Chocolate-Laced Snickerdoodle Ice Cream Bars

By Ashley | Dessert

Jul 11

Ever want to take your two favorite desserts and smash them together, so you can enjoy the best of both worlds?

Swoon over a hybrid that is more delicious than the sum of its parts?


Or maybeeee, I am the only one who takes dessert this seriously . . .

Anyway. I love ice cream and I rarely go a day without a cookie, so I dreamt up these Snickerdoodle Ice Cream Bars.

I know I’m not the only one who can get on board with cinnamon-cookie studded ice cream. And on a stick!

These cool, creamy, cookie-filled confections are gluten-free, refined sugar-free, and vegan. You can easily make them Paleo if you use grain-free cookies. FYI: These ice cream bars are completely paleo and vegan!

For extra indulgence and a pretty contrast, I added a chocolate coating because chocolate makes everything better! And hey, cacao is a superfood, so . . . homemade chocolate > store-bought chocolate.

This perfect summer breakfast, lunch, dinner, snack and dessert is quickly whipped up in a blender. Just make sure to freeze your coconut milk cubes at least 8 hours before!

The cookies I recommend for this recipe can be purchased on the amazing Thrive Market. It’s changed the way I shop and introduced me to incredible products. A similar Gluten-free Vegan cookie can also be purchased at Aldi, as mentioned below.

So grab your blender and popsicle molds, and thank me later! Also be sure to tag your creations @thenakedfoodlife and #tnfl on social media =)

Chocolate-Laced Snickerdoodle Ice Cream Bars

Ingredients:

1 can full-fat coconut milk, shaken

2 c unsweetened vanilla almond milk (I also love Califia’s Toasted Coconut Almond Milk)

1 c pitted dates, soaked until soft

1 c creamy cashew butter

2-3 drops Cinnamon Bark essential oil

2 tsp vanilla extract

Pinch sea salt

6-8 Gluten-free Vegan Snickerdoodle cookies*, or cookie of choice

Chocolate coating/drizzle**

Method:

Pour the coconut milk into a standard ice cube tray. You may have some left which you can reserve for another recipe. Freeze until solid.

To make the ice cream:

Puree everything besides the frozen coconut milk into a high-speed blender and run until completely smooth. Add the frozen milk and blend to create a soft-serve/thick milkshake consistency.

Fill popsicle molds halfway with ice cream, crumble/break half a cookie in each. Then top with the remaining half cookie broken into pieces.

You will probably have enough for 6-8 popsicles, but if you have extra ice cream after filling you molds, devour now, or freeze in a bowl for later 😉

Freeze the ice cream bars for 6-8 hours. Thaw for 3-5 minutes before removing the bars from the molds (You may need to run mold under warm water briefly.)

Quickly garnish with chocolate as desired – Chocolate will harden immediately so work quickly to spread it!

Enjoy now, or wrap and freeze for later!

NOTES

*Aldi’s version of Enjoy Life Snickerdoodles are just as good!

**Maple Syrup creates a sweeter chocolate, so you may want to use less if opting for this sweetener

About the Author