Chai Snickerdoodles with Salted Caramel Ice Cream (makes 16 medium cookies & 1 Quart ice cream)

By Ashley | Uncategorized

Oct 31

If you haven’t already discovered the magic of dates, this recipe pairing of soft, fall-spiced snickerdoodles and creamy coconut ice cream with the perfect marriage of sweet and salty caramel, will sure convince you that this dried fruit is incredible!

If you research the health benefits of dates, they’re beyond impressive! High fiber, supportive for bones and vital organs, great for digestive, and an amazing alternative to sugar. Many varieties taste just like caramel, to boot! 

You’ve seen me use whole dates quite a bite in energy bites, blending in cakes, cheesecakes, and smoothies, and stuffed with nut butter for an instant dessert or snack. But this time we’re using NuNature Superfood’s date paste + date syrup for easy peasy blending and baking. It’s the key to the caramel flavor in the ice cream, and the soft plush texture in the snickerdoodles. And the date syrup is crazy fun to drizzle over the finished dessert, right before you take that decadent first bite of ice cream-topped cookie.

NuNature also has a cocoa date spread, that’s the perfect spread for toast, pancakes, and quick bread. It’ll make you forget all about Nutella!

Anyway, whether you make ice cream sandwiches, sundaes, or crumble a warm cookie on a scoop of this frozen treat, you’ll experience PURE BLISS, AND, without the crash and lethargy of regular sugar 😉

You’ll receive 10% off your NuNature Purchase with code ASHPEREZ at checkout! Now, stock up on these epic date products, and plan a day for baking and churning! 

Don’t forget to tag your creations @nourishwithashley, @nunature_superfoods, and #nunaturesuperfoods.

Chai Snickerdoodles (makes 16 medium cookies)

1/2 c Chai Revival Almond Butter (or add 2 tsp chai spice to regular almond butter)

1/4 c maple or date syrup

1/4 c date paste

1/4 c apple sauce (or pumpkin puree)

1/3 c tapioca

1/2 c almond flour

1/2 c cassava or 1/3 c green banana flour

2-3 tsp coconut flour, sifted 

1 tsp cream of tarter 

1/2 tsp baking soda

1/2 tsp baking powder

For rolling: Chai spice blend mixed with 2 tbsp monkfruit or 2 tbsp coconut sugar

Mix all the dry ingredients in a large bowl

Mix the nut butter, maple, date paste, applesauce in a smaller bowl.

Pour the wet into the dry and mix until a soft pliable dough forms

Roll in balls, coat in cinnamon sugar and flatten slightly

Bake at 325 degrees for 10-12 minutes or until edges are golden.

Cool completely and then store in an airtight container at room temperature for 2-3 days or up to 7 days refrigerated. 

Serve with salted caramel ice cream!



2 c organic canned coconut milk (without additives)

2 c carton coconut milk or cashew milk

1/2 c NuNature Superfoods date paste 

1/4 c coconut sugar

1/2 tsp Himalayan sea salt

10 drops vanilla stevia

5-6 drops vanilla essential oil or or 1 tsp vanilla bean paste

1 tbsp tapioca starch

Optional swirl: 3 tbsp date paste mixed with 1/4 c coconut milk 


Blend all the ingredients (except swirl) for 30 seconds, or until smooth and frothy ice cream base forms.

Chill the mixture for 8 hours or overnight.

Churn in an ice cream machine, following the instructions on the machine.

Mixture will be quite thick and adhere to the mixing paddle when it’s ready.

Quickly transfer to a shallow glass dish, and swirl in the date paste/coconut milk mixture.

Freeze immediately. 

Thaw in the fridge for an hour before scooping on the cooled cookies.

Garnish with date syrup for extra caramel flavor! 

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