Warm chai spices and soft snickerdoodle pieces make this dairy free chai snickerdoodle ice cream feel cozy and familiar.

The ice cream has a creamy texture with cinnamon, ginger, cardamom, and a little vanilla in every scoop.

I made it dairy free with coconut milk and oat milk, so it works well for anyone who avoids dairy but still wants a rich homemade dessert.

The small snickerdoodle pieces add a simple cookie texture throughout the ice cream. I like saving some for the top so every scoop has a few extra pieces.

This recipe takes some chilling and freezing time, but the steps are easy to follow. It is a nice dessert to make ahead for a warm day or a casual dinner.

Why This Recipe Is a Keeper

Creamy Dairy-Free Texture – Full-fat coconut milk and oat milk create smooth, scoopable ice cream with a rich, satisfying texture.

Warm Chai Flavor – Cinnamon, ginger, cardamom, cloves, and nutmeg give every scoop a cozy, bakery-style flavor.

Soft Cookie Pieces – Homemade snickerdoodle pieces stay tender and cinnamon-sweet, adding lovely cookie texture to every scoop.

Cookie in Every Scoop – Mixing and layering the cookies gives each serving plenty of sweet, cinnamon-filled bites.

Here’s What You’ll Need

For The Snickerdoodle Pieces

3/4 cup All-Purpose Flour
1/3 cup Cane Sugar
1 tsp Ground Cinnamon
1/4 tsp Baking Soda
1/4 tsp Fine Sea Salt
5 tbsp Melted Dairy-Free Butter
1 tbsp Extra Creamy Oat Milk
1/2 tsp Pure Vanilla Extract

For The Chai Ice Cream

1 (13.5 oz) can Full-Fat Coconut Milk
1 1/4 cups Extra Creamy Oat Milk
2/3 cup Light Brown Sugar
2 tbsp Cornstarch
1 tbsp Refined Coconut Oil
1 1/2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Cardamom
1/4 tsp Ground Cloves
1/4 tsp Ground Nutmeg
2 tsp Pure Vanilla Extract
1/4 tsp Fine Sea Salt

How to Make It

Step 1

Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Mix the flour, cane sugar, cinnamon, baking soda, and sea salt.

Step 2

Stir the dairy-free butter, oat milk, and vanilla into the dry ingredients until a soft dough forms. Drop small pieces onto the prepared baking sheet and bake for 9 to 11 minutes, until set at the edges.

Step 3

Cool the snickerdoodle pieces completely, then freeze them for at least 30 minutes.

Step 4

Whisk the coconut milk, oat milk, brown sugar, cornstarch, coconut oil, cinnamon, ginger, cardamom, cloves, nutmeg, vanilla, and sea salt in a saucepan. Cook over medium heat until steaming and slightly thickened.

Step 5

Refrigerate the chai base for at least 4 hours. Churn the cold base according to the ice cream maker’s directions, adding three-quarters of the snickerdoodle pieces during the final 2 minutes.

Step 6

Transfer to a freezer-safe container and layer in the remaining snickerdoodle pieces. Freeze for 4 to 6 hours, then soften for 5 to 10 minutes before scooping.

Recipe Tips

Make a Smooth Cornstarch Base

Mix the cornstarch with a few tablespoons of the cold oat milk before adding it to the saucepan. This helps it blend in smoothly, so the chai base has a creamy texture without little cornstarch spots.

Stir the mixture often as it warms, especially around the bottom and edges of the pan. The base is ready when it is steaming and lightly thickened enough to coat the back of a spoon.

Use Full-Fat Coconut Milk

Choose canned full-fat coconut milk, not canned coconut beverage or light coconut milk. The full-fat version gives the ice cream the rich texture it needs without dairy.

Stir the can well before measuring, since the thick coconut cream can settle at the top. You want the cream and liquid fully combined so every scoop tastes smooth and balanced.

Chill the Base Completely

Let the chai base cool slightly before placing it in the refrigerator, then chill it for the full 4 hours or longer. A fully cold base churns into a thicker, creamier ice cream.

If the base still feels even a little warm, give it more time in the refrigerator. Also make sure your ice cream maker bowl has been frozen for the amount of time listed by its maker.

What to Make Next