This dairy free cinnamon roll swirl ice cream has the cozy flavor of a fresh cinnamon roll in a cold, creamy dessert.

I make it with a smooth oat milk and coconut milk base, so it stays rich without using any dairy.

The baked cinnamon crumble adds a soft, cookie-like texture throughout each scoop. A simple cinnamon swirl gives it those sweet brown sugar ribbons.

This is a nice dessert for warm days, but the cinnamon flavor also makes it feel right at home any time of year.

Let the ice cream sit out for a few minutes before serving so it is easy to scoop and extra creamy.

Why This Recipe Is a Keeper

Bakery-Style Flavor – Sweet cinnamon swirl and buttery crumble bring the cozy flavor of a fresh cinnamon roll to every scoop.

Extra Creamy Texture – Coconut milk, creamy oat milk, and cornstarch create a smooth, scoopable texture that stays wonderfully creamy.

Irresistible Texture Contrast – Soft ice cream and crisp cinnamon crumble make every spoonful feel more satisfying and special.

Beautiful Cinnamon Layers – The thick cinnamon swirl creates lovely layers that make this homemade dessert look especially tempting.

Here’s What You’ll Need

For The Cinnamon Crumble

3/4 cup All-Purpose Flour
1/3 cup Light Brown Sugar
1 tsp Ground Cinnamon
1/4 tsp Fine Sea Salt
5 tbsp Melted Dairy-Free Butter

For The Cinnamon Swirl

1/2 cup Light Brown Sugar
3 tbsp Dairy-Free Butter
1/4 cup Extra Creamy Oat Milk
2 tsp Ground Cinnamon
1/8 tsp Fine Sea Salt

For The Ice Cream

1 (13.5 oz) can Full-Fat Coconut Milk
1 1/4 cups Extra Creamy Oat Milk
2/3 cup Cane Sugar
2 tbsp Cornstarch
1 tbsp Refined Coconut Oil
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, brown sugar, cinnamon, sea salt, and dairy-free butter until large crumbs form.

Step 2

Bake the cinnamon crumble for 11 to 13 minutes, stirring once, until set and lightly browned. Cool completely, then place the crumble in the freezer.

Step 3

Combine the brown sugar, dairy-free butter, oat milk, cinnamon, and sea salt for the swirl in a small saucepan. Simmer for 2 minutes while whisking, then transfer to a bowl and refrigerate until thick and cold.

Step 4

Whisk the coconut milk, oat milk, cane sugar, cornstarch, coconut oil, vanilla, and sea salt in a saucepan. Cook over medium heat until the mixture is steaming and slightly thickened, then refrigerate for at least 4 hours.

Step 5

Churn the cold ice cream base according to the ice cream maker’s directions. Add two-thirds of the frozen cinnamon crumble during the final 2 minutes.

Step 6

Spoon one-third of the ice cream into a freezer-safe container and drizzle with cinnamon swirl. Repeat the layers twice without stirring them together.

Step 7

Scatter the remaining cinnamon crumble on top and freeze for 4 to 6 hours. Soften the ice cream at room temperature for 5 to 10 minutes before serving.

Recipe Tips

Use Refined Coconut Oil

Choose refined coconut oil for the ice cream base. It adds richness without giving the finished ice cream a strong coconut flavor.

Full-fat canned coconut milk is important too. Shake the unopened can well before measuring so the creamy solids and liquid are evenly mixed.

Chill Every Component Fully

The ice cream base needs a full 4 hours in the refrigerator, but overnight is even better. A very cold base churns faster and gives the ice cream a smoother, creamier texture.

Chill the cinnamon swirl until it is cold and thick, and freeze the crumble until firm. Warm mix-ins can soften the freshly churned ice cream too much.

Watch the Crumble Closely

Stir the crumble once during baking so the edges and center brown more evenly. It should look set and lightly golden, not deeply browned.

Let it cool completely on the baking sheet before freezing it. The crumble becomes crisp as it cools, and freezing it helps the pieces stay distinct in the ice cream.

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