Dairy Free Chai Snickerdoodle Ice Cream
A cozy dairy-free frozen dessert with warm chai character and snickerdoodle-inspired texture. It is a memorable treat for gatherings or relaxed evenings.
Equipment
- ice cream maker
Ingredients
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 can Full-Fat Coconut Milk (13.5 oz)
- 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
Instructions
- 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.
- 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.
- Cool the snickerdoodle pieces completely, then freeze them for at least 30 minutes.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 345kcalCarbohydrates: 41gProtein: 2gFat: 19g