Snickerdoodle Ice Cream

I LOVE ice cream, but unfortunately, it doesn't love me back.

The dairy, not to mention the refined sugar OVERLOAD leaves me with a headache, upset stomach and overall feelings of ickiness.

I knew I wasn't ready to say goodbye to ice cream completely, so I decided to mix it up.

This totally hits the spot for my sweet tooth, but without that crazy sugar rush and crash. 

A guilt free dessert- that's a major WIN-WIN my friends. 

You may already have these 6 ingredients at home and in under 3 minutes you could have a delicious treat that's ready to eat. 

I promise you will not be disappointed with this delicious dairy-free, gluten-free and refined sugar-free ice cream.

It's a snickerdoodle party for your taste buds, healthy style.

I love eating this ice cream right after I make, that's when its texture is best. 

Try this recipe out and leave us a note in the comments below.

Happy desserting everyone! 

PS: This recipe, along with 30+ other healthy, simple and delicious recipes just like it are part of our 21-Day Jumpstart Program, check it out!


Snickerdoodle Ice Cream

Makes 4 Servings



  • 4 frozen and sliced bananas
  • 1 cup full-fat coconut milk*
  • 2 tbs maple syrup 
  • 4 tbs almond butter
  • 2 teaspoon vanilla extract
  • 2 teaspoon ground cinnamon


  1. Add bananas, milk, maple syrup, almond butter, vanilla, and cinnamon to a food processor.  Turn on high for 1-2 minutes until mixed thoroughly.  If the ice cream is too thick to process then add 1/2 cup of additional mix until you reach your desired consistency. 
  2. Best if served immediately. 

**NOTE: Make sure coconut fat and milk are mixed together, if not, heat in the microwave for 30 seconds