Is it too early to jump into ice cream season?

I hope not, because this Snickerdoodle Ice Cream is to die for. Really and truly! With Memorial Day right around the corner, I think it’s high time we all scream for ice cream.

My obsession with dairy-free ice cream began last summer when I really made a point of using my ice cream maker. It cost about $40 when I got it on sale, I think, and it’s paid for itself time and again. This may be news to you, but dairy-free ice cream (or good quality ice cream in general) doesn’t come cheap. The high quality brands will usually run you $5 to $8 per pint. So if you really like dairy-free ice cream, this could be a problem!

By making your own ice cream at home, you’ll get a much healthier treat in the end. Naturally sweetened and made with only the ingredients you choose, homemade ice cream bypasses all of the junky fillers, artificial flavorings and preservatives, and GMO ingredients that hang out in the store bought stuff—not to mention the hefty price tag.

This Memorial Day, I’ll be making Snickerdoodle Ice Cream to celebrate summer. This recipe packs all of the flavor of the beloved snickerdoodle cookie into cool, creamy, indulgent but secretly healthy ice cream. Get out the spoons and prepare yourself. This stuff is seriously good.

Ice Cream Lover’s Tips

• You have a couple of options when it comes to serving your ice cream. I like to transfer mine to a container and freeze it for a few hours before serving to get that true ice cream consistency. Straight out of the ice cream maker, it has the texture of soft-serve…equally delicious, but not quite as “authentic.”
• The longer you freeze dairy-free ice cream, the harder and more icy it becomes. I suggest eating it up within about a week.
• Allow the ice cream to soften at room temperature for 20 minutes or so before serving. It will be softer, less icy, and much easier to scoop. I know patience is difficult when you’re sitting there salivating over the container, so just try your hardest to wait it out!
• Want some fun topping ideas for your ice cream? Try cacao nibs, chopped nuts, fresh berries, a drizzle of melted chocolate, or a little fruit sauce. In all honesty, I’m sort of an ice cream purist and like nothing but the ice cream, but have fun playing with toppings if they’re your thing.

Swing into summer with more chilled treat recipes like these:

• Banana Cream Pie from Elana’s Pantry
• Raw Lemon Cheesecake Bars from Simply Sugar & Gluten-Free
• Dairy-Free Peach Cherry Yogurt Pops from Lexie’s Kitchen

Yield: Makes about 3 cups

With the irresistible flavors of cinnamon and vanilla, this ice cream gives a nod to the classic snickerdoodle cookie. (See bottom of recipe for a vegan option.)

Ingredients

1 (13.5-ounce) can coconut milk (full fat)

3/4 cup unsweetened almond or hemp milk

1/2 cup (packed) pitted Medjool dates

1/4 cup honey

1-3/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/8 teaspoon sea salt

Instructions

Combine all of the ingredients in a blender and blend on high until creamy and smooth, 30-45 seconds. The dates should be completely blended with no chunks remaining.

Pour the ice cream into an ice cream maker and freeze according to the manufacturer’s instructions. Store in an airtight container in the freezer.

Go Vegan: Turn this into Maple Snickerdoodle Ice Cream by replacing the honey with Grade B maple syrup.

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