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Vegan Snickerdoodle Popsicles. Dairy-free Ice cream pops with crunchy snickerdoodle cookie crisps. Vegan Gluten-free Nut-free Soy-free Recipe
You know whats essential in this summer heat. Some awesome popsicles. These Snickerdoodle pops are simple and amazing if you love cinnamon and all things snickerdoodle!
The base popsicle is blended coconut milk and sweetener. The snickerdoodle crumble is oat flour, oil, sugar and cinnamon. The crunchy crumble adds a burst of flavor to the popsicles. For variations use other spice combinations like cardamom+cinnamon or chai spice.
The base ice cream is added to the molds and kept in the freezer for a few minutes so the mixture thickens, then the snickerdoodle crumble is added to it. Some of the crumble stays on top while the rest will start to move to move through the popsicle. Freeze completely and serve.
Oh yes, ignore the popsicle molds. I only have this 1 set. 🙂
Make these dreamy Snickerdoodle Popsicles!
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I also made these watermelon and mango popsicles the other day when it had been 90+ F everyday in the week. Blended watermelon filled till 2/3, freeze for a bit, then add mango puree!
More summer ideas from the blog
- Mango Lassi
- Kesar Kulfi- Saffron cream popsicles
- Carrot Cake Ice cream
- Blueberry Strawberry Frozen Yogurt Bars. Vegan Gluten-free…
Vegan Snickerdoodle Popsicles
Ingredients
For the Ice cream base:
- 1 can full fat coconut milk
- 1 tsp starch like cornstarch , or arrowroot starch
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 tbsp maple or agave syrup
- 2 to 3 Tbsp coconut sugar , or sweetener of choice or more maple/agave to taste
For the snickerdoodle crumble:
- 1 tsp oil
- 1 Tbsp oat flour , or other flour of choice
- 2 tsp granulated sugar
- 2 tsp ground/powdered sugar
- 1/8 tsp salt
- 1 tsp cinnamon
Instructions
- Blend all the ingredients under ice cream until smooth. Taste and adjust sweet. Pour in popsicle molds and chill in the freezer for 15 minutes. This helps thicken the mixture a bit so that all of the snickerdoodle crumbs do not sink to the bottom or dissolve completely into the base.
- Meanwhile make the snickerdoodle crumble. Heat oil in a pan over medium heat. Add oat flour and sugar and mix well. Cook over medium heat for 2 to 3 minutes or until the sugar starts to crisp up and the flour smells fragrant.
- Cool for a minute, then add in the salt and cinnamon and mix in. Press and mix to resemble fat crumbs. Add a spray of oil if the crumbs are too dry or powdery.Cool for another minute or so until room temperature.
- Remove the popsicles from the freezer, distribute the crumbs into the pops. Add the popsicle sticks or holder and freeze until fully frozen.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe and they are delicious but I’m finding that the coconut fat rises to the top so while 2/3 of the Popsicles awesome, 3/4” from the top (which is the bottom near the exposed popsicle stick when take put of mold) is pure coconut fat with no flavor. I did omit the cornstarch so could that be the problem? Is that the purpose of the cornstarch? Thanks so much for any advice! They really are delicious and I am addicted to them.
Yes that kind of acts as a binder. You can also use a mix of milks like oat plus coconut to reduce separation
Yeah!!! Cinnamon!!!! 😀 😀 😀
Brilliant! Those look crazy good, and so easy to make.
Enjoy the warm weather and eat as many popsicles as you can whilst it’s warm … they look luscious.
I love these! My daughter always asks for popsicles but the ones you buy at the supermarket are always laden with sugar, yuk. I have to get me some molds to make these. I also love those fruit popsicles 😀
That looks like a fabulous popsicle flavor! The snickerdoodle crumble sounds delicious 🙂