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Vegan Cinnamon Cookie Cashew Ice Cream

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You’ll become a professional vegan ice cream maker after you make this easy and delicious Vegan Cinnamon Cookie Cashew Ice Cream!

Premium Vegan Cinnamon Cookie Cashew Ice Cream in a glass bowl

Sometimes, it’s absolutely 100% without a doubt necessary to treat yourself to a creamy, dreamy ice cream delight. I understand this, honor this, and have been there, done that many times myself! In fact, just last week, the urge to indulge in ice cream hit me like a ton of bricks, so I had no choice but to create the recipe you see below.

Now, here’s how to know if this is a recipe you should whip up yourself:

  • Do you love ice cream?
  • Do you love super creamy dreamy premium quality ice cream?
  • Do you love cookies?
  • Do you love wonderfully cinnamon-y treats?

If you answered “yes” to the questions above, then please know that this recipe for Vegan Cinnamon Cookie Ice Cream was meant for you! It’s your destiny.

Why this Recipe Works:

  • The cashews and coconut cream make this ice cream so creamy, you would never know it was vegan!
  • When frozen in muffin tins as it says to do in the instructions below, you are creating sensible portions, which helps to prevent over indulging – something that is normally very easy to do when it comes to ice cream!

Looking for other vegan ice cream recipes? Then you have to try my:

How to Make Vegan Cinnamon Cookie Cashew Ice Cream:

1. There’s just a tiny bit of prep work you’ll need to do in advance: First, soak 1 cup of cashew in a bowl full of water for at least 6 hours (but no longer than 24 hours.) Also, place the bowl for your ice cream maker in the freezer for that same amount of time so that it becomes nice and chilly. Lastly, place one can of coconut milk in the refrigerator.  You’ll want this to chill for 6 – 8 hours, too.

2. Next, bake the Cinnamon Cookies. (Recipe below)  Don’t worry – this is one of the easiest cookie recipes you’ll ever see! Afterwards, allow the cookies to cool completely.  I should mention; do your best to resist temptation to eat these as you’ll need all six cookies for the recipe….  ok, ok – you could probably get by with just 5 1/2!

3. After the cashews have soaked, the ice cream maker bowl and coconut milk have chilled, and the cookies have cooled, now it’s time to make the glorious ice cream!

4. First, drain your cashews and add them to a high speed blender – but don’t blend just yet!

5. Next, take the coconut milk out of the fridge and open it.  Scoop out only the thick, creamy coconut cream (about a rounded 1/2 cup worth) and place it in the blender, as well.

Coconut cream on a spoon

If you like, pour the remaining liquid into a storage container and save for a future smoothie or protein shake!

6. Lastly, add the cinnamon, vanilla, maple syrup, sugar, salt, oil, and milk to the blender, too.  Mix on a high speed for about 30 – 60 seconds, or until the mixture is completely smooth.  **Note – If all you have is a small bullet type blender, then place all ingredients into a mixing bowl, stir together and then blend in 2-3 batches.

7. Transfer this mixture to your chilled ice cream maker bowl and start the ice cream making process according to the directions for your ice cream maker.

8. While the ice cream maker is working it’s magic, take three of your cinnamon cookies and chop them up into 1/2 – 3/4 inch chunks.

3 vegan cinnamon cookies on a cutting board

3 chopped up vegan cinnamon cookies

9. And once your ice cream starts to become thick (usually after about 30 – 45 minutes of churning)…

Ice cream churning in an ice cream maker

Add in your cookie chunks and allow to churn only 30 seconds more until the cookies are just mixed in.

Cinnamon cookies churning in ice cream maker

10. Once the ice cream maker’s job is done, grab a muffin tin and lay one long strip of plastic wrap over the three open spots on the left side.

11. Proceed to spoon out ice cream into each of the three open spots just up to the top line and smooth over the surface with the back of your spoon.

Scoops of ice cream in a plastic wrap in a muffin tin

It doesn’t need to be perfect… obviously!

12. Chop up your last three cookies into small pieces and crumbs and add about two teaspoons worth to the top of each ice cream “muffin.”

Scoops of ice cream in a plastic wrap in a muffin tin with cookies sprinkled on top

13. Fold over the plastic wrap on the left side and then the right, and you’re good to go!

Scoops of ice cream in a plastic wrap in a muffin tin

Repeat these steps with two more rows in the muffin tin or until the ice cream is all divided up. Save any leftover chopped cookie for topping ice cream upon serving.

Two rows of ice cream in a plastic wrap in a muffin tin

Three rows of ice cream in a plastic wrap in a muffin tin

Pardon my old, well used muffin tin!

14. After two to three hours, your ice cream will be ready to be enjoyed! Just pop each ice cream serving out by lifting the plastic wrap and pushing up from the bottom.

Finished scoop of ice cream right out of plastic wrap

If you have any remaining cookie crumbles, sprinkle a few across the top of your ice cream, and then prepare yourself for some of the creamiest, dreamiest ice cream you’ll ever have!

Premium Vegan Cinnamon Cookie Cashew Ice Cream in a glass cup

I hope you love this ice cream as much as I do!

*********************************************************************************************

How to Make Vegan Cinnamon Cookies:

  • Preheat oven to 375 degrees
  • In a medium sized bowl, mix together with a spoon the flour, salt, baking soda, cloves, cinnamon and 1/4 c. of the sugar.

All vegan cinnamon cookie ingredients in a bowl

  • Next, add the oil and mix again.  This is a slightly drier than normal dough, so you may need to use your hands to incorporate every bit of flour.
  • Roll the dough into six equal sized balls and place on either a parchment-lined or lightly greased baking sheet.

Vegan cinnamon cookie dough balls on parchment paper

  • Take the same bowl you just used and add the remaining one tablespoon of sugar to it.  Then, roll each ball of dough in the sugar so that they are completely coated.

Vegan cinnamon cookie dough balls being rolled in sugar

  • Return each ball to the baking sheet.

Vegan cinnamon cookie dough balls on parchment paper

  • Bake in your preheated oven for 11-12 minutes or until the cookies can be easily removed from the sheet without falling apart.  Place cookies on a rack and allow to cool.

Enjoy!

Close up of a vegan cinnamon cookie

Vegan cinnamon cookies on a baking sheet

Top Tips for Making Vegan Cinnamon Cookie Cashew Ice Cream:

  • If you don’t have a muffin tin or don’t want to portion, you can keep your ice cream in the freezer in a glass container.
  • Make sure you soak your cashews for the right amount of time to ensure that they blend properly.
  • When shopping for cashews, be sure to buy the unroasted, unsalted type!
  • If feel like getting creative, you can even make ice cream cookie sandwiches with this ice cream. It goes great between 2 Peanut’s Bake Shop Cinnamon Oatmeal Cookies – yum!
  • You can find flat parchment sheets HERE
Premium Vegan Cinnamon Cookie Cashew Ice Cream

Vegan Cinnamon Cookie Cashew Ice Cream

You'll become a professional vegan ice cream maker after you make this easy and delicious Vegan Cinnamon Cookie Cashew Ice Cream!
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Cinnamon Cookie Cashew Ice Cream, Vegan Desserts
Prep Time: 40 minutes
Cook Time: 12 minutes
Cashew Soak and Coconut Milk Chill Time: 6 hours
Total Time: 6 hours 52 minutes
Servings: 9 servings

Ingredients

  • 1 cup of Cashews (120 g)
  • 15 oz. can of full fat Coconut Milk not the "light" variety
  • 1 tsp. Ground Cinnamon
  • 2 tsp. Vanilla Extract 
  • 1/3 cup Pure Maple Syrup
  • 3 Tb. Granulated Sugar
  • 1/4 tsp. Salt
  • 1/2 cup Unsweetened Almond Milk

Vegan Cinnamon Cookies

  • 3/4 cup + 1 Tb. Regular or Gluten-Free All Purpose Flour (124 g or 110 g)
  • 1/4 tsp. Salt
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Ground Cloves
  • 2 tsp. Ground Cinnamon
  • 1/4 cup + 1 Tb. Sugar (73 g) divided
  • 1/4 cup Neutral flavored Oil such as Canola (organic, if possible)

Instructions

  • There's just a tiny bit of prep work you'll need to do in advance: First, soak 1 cup of cashew in a bowl full of water for at least 6 hours (but no longer than 24 hours.) Also, place the bowl for your ice cream maker in the freezer for that same amount of time so that it becomes nice and chilly. Lastly, place one can of coconut milk in the refrigerator.  You'll want this to chill for 6 - 8 hours, too.
  • Next, bake the Cinnamon Cookies. (Recipe below)  Don't worry - this is one of the easiest cookie recipes you'll ever see! Afterwards, allow the cookies to cool completely.  I should mention; do your best to resist temptation to eat these as you'll need all six cookies for the recipe....  ok, ok - you could probably get by with just 5 1/2!
  • After the cashews have soaked, the ice cream maker bowl and coconut milk have chilled, and the cookies have cooled, now it's time to make the glorious ice cream!
  • First, drain your cashews and add them to a high speed blender - but don't blend just yet!
  • Next, take the coconut milk out of the fridge and open it.  Scoop out only the thick, creamy coconut cream (about a rounded 1/2 cup worth) and place it in the blender, as well.
  • Lastly, add the cinnamon, vanilla, maple syrup, sugar, salt, oil, and milk to the blender, too.  Mix on a high speed for about 30 - 60 seconds, or until the mixture is completely smooth.  **Note - If all you have is a small bullet type blender, then place all ingredients into a mixing bowl, stir together and then blend in 2-3 batches.
  • Transfer this mixture to your chilled ice cream maker bowl and start the ice cream making process according to the directions for your ice cream maker.
  • While the ice cream maker is working it's magic, take three of your cinnamon cookies and chop them up into 1/2 - 3/4 inch chunks.
  • And once your ice cream starts to become thick (usually after about 30 - 45 minutes of churning)...
  • Add in your cookie chunks and allow to churn only 30 seconds more until the cookies are just mixed in.
  • Once the ice cream maker's job is done, grab a muffin tin and lay one long strip of plastic wrap over the three open spots on the left side.
  • Proceed to spoon out ice cream into each of the three open spots just up to the top line and smooth over the surface with the back of your spoon.
  • Chop up your last three cookies into small pieces and crumbs and add about two teaspoons worth to the top of each ice cream "muffin."
  • Fold over the plastic wrap on the left side and then the right, and you're good to go!

Vegan Cinnamon Cookies

  • Preheat oven to 375 degrees.
  • In a medium sized bowl, mix together with a spoon the flour, salt, baking soda, cloves, cinnamon and 1/4 c. of the sugar.
  • Next, add the oil and mix again.  This is a slightly drier than normal dough, so you may need to use your hands to incorporate every bit of flour.
  • Roll the dough into six equal sized balls and place on either a parchment-lined or lightly greased baking sheet.
  • Take the same bowl you just used and add the remaining one tablespoon of sugar to it.  Then, roll each ball of dough in the sugar so that they are completely coated. Return each ball to the baking sheet.
  • Bake in your preheated oven for 11-12 minutes or until the cookies can be easily removed from the sheet without falling apart.  Place cookies on a rack and allow to cool.

Notes

  • If you don't have a muffin tin or don't want to portion, you can keep your ice cream in the freezer in a glass container.
  • Make sure you soak your cashews for the right amount of time to ensure that they blend properly.
  • When shopping for cashews, be sure to buy the unroasted, unsalted type!
  • If feel like getting creative, you can even make ice cream cookie sandwiches with this ice cream. It goes great between 2 Peanut's Bake Shop Cinnamon Oatmeal Cookies - yum!
  • You can find flat parchment sheets HERE
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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