Snickerdoodle ice cream bars are bursting with cinnamon, layered with caramel and a buttery crumble. All dairy free and wholesome, and made in a bowl and loaf pan - no ice cream machine needed. Use yogurt or cottage cheese if you don't need dairy free.
Homemade Snickerdoodle ice cream bars are as spicy as the cinnamon cookie with a layer of cinnamon caramel and creamy ice cream base.
Made with full fat yogurt in a loaf pan, these creamy healthy ice cream bars mimic the nostalgic flavor of snickerdoodle cookies and are an indulgent summer dessert you can keep stashed in your freezer. Choose your favorite yogurt or even cottage cheese if you don't need dairy free.
For more cinnamon desserts, try my samoa ice cream, no bake cinnamon rolls and cinnamon roll overnight oats.
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Why Snickerdoodle Ice Cream Bars?
- No ice cream maker required
- Dairy-free, gluten-free, and high in protein
- Easy to layer in a loaf pan
- Strong cinnamon flavor in all three layers
- Under 200 calories per bar (depending on cut)
- Use yogurt or cottage cheese
Ingredients
Ice Cream Layer
- Peanut butter. I also use cashew butter for a more neutral flavor.
- Yogurt. Use full fat plant-based or dairy. Use cashew yogurt, almond yogurt, coconut yogurt or Greek yogurt (dairy) depending on your diet.
- Maple syrup. Or your favorite liquid sweeteners.
- Cinnamon. The signature snickerdoodle spice
- Vanilla extract & salt. For flavor.
Cinnamon Caramel
- Peanut butter. I used runny type, with peanuts the only ingredient.
- Maple syrup. Or your favorite liquid sweeteners.
- Yogurt. Full fat plant-based yogurt or dairy depending on your diet.
- Cinnamon. The signature snickerdoodle spice
Cinnamon Crumble
- Almond flour. A buttery, protein-rich flour and crumble base.
- Brown sugar. I use coconut sugar to keep it refined sugar free but regular brown sugar also works.
- Coconut oil. Use solid, it adds a buttery crumble texture.
- Cinnamon. More snickerdoodle spice flavor.
Make Snickerdoodle Ice Cream Bars with Cottage Cheese
Want to hop on the cottage cheese ice cream trend? You can make Snickerdoodle Ice Cream Bars using cottage cheese if you don't need the ice cream to be dairy free, substitute the yogurt in this recipe for plain cottage cheese. Just be sure to blend a bit longer.
See the recipe card at the bottom for full information on ingredients and quantities.
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How to Make Snickerdoodle Ice Cream Bars
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Prep: Line a loaf pan with parchment paper for easy removal.
Step 1: Added ice cream ingredients to a blender, and blend.
Step 2: Pour the ice cream mixture into a parchment-lined loaf pan. Freeze for maybe 30 minutes to an hour or until solid.
Step 3: Stir the cinnamon caramel ingredients in a bowl, and spread on top of the ice cream slab.
Step 4: Mix the cinnamon crumble in a bowl, and sprinkle on top of the caramel layer. Freeze for 1-2 hours or until solid.
Step 5: Once hardened, lift the slab out of the loaf pan, and slice one-inch-wide bars.
Step 6: Enjoy! Store frozen.
Speed tip: You can mix up the caramel and crumble in their respective bowls at the same time as you blend the ice cream mixture and set the bowls to chill in the refrigerator, while you wait for the ice cream to do that initial freeze.
Recipe Tips
- Don’t skip the salt—it enhances the cinnamon flavor.
- To make this nut-free, use sunflower seed butter and oat flour in place of almond flour.
- Freeze the bars completely before slicing for clean, sharp edges.
Variations
- Chocolate chip version: Stir mini chocolate chips into the ice cream layer before freezing.
- Cookie crust: Press a no-bake crust (¾ cup almond flour + ¼ cup coconut oil + 2 tablespoon maple syrup) into the pan before adding the ice cream layer.
- Extra crunch: Add chopped roasted pecans or walnuts on top of the cinnamon crumble.
- Protein boost: Blend ¼ cup almond flour into the ice cream layer.
FAQS
They taste just like a cinnamon sugar cookie and vanilla ice cream treat that is creamy, spicy-sweet, with a snappy chocolate drizzle on top.
Yes! This recipe is completely dairy-free, provided you use dairy free yogurt, milk and chocolate.
Yes. Use sunflower seed butter and replace almond flour with oat flour in the crumble.
Store in a sealed container for up to 1 month. Let them sit at room temp for 5 minutes before eating for best texture.
More Ice Cream Treat Recipes
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📖 Recipe
Snickerdoodle Ice Cream Bars (dairy free)
Ingredients
Ice cream layer
- ¼ cup peanut butter
- 1 cup yogurt full fat for creamier texture
- ¼ cup maple syrup
- 2 tablespoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cinnamon caramel
- ¼ cup peanut butter, runny
- ⅓ cup maple syrup
- 2 tablespoon cinnamon
- ¼ cup yogurt full fat
Cinnamon crumble
- 1 cup oat flour or almond flour
- ⅓ cup coconut oil, soft
- ¼ cup brown sugar (coconut sugar for refined free)
- 2 tablespoon cinnamon
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Instructions
Make ice cream layer
- Added ice cream ingredients to a blender, and blend.¼ cup peanut butter, 1 cup yogurt, ¼ cup maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Pour the ice cream mixture into a parchment-lined loaf pan. Freeze for maybe 30 minutes or until solid enough to spread the caramel layer on top.
Make cinnamon caramel layer
- Stir cinnamon caramel layer ingredients in a bowl, and spread on chilled ice cream.
Make cinnamon crumble
- Make sure the coconut oil is solid. Add all ingredients to a bowl. Add the coconut oil as a solid (soft) chunk. Use a fork to mix the ingredients together - you want a crumble texture with large chunks. If there is a lot of sandy mixture left over, you can add more coconut oil and keep mixing until you have a lot of chunks. I had a little sandy mixture left over that I didn't use.
- Spoon the chunky crumble over the caramel layer. Press gently with a spoon so you submerge some of the chunks into the caramel.
- Freeze the ice cream for 1-2 hours or until the slab is hard enough to slice.
Dee Dine says
An easy light ice cream snickerdoodle treat made in a loaf pan. Dairy free and high protein.