Snickerdoodle Ice Cream Bars

Love some snickerdoodles but too hot to bake? These easy, no bake, (pretty healthy) Snickerdoodle Ice Cream Bars are for you! It’s like a snickerdoodle cookie in ice cream form with a cookie-like granola crust. You’d never guess this rich and creamy cinnamon-y sugary goodness is primarily made of chickpeas!

For this recipe, I used macadamia nut butter for extra creamy richness, while not overpowering the snickerdoodle flavour.

Snickerdoodle Ice Cream Bars

Easy, no bake, high protein snickerdoodle ice cream bars with a granola crust. It's like a snickerdoodle cookie in ice cream form!
Servings 8 small bars


Snickerdoodle Ice Cream Layer

  • cup chickpeas (skins removed)
  • ½ cup full fat canned coconut milk
  • ¼ cup macadamia nut butter (can sub cashew or almond butter)
  • ¼ cup coconut sugar
  • 2 tbsp maple syrup
  • tbsp cinnamon
  • 1 tsp vanilla extract

Granola Crust

  • cup granola (I used homemade granola)
  • 2 tbsp macadamia nut butter (or sub another runny nut butter or oil of choice)


  • Pulse granola crust ingredients in a blender. Transfer to a parchment lined container (I used a 4×7" but any small container will work). Flatten into a crust and freeze for 30 mins.
  • Combine all ice cream ingredients in a blender and blend until smooth. Once the crust has set, pour ice cream layer on top and smooth out the surface. Place back in the freezer for another 4 hours minimum.
  • Remove from container and slice into bars (upside down works best). Store in the freezer or slightly defrost and enjoy!