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Where are all my churro lovers at? I have combined my two loves, churro’s and ice cream sandwiches, to create these churro snickerdoodle ice cream sandwiches. They are semi-homemade being that I bought some vanilla bean ice cream at the store, but if you are being adventurous you can make your own ice cream at home. That is something that is on my list to make next, homemade ice cream, until then I will stick to store bought.

The first thing you are going to want to do is prepare your snickerdoodle cookies. These cookies are refined sugar free, grain free, dairy free, and vegan.

Here are the ingredients you will need to make:

  1. Flaxseed meal
  2. Coconut oil
  3. Almond butter (substitute any nut/seed butter you would like)
  4. Cashew mylk (substitute any plant based mylk you use)
  5. Vanilla extract
  6. Primal Palate’s Cinnamon sugar cookie seasoning
  7. Almond flour
  8. Tapioca flour
  9. Baking soda
  10. Baking powder
  11. Coconut sugar
  12. Sea salt

You are going to mix your wet ingredients and then add in dry ingredients and mix. Let your dough firm up in the refrigerator for an hour or so. Once your dough has chilled, using a small ice cream scooper, scoop out some of the dough, roll into more of the cinnamon sugar cookie seasoning, and place on a lined baking dish. Flatten the balls with your hands or a jar and bake 350 for 9-11 minutes.

I like to undercook mine so that they will be nice and soft for my ice cream sandwiches, so I did about 8 minutes in my convection oven. Cook time will vary from oven to oven, so just keep an eye on them. Let them cool completely before adding your ice cream to them.

Since I wanted to make these dairy free and vegan I went with Nada Moo’s Vanilla Ahhh ice cream. Their ice creams are coconut milk based, dairy free, vegan, and gluten free. You can check out their store locator to find out where there is a place closest to you to purchase.

Once your cookies have cooled you are going to add some of the vanilla ice cream in between two cookies and store in the freezer. I like to wrap mine individually and have them stored in the freezer, so on a night I am in the mood for something decadent and sweet, I have one to grab.

Churro snickerdoodle ice cream sandwiches

A grain free, refined sugar free, dairy free, vegan churro snickerdoodle ice cream sandwich that can be prepped in under 10 minutes. 


  • 2 Tbsp flaxseed meal
  • 2 Tbsp cashew mylk or any nut mylk you have
  • 3 Tbsp almond butter
  • 3 Tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 1 tsp Primal Palate cinnamon sugar cookie seasoning sub cinnamon and coconut sugar
  • 3/4 cup almond flour
  • 1 Tbsp tapioca flour
  • 1/3 cup coconut sugar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of sea salt
  • 1 pint Nada Moo's Vanilla AHH dairy free ice cream


  • Mix wet ingredients and then add to dry ingredients.
  • Let sit in fridge for an hour.
  • Then roll into balls, roll into more Primal Palate cinnamon sugar cookie seasoning (sub coconut sugar + cinnamon), add a baking dish lined with parchment paper, and flatten with a jar.
  • Bake 350 for 9-11 minutes.(For the ice cream sandwiches I like the cookies a little undercooked so I did 8 minutes)
  • Let the cookies cool completely 
  • Add some ice cream in between two cookies and store in freezer