Probioitic, Lactose-Free Snickerdoodle Ice Cream

This GAPS friendly ice cream recipe is so incredible, I don't even know where to start. If the "awesome-ness" of this recipe was just because it tasted good, that'd be one thing--but the real deal is that this ice cream is unlike any other ice cream you've ever had.


Real cream. No Lactose. No refined sugar. Smooth, creamy texture. Dreamy delicious. Only real, whole foods, healing ingredients.

See? This is the most amazing ice cream you'll ever eat! It's like magical.

The secret to the magic of this GAPS friendly ice cream is using real cream that has been cultured by bacteria for 24 hours. This is super simple to do (visit my videos page or my cultured cream page to see how) and is how you turn ordinary cream into an easy-to-digest superfood. Proteins are broken down, sugars are eaten up, and nutrients are made more available by the growing bacteria. Cream has wonderful fats that are very healing to the body and nervous system and, unless you have specific allergies to dairy, it should be an essential part of healing the gut and body on the GAPS diet. 

Because this recipe uses real cream, it allows for a wonderfully smooth texture you would find with normal ice cream, but not necessarily with other non-dairy ice creams. Using just cultured cream can give it a tangy taste, like frozen yogurt (which is totally fine if you like that! I prefer less tang, more smoothness, though) and so I use part non-dairy milk to balance out the taste and give this ice cream a more neutral, ice cream flavor. I recommend using homemade nut milk or coconut milk, but if you are using store-bought, MAKE SURE it does not have any gums, thickeners, preservatives, or sugars. These are very damaging to the gut and body. Carageenan in particular (found in most store-bought non-dairy milks as well as most ice creams) is very inflammatory to the gut and can aggravate many digestive issues.

With all that said, let's get on to the recipe!! Smooth, dreamy graham-cracker flavored ice cream with chunks of real snickerdoodle cookies. Heck Yeah.

GAPS diet snickerdoodle ice cream GAPS friendly lactose free ice cream GAPS diet ice cream

GAPS-friendly Snickerdoodle Ice Cream
Author: Amy MoffatPrep time: 15 minCook time:13 minFreeze time: 25ish minServings: 6

Snickerdoodle Ingredients:

4 Tbsp grass-fed butter, softened
1 egg
4 Tbsp honey
2 tsp vanilla extract
1 1/2 c almond flour
2 Tbsp coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground cinnamon

Ice Cream Ingredients:

3 egg yolks
1 tsp vanilla
1/2 c honey
1 1/4 c cultured cream
1 1/4 c full fat coconut milk (no guar gum) (or other preferred milk-almond, cashew, yogurt, or raw milk)*
3/4 tsp ground cinnamon


Make the cookies. Combine the butter, honey, vanilla, and egg in a food processor and process for about 20 seconds, or until combined (will be chunky).
Add the flours, baking soda, salt, and cinnamon and process until combined, about 20 more seconds.
Scoop onto a baking sheet lined with parchment paper.
Bake at 350 for 13 minutes, or until golden brown on the outside.
Remove from the oven and let them cool on a cooling rack while making the ice cream

Make the ice cream. In a high-speed blender, combine the egg yolks and honey and blend for 10 seconds, until combined.
Add the cream, milk, vanilla, and cinnamon and blend until combined, about 10 seconds.
Pour into your prepared ice cream maker and follow manufacturer's directions.
Meanwhile, break up your cookies into bite-sized pieces.
When the ice cream has reached a soft serve consistency, stir in the cookies pieces by hand and freeze for at least 8 hours before serving.

*if you are not on GAPS, you can try using raw milk here--the benefits of raw milk are incredible and it is very easily digested. Using real raw milk will also give this ice cream a flavor and texture much closer to a traditional real ice cream

One Response to “Probioitic, Lactose-Free Snickerdoodle Ice Cream

  • This looks like the best kind of summer dessert! I love snickerdoodle cookies and my ultimate weakness is ice cream, so I can’t wait to try the 2 together!

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