Cinnamon Toast Ice Cream (Dairy-Free)

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Tub of homemade Vegan Cinnamon Sugar Toast Ice Cream

Waking up at grandma’s house was always slow. My sister and I would be jostled in the sheets next to each other in the hideaway bed in the living room while my mom and grandma carried on quiet conversation in the kitchen.

The sun would start to stream in and we could smell the scent of mediocre coffee with too much cream and equal. When we finally came to we’d take turns in the bathroom doing damage control on our hair and face creases before shuffling into the kitchen. My sister was most often less chipper than I was…I’m a morning person by nature. But grandma’s cinnamon sugar toast always seemed to bring out the morning person in all of us, even the night owls.

Plates of cinnamon sugar and toast for making Vegan Cinnamon Toast Ice Cream

Ice cream scooper alongside a tub of Cinnamon Toast Coconut Ice Cream

After deciding to try a dairy free diet out on January 1, I knew it would be difficult if only for the fact that I would miss ice cream. Whether planned or sporadic, John and I had gotten into the habit of visiting our local dairy/ice creamery at least once every couple weeks to pick up eggs, milk and a double scoop.

It’s now been nearly three weeks since I’ve had ice cream and I was starting to fall off my rocker a little bit, so a dairy-free recipe was a must. I’ve experimented with no-churn recipes before and while they’re great for simplicity’s sake, I knew consistency would be key in a non-dairy version. So I ran downstairs and borrowed my friend Laura’s ice cream maker and two cans of coconut milk later I was in business. The cinnamon sugar toast came inspired by my grandma’s favorite breakfast item and one that I often still crave.

Jar of cinnamon and tub of homemade dairy-free Cinnamon Toast Ice Cream
Stacked bowls with the top one containing scoops of homemade Vegan Cinnamon Toast Ice Cream

I took a tip from the coconut ice cream queen, Oh, Ladycakes on this recipe and kept it very simple. The result was just what I’d hoped for. Though it did taste like coconut, it was rich and creamy and sweet just like regular ice cream. And I adored how the cinnamon sugar and actual toast flecks gave it a whole new flavor dimension. This isn’t a 1-for-1 trade up, but it certainly did the trick in satisfying my ice cream longings.

Top down shot of bowls of Vegan Cinnamon Toast Ice Cream
JIF of a bowl of Cinnamon Toast Ice Cream with the word yum written on it three times

Cinnamon Toast Ice Cream (Dairy-Free)

Creamy, sweet, vegan cinnamon toast ice cream. The perfect dessert in the summer! Gluten-free optional.
Author Minimalist Baker
Stack of bowls filled with scoops of Vegan Cinnamon Sugar Toast Ice Cream
4.70 from 10 votes
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 6 (~3/4-cup servings)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.


  • 2 13.5-ounce cans full-fat coconut milk (2 cans yield ~3 1/2 cups)
  • 1/2 cup raw sugar
  • 1 tsp quality vanilla extract
  • 1 pinch xanthan gum (optional)
  • 1/2 tsp cinnamon
  • 2 Tbsp cinnamon sugar
  • 1 piece of (vegan) toast (grated or scraped with a knife)


  • Add coconut milk to a saucepan over medium heat. Add sugar, stir, and bring to a boil. Continue whisking for 1-2 minutes.
  • Remove mixture from heat and stir in the vanilla extract, cinnamon and xanthan gum (optional). Whisk to combine.
  • Transfer to a glass bowl and refrigerate until cooled. I left mine in the refrigerator for 6-8 hours and covered it with plastic wrap once it was no longer steaming hot.
  • Once the mixture is thoroughly chilled, transfer it into the bowl of your ice cream machine and mix according to the manufacturer's instructions.
  • Once the ice cream is nearly done – mine took about 35-40 minutes – sprinkle in half of the cinnamon sugar and toast flecks.
  • When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the cinnamon sugar and toast flecks, swirling with a knife to slightly incorporate.
  • At this point you can either consume it soft, which was insanely creamy and delicious, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.


*Nutrition information is a rough estimate.
*Prep time reflects actual hands-on prep time. Does not include refrigeration and freezing time.

Nutrition (1 of 6 servings)

Serving: 1 ~three-quarter-cup servings Calories: 269 Carbohydrates: 23 g Protein: 1.7 g Fat: 17 g Saturated Fat: 16 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 0.5 g Sugar: 22 g

heavily adapted from Oh, Ladycakes

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  1. Austin Dix says


    For your ice cream recipes involving coconut milk can I sub coconut cream instead?

    Thanks for your help!

    • Liz P says

      I might add, though, it makes a delicious addition to a smoothie with almond milk, cacao and peanut butter!

  2. Grace says

    Okay okay….So I have had A LOT of vegan ice cream however, this does not compare to any i have ever had. It’s rich is creamy and has the perfect sweetness to it. I would even say its on the same level as some of the premium dairy ice creams (you know like strauss hagan daz and those fancy ones you get at whole food) Thank you so much for these wonderful ice cream recipes! It saves money and taste AMAZING!!!! Have you thought about doing a blubbery ice cream or an ice cream sweetened with dates???

  3. AmyT says

    I made this today. OMG. No words can really describe the amazing ridiculousness of cinnamon toast ice cream. Thank you for posting this!!!!

    • Corryn says

      Hi!! Could you by chance bypass the stovetop say if it’s a very busy kitchen and you could easily just blend all ingredients at a table and chill in the refrigerator with no problem? I’m

      Thanks! 🎊

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Corryn, we think that would work if you used a liquid sweetener. But we wouldn’t recommend that with raw sugar as the stovetop is what helps it dissolve. Hope that helps!

  4. Patricia says

    How is it that your ice cream is so… creamy in the tupperware? I’m wondering if I stopped my machine too early – the majority came out like that, but then I also had a really hard layer around the inside of the canister that I had to pick away at. But it sounded like the machine was starting to struggle…

  5. Heather says

    Hi. I recently made homemade honey ice cream without using an ice cream maker. Just wondering-would I be able to make this without an ice cream maker as well? Thanks!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not sure! It’s worth a shot. I’ve never made dairy-free ice cream with honey so I’m not sure how it would react with this recipe. If you try it, let me know how it goes!

  6. penny says

    First, you had me at Root Beer float. Then you REALLY had me at vodka. But coconut, dairy free vegan ice cream, too? HEA-VEN-LY. No question. Had to make it that night for a dinner date but must have missed the “cooking the coconut milk” part when I skimmed the recipe for ingredients and steps. Since I was short on time, I skipped that step and just made sure the sugar was well dissolved in the coconut milk. I do believe that cooking the milk will yield a creamier result but since it was going into a float, it wasn’t an issue. Skipped the xanthan gum…just don’t have it. I will also say it is still a sweet treat with only 1/4 cup raw sugar for those that like to go that route. Made for a lickity split and yummy treat! Easily eatable within 2 hours start to finish if your ice cream maker is good to go. The ice cream is delish with fresh strawberries too…

    Thank you for sharing…your blog is most inspiring!

  7. jade says

    Wow! I got an ice cream maker yesterday & googled recipes & got directed here and I am soooooooooo glad I did! I love u guys already, pleeeeeease keep all the vegan recipes coming as ultimately it is better for us, animals & the planet ;-) I am totally making this ice cream NOW!!!! Thank youuuuuuuu & I am now officially subscribed to your blog x

  8. DessertForTwo says

    Ok, whoa, I meant to leave that comment on the root beer float post. Not sure how it ended up on this one. Sorry! :/

  9. rustichealthy says

    I’m not a vegan, but I am learning about coconut and coconut products…coconut milk, oil etc…and boy this is going to be one Healthy dessert! Thank you so much!

  10. Jackie @ Vegan Yack Attack! says

    This looks so perfect! The little swirls of cinnamon and the creamy texture, it probably smells like heaven, too. Wonderful job!

    Also, I love Ashlae and her recipes, too! :)

  11. Amber- Loves Food, Loves to Eat says

    Love this post, that sounds exactly like me and my sister! You also reminded me of how much I love cinnamon toast!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You know what, yes! Although it won’t yield as creamy a texture, you can simply add your base to a freezer safe bowl or container, freeze it and take it out periodically (every couple hours) and aggravate it with a whisk, handheld mixer – anything that can “whip” and add air to your ice cream. Hope that helps!

  12. Ashlae says

    Oh girl! Happy to see T and I aren’t the only crazies who eat ice cream through the winter. We made cereal milk ice cream a few weeks ago and I’ve been trying to hold off on sharing the recipe until it warms up. But screw it! It’s on.

    PS – can’t wait to try this.
    PPS – yes I called you guys crazies. <3333

  13. Carly Morgan Gross says

    Hi guys! I absolutely LOVE your site. I saw that you help others create their blogs. Although I already have one, I desperately want a makeover! I couldn’t find an e-mail for either of you on here, so I’m commenting now! I have ideas and what not and would love to be in contact! Thanks so much, have a beautiful day! x

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Carly! So great to hear from you. Thanks for reaching out. Our emails are listed on the about page but are perhaps a bit hidden. I’ll email you shortly so we can discuss your blog. Thanks! xo dana

  14. Leisa says

    I wish I’d had this recipe when I was Vegan! But… I’m going to enjoy it now :-) Thanks so much for sharing it! YUM!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        You can but it won’t be as creamy. You can just throw the “batter” in the freezer and take it out and whisk it every hour until firm to aerate. Hope that helps!

    • Rebekah says

      I subbed 1 can of cashew milk instead of 2 coconut. It is so creamy and delicious! I also used coconut sugar. Make this and you will not regret it!🙌🏽