Snickerdoodle Blondies with Cinnamon Ice Cream
I follow Go Dairy Free on Twitter and awhile back they tweeted the following recipe:
I thought it sounded amazing and made a half batch on Sunday. Other than halving the recipe I made it as written except I used Bob’s Red Mill Egg Replacer instead of an egg.
I paired the blondies with some coconut-cinnamon ice cream. Inspired by this recipe at Healthy Green Kitchen I came up with the following:
Cinnamon Coconut Ice Cream
2 cans full fat coconut milk
1/4 cup sugar
1/4 cup maple syrup
2 1/2 tsp cinnamon
1 tsp vanilla
Couple pinches salt
Place all ingredients in a high-speed blender and blend until well combined. Freeze in ice cream maker according to instructions. Mine took a good 30 minutes to freeze.
The blondies were very, very good. But mine were not as thick as the picture with the recipe. Maybe because of the egg substitute?
The ice cream turned out delicious but I may make some tweaks on the next round. The recipe got super hard in the freezer though and it was really tough to scoop out. That’s why it’s in a bunch of little chunks.
I may make a full batch of these blondies for Christmas. They were that good! And the cinnamon ice cream wants to go on top of an apple pie. I might just have to oblige.