Okay, I’ve been seeing a lot of recipes with dates in them replacing the sugar in the ice cream. And I’ve avoided it. It’s not like I don’t have a blender that can’t handle it (I have a Blendtec) but I’m just afraid. Afraid of it not being sweet enough. Because some raw goods are just totally not in tune with my sweet tooth.

But Snickerdoodle Ice Cream sounded way too good. I used agave instead of honey and it was fine. I ran this mixture through my blender and immediately put it in my ice cream attachment. I couldn’t get it to freeze so I just dumped it in the container and hoped it wouldn’t freeze into one solid chunk. And the sweetness… well, it was super sweet as a cold drink!

After freezing it totally mellowed out and was sweet but not overpowering. A success! I should have put it in the fridge for a few hours before churning but it didn’t freeze horribly so it wasn’t a huge mistake. It has wonderful spices and would be great sandwiched between cookies! Yum!