For the cookies:

40 g (3 tablespoons) refined coconut oil, softened
50 g (1/4 cup) sugar
90 g (3/4 cup) all-purpose flour
1/4 teaspoon baking powder
2 tablespoons soy milk

For rolling:

2 tablespoons sugar
2 teaspoons cinnamon

For the ice cream:

4 snickerdoodle cookies
480 ml (2 cups) soy milk
90 ml (6 tablespoons) melted refined coconut oil
120 g (1/2 cup) plain or unsweetened soy yoghurt
100 g (1/2 cup) sugar
1/4 teaspoon guar gum (optional)
2 teaspoons vanilla extract
1/2 to 1 teaspoon cinnamon