Everything you enjoy about Snickerdoodle Cookies is in this homemade Snickerdoodle Ice Cream Recipe. The creamy base has the perfect blend of brown sugar and cinnamon. Each bite is packed with chopped snickerdoodle cookies.
This easy ice cream recipe takes minutes to whip up and you don’t need an ice cream maker. It is so simple but has all the flavors of delicious snickerdoodle cookies.
With only 6 ingredients, it is super easy to make homemade ice cream without much work at all. I also love to make Pumpkin Chocolate Chip Ice Cream and Birthday Cake Ice Cream Recipe .
Table of contents
Why We Love This Recipe
The cinnamon ice cream is rich and creamy. I think are going to love this tasty recipe for homemade ice cream. The base is simple, and the toppings are amazing.
It is a no churn recipe, so it is very easy. You don’t need an ice cream machine or anything special to make this.
Ingredients
- Heavy Whipping Cream. It needs to be chilled so don’t remove from the fridge until ready to use.
- Sweetened Condensed Milk. This gives the ice cream its sweetness and creaminess.
- Vanilla Extract. Pure vanilla extract is always best.
- Ground Cinnamon. You can adjust this based on preference.
- Brown Sugar. Learn how to make Homemade Brown Sugar Recipe.
- Chopped Snickerdoodle Cookies. You can use store bought or try Cake Mix Snickerdoodle Cookies.
Find the complete ingredient list at the bottom of the page.
How to Make Snickerdoodle Ice Cream
Step 1. Add the whipping cream and vanilla to a large bowl and beat together. I like to use a stand mixer or hand mixer. Continue until it forms soft peaks.
Step 2. Get out a separate medium bowl. Mix together the sweetened condensed milk, cinnamon and brown sugar.
Step 3. Fold in the sweetened condensed milk mixture and add this into the whipped cream with a spatula. Once combined carefully fold n 1 cup of the chopped snickerdoodle cookies.
Step 4. Finally, spread the ice cream mixture into a loaf pan. Put the remaining chopped cookies on top. Freeze at least 4 hours but overnight is best.
Topping Ideas
- Additional snickerdoodle cookie crumbs. These are delicious when serving and a great use of any broken cookies you have leftover.
- Cinnamon sugar sprinkled on top. Not only is this tasty but looks pretty too.
- Sprinkles. Kids love sprinkles on ice cream!
- Whipped cream. Add a little dollop of Homemade Whipped Cream on top.
- Caramel sauce. Homemade Caramel Sauce Recipe is so decadent with the cinnamon sugar flavor.
Storage
Cover and store in the freezer up to 1 month.
Expert Tips
- Chill the mixing bowl and beaters. I prefer to place my mixing bowl and beaters in the freezer for 10 to 15 minutes before whipping the cream. This helps whip it quicker.
- You can use store bought or homemade cookies. If you want to make the cookies, I love this recipe for snickerdoodles.
- Do not substitute the sweetened condensed milk. You need this ingredient to sweeten the ice cream and to make it smooth and creamy.
- Allow enough time to freeze. The ice cream needs to set in the freezer at least 4 hours or overnight.
- Store with parchment paper on top. I prefer to place parchment paper directly on the ice cream to prevent ice crystals. Then cover as normal with plastic wrap.
More No churn Ice Cream Recipes
- Reese’s Peanut Butter Cup Ice Cream Recipe
- Dulce De Leche Ice Cream Recipe
- Samoa Ice Cream Recipe
- Cinnamon Toast Crunch Ice Cream Recipe
- Homemade S’mores Ice cream recipe
- Cookie Monster Ice Cream Recipe
Try this yummy Snickerdoodle Ice Cream Recipe today. Please leave a comment once you do.
Snickerdoodle Ice Cream Recipe
Ingredients
- 2 cups Heavy Whipping Cream chilled
- 14 oz. Sweetened Condensed Milk
- 2 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1 Tbsp Brown Sugar
- 1 1/4 cup Chopped Snickerdoodle Cookies
Instructions
- With a stand up mixer or hand held mixer, beat together the heavy whipping cream and vanilla extract until the cream is whipped and can form soft peaks.
- In a separate bowl, stir together the sweetened condensed milk, cinnamon and brown sugar.
- Then gently fold in the sweetened condensed milk mixture into the whipped cream with a spatular and spoon until thoroughly combined.
- Then fold in 1 cup of the chopped snickerdoodle cookies.
- Spread the mixture into a loaf pan, top with the remaining chopped cookies, cover and freeze for at least 4 hours until firm.
- Serve and enjoy! The ice cream will keep covered in the freezer for up to 1 month.
