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.

Snickerdoodle ice cream in a bowl.
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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 .

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

Ingredients for Snickerdoodle ice cream - heavy whipping cream, sweetened condensed milk, vanilla, cinnamon, brown sugar, snickerdoodles.
  • 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

Whipping cream and vanilla combined together.

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.

Brown sugar and cinnamon added to mixture.

Step 2. Get out a separate medium bowl. Mix together the sweetened condensed milk, cinnamon and brown sugar.   

Crumbled cookies spread into bowl.

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.  

Mixture spread into pan.

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!
Snickerdoodle ice cream in freezer container.

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

Try this yummy Snickerdoodle Ice Cream Recipe today. Please leave a comment once you do.

Snickerdoodle Ice Cream Recipe

5 from 4 votes
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.
Prep Time 15 minutes
Freeze 4 hours
Total Time 4 hours 15 minutes
Servings 8
Cuisine American
Course Dessert
Calories 557

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
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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.

Recipe Notes

I place my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream to help whip it quicker. 

Nutrition Facts

Calories 557kcal, Carbohydrates 56g, Protein 7g, Fat 35g, Saturated Fat 20g, Polyunsaturated Fat 4g, Monounsaturated Fat 9g, Trans Fat 1g, Cholesterol 87mg, Sodium 212mg, Potassium 312mg, Fiber 1g, Sugar 42g, Vitamin A 1008IU, Vitamin C 2mg, Calcium 184mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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