If you love Snickerdoodles, but the weather is screaming for ice cream rather than cookies, have no fear. Snickerdoodle Ice Cream tastes like your favorite snickerdoodle cookies, but it’s cool and creamy in ice cream form.
Warning: highly addictive.
One my favorite cookies are these chewy cinnamon-sugar snickerdoodle cookies.
Anything cinnamon-sugar catches my attention. Cinnamon sugar streusel over a French Toast Casserole. Churros, the quintessential carnival and Costco snack. Cinnamon sugar loaded coffee cake. Cinnamon sugar topped bakery-style blueberry muffins. And don’t forget pure Snickerdoodle Bread.
You catch my drift. We love our snickerdoodle-y goodies around here.
Ice cream season is in full swing, and we’ve been hitting favorite ice cream shops as well as making our own favorites, like this Cookies ‘n Cream creamy goodness.
But I’ve yet to find Snickerdoodle Ice Cream anywhere.
My sweet friend Melissa made this creamy snickerdoodle ice cream last holiday season, and it only took one bite for me to be completely smitten.
Snickerdoodle ice cream. Seriously? More, please.
After about three servings (they were small) I knew I had to go home and make a huge batch full of this dreamy ice cream loaded with brown sugar and cinnamon.
Suffice it to say I’ve made more than one batch of this luscious snickerdoodle ice cream by now.
One of the reasons I adore homemade ice cream is that you know exactly what is going into your ice cream. Nothing artificial, no chemicals, no food coloring. Just pure and simple creamy goodness.
This particular snickerdoodle ice cream consists of just 6 ingredients. It’s egg free, so no hassling with tempering of eggs. The result is unbelievably delish and creamy, even without the eggs.
Here’s to a summer full of sunny days, kickin’ it in the breeze, running through the sprinklers, and eating loads of ice cream before it melts.
Enjoy!
Print
Yield:
Category:
Print
PinDescription
This Snickerdoodle Ice Cream has only 6 pure ingredients and does not hassle with eggs. It’s your favorite snickerdoodle cookies in creamy ice cream form.
Ingredients
- 1/3 cup white sugar
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
- 1 cup heavy whipping cream
- 1 1/2 cups half and half
- 2 tsp pure vanilla extract
Instructions
- Whisk all ingredients together in a bowl to combine well. Cover and chill in fridge 2 hours or overnight.
- Pour mixture into a 1-quart ice cream maker and churn according to manufacturer’s instruction. Typically about 30 minutes.
- Immediately transfer to an airtight container and freeze until ice cream is “set.”
- Recipe may be doubled for a 2-quart ice cream maker.
Source: Chew Out Loud, adapted from my friend Melissa
We all scream for ice cream. Especially our family favorite Mint Chocolate Chip.
creamy ice cream, lots of chocolaty bits, and cool peppermint
My personal favorite is this Cookies ‘n Cream Ice Cream that serves to satisfy both my cookie monster and ice cream cravings:
If you want to turn homemade or store bought ice cream into something special, try this DQ-like ice cream cake complete with fudgy crunchies, just like at DQ!
I would be foolish to pass up pinning this recipe. Too easy. Too creamy. Too tasty.
Too much!!!!
Thanks:) Happy 4th of July, Carol!!
i love snickerdoodle cookies so i would love this!
You’ll like this ice cream for sure 🙂
The only place I’ve had snicker doodle ice cream is at Salt and Straw in Portland, OR. Also, it’s the best ice cream I’ve ever had in my life. Can’t wait to try this and see if it matches up! No pressure.
Right, no pressure! LOL 😉 Hope you love it, Veronica, and thanks for coming by today!
Salt &Straw Ice Cream Shop in Portland has Snicker Doodle Ice Cream. The BEST I’ve ever tasted!
I was concerned when I saw how much vanilla extract was in this recipe, since the alcohol in extracts can make it so the mixture won’t freeze, but it sounded so good I decided to try it!
As expected, I could not get it to set up no matter how long it churned. It was as runny after 45 minutes as it was when I began. I’ll have to try again without the vanilla or maybe using some vanilla beans, because the mixture tasted delicious!
So strange – sorry that happened. Were all your ingredients very cold to start with, and the ice cream maker bowl solidly frozen, straight from the freezer? The only time I’ve had an issue with any homemade ice cream was when my all materials weren’t solidly chilled. Also, be sure to turn your churner to “on” prior to pouring any ingredients in (manufacturer’s instructions.) If you pour any ingredients in the maker prior to turning it “on,” it won’t set up right. Happy to hear the mixture tasted delicious, and that you’re gonna give it another go! 🙂 Thanks for being here today, Mattie! 🙂
I made this four times in the last week. The first two exactly as the recipe calls. Someone commented that the vanilla extract would make the ice cream not freeze. I sort of had that problem. I got it to soft-serve consistency, which I have no problems with. The last two times I made it I used a vanilla bean paste which seems to work much better. I also crushed up some store bought shortbread cookies and sprinkled them in the ice cream maker in the last minute. You can’t even imagine how awesome it is. Like awesome enough that I might sell it at my daughter’s lemonade stand this summer. In summary, Great recipe, maybe switch to vanilla bean or vanilla bean paste.
Yum, that sounds delish, Mae! So glad you guys enjoyed 🙂 Thanks for coming over today!
Hello. I just came across this recipe and would live to give it a try except for two things. Can this be made without an ice cream maker as I don’t have one and secondly would coconut whipped cream work instead. Thank you.
Hi, Aibrean! This particular recipe as written is for an ice cream maker. If you’re interested in trying recipes without a maker, I found this for you: https://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060 with several variations. Hope that helps! 🙂