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.
Snickerdoodle Ice Cream
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.
Yield: Makes 1 quart 1x
- 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
- 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.
- Category: dessert
Source: Chew Out Loud, adapted from my friend Melissa
We all scream for ice cream. Especially our family favorite Mint Chocolate Chip.
My personal favorite is this Cookies ‘n Cream Ice Cream that serves to satisfy both my cookie monster and ice cream cravings: