This {No-Churn} Snickerdoodle Ice Cream is loaded with cinnamon ribbons and soft sugar cookie pieces, all swirled into a sweet vanilla batter. Easy to make and with no ice cream maker needed, this creamy treat tastes just like your favorite cookie, in frozen form!
Happy Monday, friends!
I’m keeping today’s chit-chat short and sweet because…ice cream! Let’s face it, ice cream is really where it’s at today, right?
I’ve mentioned this before, and I’ll say it again, the hubster is an ice cream fanatic. He has some practically every night as a late night snack, so you can bet that our freezer is constantly stocked with a gallon (or three!) of ice cream. The hubster’s favorites include moose tracks, cookie ‘n cream…basically anything with chocolate.
Now, I love ice cream too, but I don’t eat it as much as my ice cream-loving husband does. But, while we’re on the topic, have you tried Halo Top protein ice cream? Now THAT I could eat every single night and not feel guilty. It’s smooth, creamy, SO delicious, and doesn’t taste fake, like some other protein ice creams out there do. And P.S. this is not a sponsored post for them, I just love that ice cream so much!
And you know what else I love? No-churn, homemade ice cream! And I think you do to, as this Cherry Cheesecake Ice Cream, that Pumpkin Caramel version and this Strawberry Peanut Butter Swirl Ice Cream is wildly popular on Pumpkin ‘N Spice, especially come summer time.
And since it’s been a while since I’ve made my own ice cream, I thought I was long overdue for some.
This {No-Churn} Snickerdoodle Ice Cream is loaded with cinnamon ribbons and soft sugar cookie pieces, all swirled into a sweet vanilla batter. Easy to make and with no ice cream maker needed, this creamy treat tastes just like your favorite cookie, in frozen form!
And if you’re anything like me, snickerdoodle cookies are the best. The best! They’re probably my second favorite cookie of all time. The sweet cinnamon sugar coating and soft sugar cookie base gets me every time.
And that’s how I came to this {No-Churn} Snickerdoodle Ice Cream. I realize it’s not really a new flavor, but for me, it was the first time making it. And guess what? It was love at first bite!
The sweet cinnamon swirl, all nestled in a smooth vanilla batter, and loaded with soft sugar cookie pieces. Can you get any better than that?
If you’ve never tried no-churn ice cream before, then get ready to be amazed. It’s so easy and oh-so delicious. The base of my no-churn ice creams always start the same, with heavy whipping cream, sweetened condensed milk, and vanilla extract. Then, to customize the flavors, just add your ingredients in! For this Snickerdoodle Ice Cream, I added some cinnamon and chunks of sweet sugar cookies. Easy peasy and so good!
Smooth, creamy, and with just five ingredients, you can’t get much better (or easier!) than this {No-Churn} Snickerdoodle Ice Cream!
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Looking for more frozen treats? I’ve got you covered!
{No-Churn} Snickerdoodle Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 ounce) sweetened condensed milk
- 2 teaspoons vanilla bean paste or vanilla extract
- 2 teaspoons ground cinnamon
- 5-6 sugar cookies roughly chopped
Instructions
- In a large bowl, whip heavy cream with a hand mixer or stand mixer with fitted paddle attachment until stiff peaks form. Set aside.
- In a medium bowl, whisk together sweetened condensed milk, vanilla extract, and cinnamon. Gently fold cinnamon mixture into whipped cream until just combined, followed by sugar cookie pieces.
- Pour mixture into a freezer safe container. Top with additional sugar cookie pieces, if desired.
- Cover and freeze for at least four hours, or until firm.
cakespy says 
Gayle says 