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{No-Churn} Snickerdoodle Ice Cream

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!
Prep Time4 hrs 10 mins
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: dessert recipe, ice cream recipe, no churn ice cream, snickerdoodle recipe
Servings: 8
Calories: 402kcal


  • 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


  • 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.


I used store-bought sugar cookies, but you could always use your favorite cookie recipe for this ice cream.


Serving: 1g | Calories: 402kcal | Carbohydrates: 34g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 118mg | Potassium: 235mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 1mg