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