What Makes Snickerdoodle Ice Cream So Special
Creamy, spiced, and impossible to resist, **snickerdoodle ice cream** is the kind of dessert that feels like a warm hug in every bite. With swirls of cinnamon sugar and chunks of buttery snickerdoodle cookies, this **cinnamon vanilla ice cream** strikes the perfect balance between cozy and indulgent. It’s a nostalgic twist on classic **cookie dough ice cream**, but with that signature snickerdoodle charm—soft, sweet, and just a little bit nostalgic.
I’ll never forget the first time I tested this recipe—I nearly ate the entire batch straight from the ice cream maker! The key is letting the base chill overnight for the creamiest texture. Trust me, once you taste that **soft serve snickerdoodle** goodness, you’ll understand why I always double the recipe. It’s simpler than it looks, and oh-so-worth it!
What You’ll Find in This Article
Snickerdoodle Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup crushed snickerdoodle cookies
Equipment
- medium saucepan
- blender or whisk
- refrigerator-safe bowl
- ice cream maker
- freezer-safe container
- spatula
Method
- In a medium saucepan, whisk together the heavy cream, milk, sugar, vanilla extract, cinnamon, and salt over medium heat until the sugar dissolves completely, about 5 minutes. Do not boil.
- Remove the mixture from heat and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until thick and creamy.
- Gently fold in the crushed snickerdoodle cookies with a spatula until evenly distributed.
- Transfer the ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for at least 4 hours or until firm. Let it sit at room temperature for 5–10 minutes before scooping.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Ingredients for Snickerdoodle Ice Cream
Here’s what you’ll need to whip up this dreamy **snickerdoodle dessert**:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 cup crushed snickerdoodle cookies
Cook Time for Cinnamon Sugar Ice Cream
This **snickerdoodle ice cream** is a labor of love, but most of the time is hands-off! Prep takes just 10 minutes, while churning and freezing require about 4 hours each. I like to make it the night before—perfect for lazy Sundays or when you’re craving a **cinnamon vanilla ice cream** fix. For quicker treats, try my no-bake desserts—they’re just as satisfying!
How to Make Snickerdoodle Dessert
Step 1: Warm the Base
In a medium saucepan, whisk together the heavy cream, milk, sugar, vanilla extract, cinnamon, and salt over medium heat until the sugar dissolves completely, about 5 minutes. Do not boil.
Step 2: Chill Thoroughly
Remove the mixture from heat and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
Step 3: Churn to Perfection
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until thick and creamy.
Step 4: Fold in Cookies
Gently fold in the crushed snickerdoodle cookies with a spatula until evenly distributed.
Step 5: Freeze & Serve
Transfer the ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for at least 4 hours or until firm. Let it sit at room temperature for 5–10 minutes before scooping.
Pro Tips & Tasty Tweaks
Here’s how I’ve tweaked this recipe over the years:
– **Flavor swap**: Add a dash of nutmeg for extra warmth.
– **Diet tweak**: Use coconut milk and maple syrup for a dairy-free version (like in my healthier baking guide).
– **Texture fix**: If your ice cream crystallizes, blend it with a splash of milk before refreezing.
– **Storage tip**: Keep it fresh for weeks by pressing parchment directly on the surface—learn more in my Thanksgiving dessert guide.
Nutrition and Health Benefits
While this **snickerdoodle ice cream** is a treat, cinnamon offers anti-inflammatory perks! A serving (about 1/2 cup) has roughly 250 calories, 16g fat, and 22g sugar. For lighter options, check out my high-protein desserts or this lower-sugar snickerdoodle inspiration. Balance is key—enjoy mindfully!
A Lighter Version of Cinnamon Vanilla Ice Cream
Love the flavor but watching sugar? Try swapping half the sugar with monk fruit sweetener, or use cottage cheese for a protein boost! For gluten-free needs, opt for GF snickerdoodles. Every tweak keeps that cozy **snickerdoodle dessert** magic alive!
Thoughtful Tips for Special Diets
I’ll never forget the time my dear friend Margaret—who’s been mindful of her sugar intake for years—asked if she could still enjoy my **snickerdoodle ice cream**. “Of course, honey!” I told her, and we whipped up a batch with her favorite **natural sweetener**. Whether you’re watching your sugar or avoiding dairy, this **cinnamon vanilla ice cream** can adapt beautifully. Here’s how I’ve tweaked it over the years for loved ones with different needs:
– **For lower sugar**: Swap half the granulated sugar with monk fruit or stevia (just like in my protein banana pudding). The cinnamon’s warmth still shines through!
– **Dairy-free delight**: Use coconut milk and cashew cream—it’s just as luscious. For extra inspiration, this pumpkin cobbler uses similar swaps.
– **Gluten-free goodness**: Opt for gluten-free snickerdoodles (I love this recipe).
Remember, friends—dessert should be joyful, not stressful. A smaller scoop of the full-sugar version can be just as satisfying when savored slowly!
How to Serve Snickerdoodle Ice Cream
There’s something magical about serving **snickerdoodle dessert** on a warm summer evening—the way the cinnamon sugar swirls melt just slightly, the cookies staying delightfully chewy. My grandkids adore it piled high in waffle cones, but my personal favorite? A humble bowl with a drizzle of warmed chocolate sauce and a sprinkle of extra cinnamon.
For a grown-up twist, try pairing it with Meyer lemon tiramisu—the bright citrus cuts through the richness beautifully. And if you’re feeling fancy, sandwich it between two soft snickerdoodle cookies for the ultimate ice cream sandwich!
Mistakes to Avoid
Oh, darlin’, I’ve made every mistake possible with **cookie dough ice cream**—so you don’t have to! Here’s what to watch for:
1. **Skipping the chill time**: If your ice cream base isn’t thoroughly cold before churning, it’ll take forever to set. Patience makes the creamiest **soft serve snickerdoodle**!
2. **Over-churning**: Once it reaches soft-serve consistency (about 20–25 minutes), stop! Further churning can make it grainy.
3. **Stale cookies**: Always use fresh snickerdoodles—stale ones turn soggy. No extras? Bake a quick batch using this oatmeal cookie method (just swap the spices).
4. **Freezer burn**: Press that parchment directly onto the surface! For more storage tricks, this cobbler guide has genius tips.
Trust me, even my “failed” batches got eaten—but following these tips ensures your **cinnamon sugar ice cream** turns out perfect every time.
How to Store Snickerdoodle Ice Cream
When my neighbor Clara first tried this recipe, she called me in a panic—hers had turned icy after two days! The secret? Airtight storage. Here’s how I keep my **snickerdoodle ice cream** dreamy for weeks:
– **Container choice**: Use a shallow, freezer-safe dish (I repurpose old ice cream tubs). The less air exposure, the better!
– **Parchment trick**: Always press parchment directly onto the surface before sealing. It’s the same method I use for Thanksgiving pies.
– **Thawing**: Let it sit at room temperature for 5–10 minutes before scooping. For quicker softening, run your scoop under hot water.
– **Long-term storage**: For best texture, enjoy within 2 weeks. Need longer? These blondies freeze even better!
Funny story—my husband once hid a container behind the frozen peas so he wouldn’t have to share. Now I always make a double batch!
Try This Snickerdoodle Ice Cream Yourself
There’s a reason this **cinnamon vanilla ice cream** has been my most-requested recipe since 2012—it’s pure comfort in every spoonful. Whether you’re making it for a birthday party (my Labubu cake pairs wonderfully) or just a quiet night in, it’s guaranteed to spark joy.
I’d love to hear how yours turns out! Tag me on social or try one of these twists next:
– Swirl in cherry compote for a tart contrast
– Top with granola clusters for texture
– Layer it into muffin tins for single-serving portions
Remember, the best recipes are the ones that make memories—just like my grandma’s snickerdoodles did for me.
Frequently Asked Questions
Can I make snickerdoodle ice cream without an ice cream maker?
Absolutely! Pour your chilled mixture into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals—it’ll take about 4–5 hours. For smoother results, try my pineapple smoothie method with whipped cream.
How do I prevent my ice cream from getting too hard?
Two tricks: 1) Add 1 tablespoon of vodka or vanilla extract (the alcohol prevents over-hardening), or 2) Include 1/4 cup of corn syrup in your base—it lowers the freezing point without making it too sweet.
What’s the best way to crush snickerdoodle cookies for mixing in?
I place them in a zip-top bag and gently roll with a rolling pin—you want some powder for flavor, but also pea-sized chunks for texture. For uniform pieces, this cookie guide shows perfect crumbling.
Can I use store-bought snickerdoodle cookies?
Of course! Just check they’re soft-baked style. My grocery store’s bakery section often has fresher options than packaged ones.
