Snickerdoodle Ice Cream
250kcal
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
Calories250kcalCarbohydrates24gProtein3gFat16gSaturated Fat10gPolyunsaturated Fat0.8gMonounsaturated Fat3.2gCholesterol60mgSodium100mgPotassium100mgFiber0.5gSugar22gVitamin A550IUCalcium80mgIron0.4mg
Notes
Add a pinch of nutmeg or a swirl of maple syrup for depth. For dairy-free, use coconut milk and cashew cream. Store with parchment on top to prevent freezer burn. Great sandwiched between cookies or topped with warm chocolate sauce.