No Churn Cinnamon Snickerdoodle Ice Cream
Recipe from Two Peas and Their Pod
Creamy cinnamon ice cream with snickerdoodle cookie pieces. This easy no churn ice cream is the BEST! I can never stop at one scoop!
Servings: 8
Ingredients
- 14 oz sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups cold heavy cream
- 1 1/2 cups chopped snickerdoodle cookies, divided (about 10 cookies)
- Cinnamon and sugar mixture, optional
Instructions
- In a medium bowl, stir together sweetened condensed milk, vanilla extract, and cinnamon. Set aside.
- In the bowl of a stand mixer, using the whisk attachment, beat cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold whipped cream into the sweetened condensed milk mixture. Stir in 1 1/4 cups of the snickerdoodle cookie pieces.
- Pour ice cream mixture into a loaf pan or container. Smooth with a spatula and sprinkle remaining cookie pieces over the top. If desired, sprinkle a little cinnamon sugar over the top too. Cover with plastic wrap and freeze until firm, about 6 to 8 hours.
- When ready to serve, remove from freezer and scoop away!
Notes
I use my favorite snickerdoodle cookies.