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Snickerdoodle Ice Cream Recipe

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4.2 from 12 reviews

This Snickerdoodle Ice Cream recipe combines the warm, comforting flavors of classic snickerdoodle cookies with creamy homemade ice cream. With a blend of cinnamon, sugar, and rich dairy, it’s a delightful treat perfect for ice cream lovers wanting a cozy twist.

Ingredients

Ice Cream Base

  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) packed light brown sugar
  • ½ tsp (1.3 g) ground cinnamon
  • 2 cups (480 ml) heavy whipping cream
  • 1½ cups (360 ml) half and half
  • 1½ tsps (7.5 ml) vanilla bean paste

Instructions

  1. Combine the sugars and cinnamon: In a large bowl, mix together the granulated sugar, light brown sugar, and ground cinnamon until fully blended.
  2. Add dairy and vanilla: Pour in the heavy whipping cream, half and half, and vanilla bean paste then stir or whisk with a hand mixer until the mixture is smooth and uniform.
  3. Freeze in ice cream maker: Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20 minutes, until it reaches a soft-serve consistency.
  4. Harden the ice cream: Transfer the churned ice cream into a cold metal loaf pan (9 x 5 inches / 23 x 13 cm) and freeze for 4 to 6 hours or overnight to harden before serving.

Notes

  • For best results, chill the ice cream base mixture before pouring it into the ice cream maker to speed up freezing time.
  • Using vanilla bean paste adds a richer vanilla flavor and visible vanilla specks.
  • You can mix in snickerdoodle cookie pieces before the final freeze for added texture.
  • If you don’t have an ice cream maker, place the mixture in a shallow container and stir every 30 minutes during freezing to break up ice crystals.
  • Store leftover ice cream covered in the freezer for up to 1 week for optimal freshness.

Find it online: https://yumntasty.com/snickerdoodle-ice-cream-recipe/