Snickerdoodle Ice Cream for Ice Cream Maker
Indulge in the ultimate fusion of creamy decadence and nostalgic cookie flavors with this Snickerdoodle Ice Cream, crafted perfectly for your ice cream maker. Bursting with the warmth of cinnamon and the rich sweetness of light brown sugar, this homemade treat recreates the comforting essence of snickerdoodle cookies in every spoonful. Swirled with a cinnamon-sugar ripple and studded with chunks of real snickerdoodle cookies, this dessert brings a delightful mix of textures and flavors that will captivate your taste buds. With just 15 minutes of prep time and a few simple steps, this delightful recipe is ideal for impressing guests or savoring as a weeknight indulgence. Whether you’re whipping up ice cream creations for family or perfecting your dessert repertoire, this recipe is sure to become a favorite. Keywords: snickerdoodle ice cream recipe, homemade ice cream with cookies, cinnamon-sugar swirl ice cream, ice cream maker recipes.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 tablespoons Light brown sugar
- 1 teaspoon Ground cinnamon
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Cream of tartar
- 0.25 teaspoon Salt
- 1 cup Snickerdoodle cookies (chopped into small chunks)
- 1 teaspoon Ground cinnamon (for swirl)
- 0.25 cup Granulated sugar (for swirl)
Instructions
In a medium mixing bowl, whisk together heavy cream, whole milk, granulated sugar, light brown sugar, ground cinnamon, cream of tartar, salt, and vanilla extract until the sugars are dissolved and the mixture is smooth.
Cover the mixture with plastic wrap and chill in the refrigerator for at least 2 hours or overnight to enhance the flavors.
While the base chills, prepare the cinnamon-sugar swirl by combining the ground cinnamon and granulated sugar in a small bowl. Set aside.
Remove the ice cream base from the refrigerator and whisk it again to ensure it is well combined.
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-30 minutes, depending on your machine.
In the last 5 minutes of churning, gradually add the chopped snickerdoodle cookie pieces to the ice cream maker, allowing them to be evenly distributed.
Once the ice cream has reached a soft-serve consistency, turn off the machine and transfer half of the ice cream to an airtight, freezer-safe container.
Sprinkle a thin layer of the prepared cinnamon-sugar mixture over the first layer of ice cream.
Add the remaining ice cream on top and sprinkle another layer of the cinnamon-sugar mixture. Use a knife or spatula to gently swirl the layers together for a marbled effect.
Cover the container with a lid or plastic wrap and freeze the ice cream for at least 2-4 hours, or until firm.
Scoop, serve, and enjoy your homemade Snickerdoodle Ice Cream!
Nutrition Facts
Calories |
3785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 404.2 g | 147% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 331.8 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 455 mg | 35% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
