Name: Snickerdoodle Ice Cream
Prep time: 20 min
Total time: 3 h 20 min
Yield: 12
Ingredients: 2 cups whipping cream; 14 oz sweetened condensed milk; 4 snickerdoodle cookies; 2 tsp vanilla; 2 tsp cinnamon

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Snickerdoodle Ice Cream combines homemade snickerdoodle cookies with a creamy ice cream base flecked with cinnamon and vanilla. Using only 5 ingredients, this no-churn ice cream makes an easy and delicious dessert the whole family will love.

During the summer, our family always enjoys getting ice cream together, especially at Salt & Straw. One of my siblings’ favorite flavors they make is Cinnamon Snickerdoodle, and for good reason! After all, who can resist soft chunks of Snickerdoodle cookies folded into cinnamon ice cream? It’s so good that I just had to try and make it myself. Of course, these trials don’t always end well, but thankfully this time it worked! My younger sister, who can be pretty picky, thinks this homemade version tastes just like the original. 🙂

While making ice cream can be pretty time-consuming, this no-churn ice cream recipe comes together in under 20 minutes and only uses 5 ingredients. All you need is a stand mixer or hand-held mixer and a container to keep the ice cream in! Although it’s not the healthiest recipe on the blog, making your own ice cream allows you to use good-quality ingredients and skip out on all the preservatives and artificial flavors or colors. It’s a summery treat you can feel good about serving your family and friends, and they’ll love you for sharing it with them!

sourdough snickerdoodle on baking rack with cinnamon stick

Why you’ll love this recipe:

First of all, this no-churn ice cream recipe does not require any fancy equipment like an ice cream maker. All you need is a stand mixer or electric mixer to whip the cream – it’s so easy!
You only need 5 ingredients, and I bet you have most if not all of them right now!
This recipe is easy to make allergy-friendly: It doesn’t contain any eggs or nuts, and you can make it gluten-free by using your favorite gluten-free Snickerdoodle cookies.
This ice cream makes the best summer treat! Creamy cinnamon ice cream with flecks of vanilla and chunks of soft Snickerdoodle cookies is pretty hard to beat. Although it does last in the freezer for up to 3 months, I bet this ice cream will be gone long before then. 🙂

Tips for making Snickerdoodle Ice Cream

To make it easier to whip the cream, you can freeze the mixing bowl for an hour before you want to make the ice cream. It’s not necessary, but helps the cream form peaks faster.
Want to add a little extra flair to this ice cream? Try swirling in some caramel sauce when you add the cookies to the ice cream base!
To make this recipe gluten-free, use your favorite gluten-free snickerdoodle recipe.
This ice cream will last in the freezer for up to 3 months as long as it’s in an air-tight container.
The ice cream can be a bit hard to scoop. If you run your ice cream scoop under hot water, it will make it easier to handle.

Tools you will need

To make this ice cream, you will need a large mixing bowl and an electric mixer, a spatula, and a container to store the ice cream in. A loaf pan would also work to store the ice cream, just cover the top with plastic wrap.

You can also use a stand mixer with a whip attachment instead of a handheld mixer if you like!

Ingredients you will need

2 cups whipping cream – This forms the base of your ice cream. If you like, you can use coconut cream instead, but it will change the flavor.
14 oz sweetened condensed milk – Because this condensed milk is sweetened, you don’t have to add any more sugar or honey to the ice cream.
4 Snickerdoodle cookies – Of course, I have to recommend sourdough Snickerdoodle cookies, but use what you like best. 🙂
2 tsp vanilla – You could also use 1 tsp vanilla bean paste if you want little flecks of vanilla in your ice cream.
2 tsp cinnamon – You can’t have Snickerdoodle ice cream without cinnamon!

How to make Snickerdoodle Ice Cream

Pour the whipping cream into a large bowl. Use an electric mixer to whip the cream until stiff peaks form, which will take about 5 minutes.

Fold in the sweetened condensed milk, cinnamon, and vanilla into the whipped cream.

Spread about 1/3 of the whipped cream mixture into a baking pan or other container.

Crumble the Snickerdoodle cookies and sprinkle about 1/3 of the cookie crumbles over the ice cream mixture. Top the cookie layer with another 1/3 of the whipped cream mixture, and sprinkle another 1/3 of the cookies over this.

Spread the last of the whipped cream mixture over the cookies and top with the remaining cookie crumbles.

Cover the baking pan with plastic wrap (or put the lid on the container) and put the ice cream into the freezer.

Let the ice cream set for at least 3 hours before eating!

Looking for more summer treats?

If so, you should head over to the Kitchen Counter for more dessert ideas. Here are a few you might enjoy:

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.