Snickerdoodle Ice Cream is one of the best ice cream flavors ever created.  And I’m sure you’ll agree if you’re a big time snickerdoodle cookie lover like me.

Scoop of Snickerdoodle iCe Cream

This Snickerdoodle Ice Cream recipe is full of the cinnamon and brown sugar flavors of a snickerdoodle cookie. There aren’t actually any snickerdoodle cookies in the ice cream (although that’s a good idea), but you definitely get the flavors.

From a RecipeGirl reader:

This tastes amazing- just like snickerdoodle cookies. I added Heath Bar pieces at the end of the process, which also made it taste amazing!

snickerdoodle ice cream in a tub

Ingredients needed:

  • white sugar and brown sugar
  • ground cinnamon and nutmeg
  • heavy whipping cream
  • half and half cream
  • vanilla extract

How to make Snickerdoodle Ice Cream:

This recipe is the same as other ice cream recipes.  You make the rich and creamy ice cream base, and then you refrigerate it until it’s very chilly.  Then you’ll process the ice cream with your ice cream maker. My favorite ice cream maker is the Cusinart Ice Cream Maker. We love ice cream so much at our house that I have two of these ice cream makers!

scoops of snickerdoodle ice cream in a blue bowl

Freeze it after processing, and you’ll come up with delicious scoops of Snickerdoodle Ice Cream.  It might just be your new favorite flavor!

If you’re a fan of snickerdoodles (like me!), then you might enjoy my Snickerdoodle Blondies or my Brown Butter Snickerdoodle Cookies.  If you’d like snickerdoodles in the morning, you will love trying Snickerdoodle Coffee Cake or Snickerdoodle Muffins.

Snickerdoodle Ice Cream
5 from 1 vote

Snickerdoodle Ice Cream

This ice cream has all the flavors of snickerdoodle cookies!
Prep: 35 minutes
Chill and Freeze Time: 8 hours
Total: 8 hours 35 minutes
Servings: 12 servings (½ cup each)
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients

Instructions 

  • In a large bowl, combine the sugars with the spices. Add the remaining ingredients and mix until smooth. Cover and refrigerate the mixture until very cold (several hours, or overnight).
  • Pour the cold mixture into an ice cream maker and freeze according to the manufacturer's instructions (usually about 25 to 30 minutes.)
  • Scoop the frozen ice cream into a freezer- safe container. Freeze.

Nutrition

Serving: 1serving, Calories: 243kcal, Carbohydrates: 20g, Protein: 2g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 55mg, Sodium: 32mg, Potassium: 91mg, Fiber: 0.05g, Sugar: 20g, Vitamin A: 690IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!
5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




4 Comments

  1. Kate says:

    Have you ever tried adding a bit of cream of tartar in it for the tangy flavor of snickerdoodles? I had the best snickerdoodle ice cream at a local shop on vacation and want to make it!

    1. Lori Lange says:

      I haven’t!

  2. Valanca says:

    This taste amazing just like snickerdoodle cookies. I add that Heath pieces at the end of the process which also makes it taste amazing.

  3. Cynthia says:

    Tried your ice cream recipe it was the best will make again.
    Thank you!