Description
Snickerdoodle Ice Cream combines the classic cinnamon-sugar flavors of snickerdoodle cookies into a rich, creamy ice cream without the hassle of eggs.
Ingredients
Scale
- ⅓ cup white sugar
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 cup heavy whipping cream
- 1 ½ cups half and half
- 2 teaspoons pure vanilla extract
Instructions
- Whisk together white sugar, brown sugar, ground cinnamon, heavy whipping cream, half and half, and vanilla extract in a bowl until fully blended.
- Cover the bowl and refrigerate the mixture for at least 2 hours or overnight.
- Pour the chilled mixture into a 1-quart ice cream maker and churn for about 30 minutes until thickened.
- Transfer the churned ice cream into an airtight container and freeze until fully firm.
- Serve once set. You can double the recipe for a 2-quart ice cream maker.
Notes
- This recipe has only six simple ingredients.
- Allows flavors to meld for the best texture.
- Can be doubled for larger servings.
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 398
- Sugar: 30g
- Sodium: 50mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg