Indulge in a delightful journey of flavors with our Snickerdoodle Ice Cream extravaganza! This collection of irresistible recipes transforms the classic snickerdoodle cookie into a frozen sensation, offering a symphony of tastes and textures that will tantalize your taste buds. Explore the original Snickerdoodle Ice Cream, a harmonious blend of cinnamon, sugar, and creamy vanilla, capturing the essence of the beloved cookie in frozen form. For a touch of sophistication, try our Snickerdoodle Cheesecake Ice Cream, where a creamy cheesecake filling swirls amidst snickerdoodle-infused ice cream, creating a decadent treat. If you prefer a vegan delight, our Vegan Snickerdoodle Ice Cream is a dairy-free marvel, delivering the same delightful flavors without compromising on richness. And for a unique twist, our Snickerdoodle Apple Pie Ice Cream combines the comforting flavors of apple pie with the nostalgic charm of snickerdoodles, resulting in a symphony of autumnal flavors. Prepare to embark on a culinary adventure as you explore these exceptional recipes, each offering a distinct taste experience that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SNICKERDOODLE ICE CREAM SANDWICHES
The chewy texture of a snickerdoodle, coated in a crisp layer of cinnamon sugar is a perfect cookie for an ice cream sandwich. For this version, we bake a giant, sheet-pan sized snickerdoodle, cut it in half, fill it with scoops of ice cream, freeze and cut it into individual sandwiches.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
- Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
- Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
- Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar-side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar-side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
- Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.
SNICKERDOODLE ICE CREAM (FOR ICE CREAM MAKER)
I don't have an ice cream maker yet, but when I finally get one, this is a recipe I definitely want to try out. This is a 1-quart recipe, but it can be doubled for a 2-quart ice cream maker. Adapted from the Land O'Lakes website. Prep time may vary depending on the ice cream maker.
Provided by Muffin Goddess
Categories Frozen Desserts
Time 1h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
- Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 367.7, Fat 27.2, SaturatedFat 17, Cholesterol 98.3, Sodium 45.3, Carbohydrate 29.8, Fiber 0.1, Sugar 26.1, Protein 2.6
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE!)
Our no churn, homemade, Caramel Snickerdoodle Ice Cream is what summer dreams are made of. It's the perfect cinnamon flavored ice cream, swirled with caramel, and chunks of snickerdoodle cookies to make one creamy, cool dessert.
Categories Dessert
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a large bowl with a fitting airtight lid, gently fold the Cool Whip into the sweetened condensed milk to combine.
- In a small bowl, mix together cinnamon and sugar, then lightly fold the cinnamon sugar mixture and crushed cookies into the larger bowl. Fold in caramel sauce. Do not over mix.
- Cover the bowl and freeze for at least 6 hours, preferably overnight. Store in an airtight container in the freezer.
- To serve, drizzle with additional caramel sauce and additional crushed cookie crumbs (optional).
Nutrition Facts : Servingsize 1 serving, Calories 33 kcal
SNICKERDOODLE ICE CREAM SANDWICH MINIS
My husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat. Here's how we build this cool dessert. -Heather Pilon, Winslow, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, beat butter and 3/4 cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture. , In a small bowl, mix brown sugar, cinnamon and remaining sugar until blended. Shape rounded tablespoons of dough into 1-in. balls; roll in brown sugar mixture. Place 2 in. apart on ungreased baking sheets., Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely., Using a small scoop, place 2 tablespoons ice cream on bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining ingredients. Freeze sandwiches overnight.
Nutrition Facts : Calories 182 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 122mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- For the best results, use high-quality ingredients. Fresh cream and eggs will give your ice cream a richer flavor.
- Make sure your ice cream maker is properly chilled before churning. This will help the ice cream freeze more quickly and smoothly.
- Churn the ice cream according to the manufacturer's instructions. Over-churning can make the ice cream icy.
- Once the ice cream is churned, transfer it to a freezer-safe container and freeze for at least 4 hours before serving. This will allow the ice cream to firm up and develop its full flavor.
- If you don't have an ice cream maker, you can still make snickerdoodle ice cream. Simply freeze the snickerdoodle cookie dough in a single layer on a baking sheet. Once the cookie dough is frozen, break it into small pieces and pulse it in a food processor until it resembles coarse crumbs. Then, fold the cookie crumbs into a mixture of whipped cream and sweetened condensed milk. Freeze the mixture in a freezer-safe container for at least 4 hours before serving.
Conclusion:
Snickerdoodle ice cream is a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can enjoy this classic flavor in a whole new way. So next time you're looking for a sweet treat, give this snickerdoodle ice cream recipe a try. You won't be disappointed!
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