This Snickerdoodle Ice Cream starts with a smooth, cinnamon-spiced custard base and is packed with soft cookie chunks for the perfect mix of creamy and chewy. The rich base is perfectly spiced, and those buttery snickerdoodle bites bring texture and nostalgia to every scoop. It’s easy to make, full of flavor, and always a hit! For the mix-ins, you can use my long-time reader favorite sugar cookie recipe, or buy some high quality shortbread cookies from the store.
Ingredients & Equipment Needed
- 2% milk
- sugar
- egg yolks
- heavy cream
- vanilla
- cinnamon
- high-quality sugar cookies, snickerdoodles, or shortbread cookies – you can make this sugar cookie recipe, store-bought shortbread cookies, or even snickerdoodles! However, true snickerdoodles may be too soft to churn in well to this ice cream and may leave a metallic aftertaste due to the cream of tartar, which is why we recommend using sugar cookies and adding the classic snickerdoodle spice flavor through the creamy custard base instead. If you decide to use our homemade sugar cookie recipe, we recommend rolling them a little thick and leaving them on the soft side, so they’ll freeze up nicely and won’t be too hard within the ice cream.
- ice cream maker
How to Make Snickerdoodle Ice Cream
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Heat milk and sugar in a saucepan until bubbles form; remove from heat.
- Whisk egg yolks in a bowl, slowly add half the hot milk while whisking constantly.
- Return all to saucepan and cook gently, whisking, until thickened and 160°F.
- Stir in cream, cinnamon, and vanilla. Chill mixture in the fridge for several hours.
- Pour chilled custard into ice cream maker and churn.
- When nearly done, add chopped cookies.
- Transfer to a container and freeze until firm.
Storage & Other Tips
- Chill the base thoroughly before churning. Make sure your custard is fully cooled before churning. A well-chilled base helps the ice cream freeze faster and stay smoother.
- Use airtight, freezer-safe containers. Transfer your ice cream into containers designed for the freezer. Better yet, press a piece of plastic wrap directly onto the surface before sealing the lid to prevent ice crystals, and maintain creaminess.
- Store in the coldest part of your freezer. Keep your ice cream away from the door, ideally in the back. This is where temperatures are the most stable, so they can avoid fluctuations that cause the icy texture.
- Enjoy within 2 – 4 weeks to maintain peak quality. Homemade ice cream lacks preservatives, so its texture and flavor start to weaken after a few weeks even when stored well.
Frequently Asked Questions
Use an airtight, shallow freezer-safe container and press plastic wrap directly onto the surface before sealing the lid. This minimizes air exposure and keeps your ice cream creamy.
This is a result of a base that’s not chilled quite enough. The base needs to be chilled thoroughly before churning, so it freezes smoothly. It’s also important to stop churning just before it’s fully firm and let it finish setting in the freezer to avoid an overly dense texture.
Add the chopped cookies in the final minutes of churning, or gently fold them in just before transferring to the freezer. This prevents chunks from clumping or sinking.
Set the ice cream out for about 3 – 5 minutes before scooping to soften it slightly.
For best flavor and texture, enjoy it within 2 – 4 weeks. Store in the coldest part of your freezer, not the door, so it maintains a rich texture and prevents freezer burn.
Snickerdoodle Ice Cream
Equipment
Ingredients
- 1 ½ cup milk 2%
- 1 cup sugar
- 2 egg yolks
- 1 cup heavy cream
- 1 teaspoon vanilla
- 2 teaspoon cinnamon
- 1 ½ – 2 cups high-quality sugar cookies, chopped you can make your own, use snickerdoodles (just be aware they may be too soft to churn in well), or shortbread cookies
Instructions
- Combine milk and sugar in a medium saucepan. Heat over medium until bubbles form around the edges. Remove from heat.
- In a small mixing bowl (or really big cereal bowl), whisk egg yolks thoroughly. Very slowly, add ½ of the hot milk mixture, whisking the yolks constantly. Return pan with remaining milk mixture to stove top and then whisk the egg and milk mixture back into the saucepan, whisking constantly. You need to be careful here to not get the eggs too hot too fast, or else they’ll curdle. So just relax and take it slow.
- Add whipping cream. Over medium-low heat and stirring constantly, continue heating the custard mixture to 160℉. It will start to thicken quickly; remove from heat when your finger leaves a track on a spoon coated in the custard mixture.
- Whisk in cinnamon and vanilla.
- Place the custard in an airtight container and chill in the refrigerator several hours.
- When ready to make ice cream, pour chilled mixture into ice cream maker and freeze according to the manufacturer’s instructions. When the ice cream is almost done (like maybe the machine’s struggling a little…it looks like really firm soft-serve…), add chopped cookies.
- Remove from ice cream freezer and place in another air-tight container and freeze a couple of hours at least to firm up.
Questions & Reviews
How much ice cream does this make?
Will this work with half and half and 1% milk, do you think?