No Churn Cinnamon Snickerdoodle Ice Cream


No Churn Cinnamon Snickerdoodle Ice Cream

Yield: 1 1/2 quarts

Prep Time: 15 minutes

Total Time: 6 hours 15 minutes (includes chill time)

Creamy cinnamon ice cream with snickerdoodle cookie pieces. This easy no churn ice cream is the BEST! I can never stop at one scoop!


1 can (14 ounces) sweetened condensed milk
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 cups cold heavy cream
1 1/2 cups chopped snickerdoodle cookies, divided (about 10 cookies)
Cinnamon and sugar mixture, optional


1. In a medium bowl, stir together sweetened condensed milk, vanilla extract, and cinnamon. Set aside.

2. In the bowl of a stand mixer, using the whisk attachment, beat cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold whipped cream into the sweetened condensed milk mixture. Stir in 1 1/4 cups of the snickerdoodle cookie pieces.

3. Pour ice cream mixture into a loaf pan or container. Smooth with a spatula and sprinkle remaining cookie pieces over the top. If desired, sprinkle a little cinnamon sugar over the top too. Cover with plastic wrap and freeze until firm, about 6 hours.

4. When ready to serve, remove from freezer and scoop away!

Note-I used my favorite snickerdoodle cookie recipe, but didn’t dip them in white chocolate.

Adapted from Martha Stewart