4:58 a.m. 1st order of business: start churning ice cream. 🙂 Who’s with me?
Unless your coffee maker is out of commission, like mine is. Another darn good reason to start digging into the ice cream.
a.k.a. the hardest dish I’ve ever had to photograph.
This ice cream is delightfully good, but it’s definitely a soft serve ice cream straight out of the freezer. No worries about heating your ice cream scoop or breaking your wrist scooping it out of the container with this one! Oh no, this one joyfully glides right out! 🙂
Everyone loves joyful ice cream, right?
If you love Snickerdoodle Cookies, you will love this ice cream version of them. Full of cinnamon and sugar, it’s sweet and just like the cookie, only in ice cream form. This recipe doesn’t use eggs, so it keeps it soft-serve texture unlike many other ice creams you make (like this Candied Pecan Maple Ice Cream).
For an extra pop of sugar (because who doesn’t need a sugar high every now and then?), crumble up Snickerdoodle cookies and place them at the bottom of the bowl, or sprinkle them on top. You can also cut them like pie shapes and stick them out of the top! You have to admit, there’s something fun and scoopable about a soft serve ice cream – it begs to have adornments! 🙂
p.s. please know that this ice cream recipe will not hard-pack. So, if you’re into that, this probably isn’t the ice cream for you. But soft-serve lovers? Bon apetit!
Snickerdoodle Ice Cream
- 1/2 cup white sugar
- 1/2 cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 1 and 3/4 cup heavy whipping cream
- 3/4 cup whole milk
- 1 and 1/2 teaspoons vanilla
- Mix all ingredients in a medium sized bowl. Cover and refrigerate 2 hours or overnight.
- Pour into a 1-quart ice cream maker and mix according to manufacturer's directions.
Recipe modified from Land O’ Lakes @ Snickerdoodle Ice Cream.