Every summer, my family LOVES to make homemade ice cream. We love coming up with delicious flavors and concoctions . . . I have been wanting to buy an ice cream maker for a long time so that I could make ice cream with my family, but it’s just one of those things that I don’t know if I would use it enough to justify purchasing one. I came across a recipe for ice cream that you can make in about 5 minutes without a machine and decided to put it to the test. It was a huge success! I had leftover Snickerdoodle cookies and a jar of caramel just waiting to be used, so that is what I added to my ice cream, but you could come up with whatever flavor you are craving (I am thinking that fresh fruit or Reese’s peanut butter cups would be awesome in this!).
Save RecipeIngredients
- 1 tub (8 oz) Cool Whip, thawed (lite or fat free work fine)
- 1 (14 oz) can fat free sweetened condensed milk
- About 1/4 cup cinnamon sugar mixture (depending on how spicy you want it- I used 1/4 cup sugar and 2 teaspoons of cinnamon mixed together)
- 1 cup snickerdoodle cookies, coarsely crushed
- 1 jar caramel ice cream topping
Instructions
- In a large bowl with a fitting airtight lid, gently fold the Cool Whip Free into the sweetened condensed milk to combine.
- Sprinkle in the cinnamon sugar and the crushed cookies, just lightly folding it in. Add caramel sauce (I used about 1/2 of the jar- use as much or as little as you want). Do not overmix.
- Cover the bowl and freeze for up to 6 hours, preferably overnight. Store airtight in the freezer.
- To serve, drizzle with additional caramel sauce and crushed cookie crumbs . . . or just eat it straight out the container with a spoon. 🙂
Recipe adapted from The Domestic Rebel
-Milynn
Love and Whimsy