This Homemade Caramel Snickerdoodle Ice Cream recipe comes together in just a few minutes, and you don’t even need an ice cream machine.
With an easy base of cool whip and sweetened condensed milk, we added cinnamon and sugar to make the perfect snickerdoodle-flavored ice cream. We took it to the next level with crumbled snickerdoodle cookies and caramel.
You only need 6 Ingredients to make this Caramel Snickerdoodle Ice Cream
Not only is this ice cream no-machine-required, you only need six simple ingredients.
- Cool whip (you can use lite or fat free if you want)
- sweetened condensed milk
- snickerdoodle cookie crumbs
- caramel topping.
No Churn Ice Cream
We love our ice cream maker, but sometimes a good old-fashioned no-churn ice cream is just what’s needed.
It doesn’t cost anything extra, there’s nothing to plug in. There are no eggs in this recipe to help it set up, either.
You can crumble any type of snickerdoodle cookie into your ice cream – store bought or homemade.
If you need a good snickerdoodle recipe, we’d recommend our Disneyland Copycat, our Mom’s Traditional Snickerdoodles, or even our Snickerdoodle Blondies.
How to make Homemade Caramel Snickerdoodle Ice Cream:
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 (this is the container I used) in the freezer.
We love this ice cream served plain, but it also tastes delicious in a waffle cone, or used as the center of an ice cream cookie sandwich (with snickerdoodles as the cookies, of course).
Homemade Caramel Snickerdoodle Ice Cream (without a machine) Recipe
- 8 ounces cool whip 1 container, thawed
- 14 ounces fat free sweetened condensed milk 1 can
- ¼ cup sugar
- 2 teaspoons cinnamon
- 1 cup snickerdoodle cookies coarsely chopped
- 1 cup caramel ice cream topping (reserve a little bit for topping)
- 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).
- This ice cream tastes absolutely amazing, but it doesn’t last as long as other ice creams in the freezer. We recommend eating this one within about a week of making it.
- Large Bowl
- small bowl
Recipe adapted from The Domestic Rebel
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