Homemade Caramel Snickerdoodle Ice Cream
Make this creamy caramel snickerdoodle ice cream packed with cinnamon sugar cookie chunks and swirls of sweet caramel.
Serving9 servings
Ingredients
- 8 ounces cool whip, 1 container, thawed
- 14 ounces fat free sweetened condensed milk, 1 can
- ¼ cup sugar
- 2 teaspoon cinnamon
- 1 cup snickerdoodle cookies, coarsely chopped
- 1 cup caramel ice cream topping, (reserve a little bit for topping)
Instructions
- 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).
Notes
Recipe makes 1.5 quarts.
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.
Recipe adapted from The Domestic Rebel.
Nutrition
Calories: 368 kcal · Carbohydrates: 70 g · Protein: 7 g · Fat: 8 g · Saturated Fat: 3 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Cholesterol: 4 mg · Sodium: 256 mg · Potassium: 69 mg · Fiber: 1 g · Sugar: 56 g · Vitamin A: 198 IU · Vitamin C: 0.1 mg · Calcium: 209 mg · Iron: 1 mg