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Homemade Caramel Snickerdoodle Ice Cream (without a machine) Recipe

Our no churn, homemade, Caramel Snickerdoodle Ice Cream is what summer dreams are made of. It's the perfect cinnamon flavored ice cream!
Prep Time6 hrs 5 mins
Total Time6 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: caramel snickerdoodles, easy homemade ice cream, homemade ice cream, snickerdoodles
Servings: 1.5 quarts
Calories: 2242kcal


  • Large Bowl
  • small bowl


  • 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.


Calories: 2242kcal | Carbohydrates: 436g | Protein: 42g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 57mg | Sodium: 1817mg | Potassium: 460mg | Fiber: 6g | Sugar: 243g | Vitamin A: 1189IU | Vitamin C: 1mg | Calcium: 1293mg | Iron: 5mg