No Churn Cinnamon Snickerdoodle Ice Cream

No Churn Cinnamon Snickerdoodle Ice Cream-creamy cinnamon ice cream with snickerdoodle cookie pieces. This easy ice cream recipe is my all-time favorite! You won’t believe it is made without an ice cream maker! 

No Churn Cinnamon Snickerdoodle Ice Cream Recipe

When we went to San Francisco, I fell in love with Bi-Rite Creamery’s ricanelas ice cream. It is seriously the BEST! You may be wondering what in the world is ricanelas. I had to ask when I saw it on the menu and I am so glad I did because it is cinnamon ice cream with snickerdoodle cookie pieces. Dreamy, right? You better believe I got a scoop! My only regret is that I didn’t get a triple scoop! It was SO good! I told Josh we HAD to recreate this ice cream at home so I could eat it all summer long.

Well, I didn’t stop thinking about the ice cream after our trip. My brain tends to think about desserts a lot:) So, we got to work and recreated Bi-Rite’s ricanelas ice cream. I am not sure how they make it, but we came up with a No Churn Cinnamon Snickerdoodle Ice Cream recipe that is pure perfection. On a scale from 1-10, it is a 5,879! Yep, it is off the charts good! And the best part? It is SO easy! You don’t even need an ice cream maker to make this ice cream!

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No Churn Cinnamon Snickerdoodle Ice Cream Recipe

If you haven’t tried no churn ice cream yet, you NEED to. It is beyond easy and the ice cream is super creamy. I was skeptical when we first tried it, but it is the real deal. I am currently obsessed. I love our ice cream maker, but sometimes it is nice to take the easy route, especially when the results are amazing!

No Churn Cinnamon Snickerdoodle Ice Cream Recipe

To make no churn ice cream, you need sweetened condensed milk and heavy cream. Whip the cream to form stiff peaks and fold the whipped cream into the sweetened condensed milk. So easy and the flavor options are endless. I added cinnamon, vanilla, and snickerdoodle cookie pieces to recreate my favorite ice cream flavor.

I used my favorite snickerdoodle cookie recipe, but didn’t dip them in white chocolate. Make sure the cookies are cooled completely before adding them to the ice cream.

No Churn Cinnamon Snickerdoodle Ice Cream Recipe

Pour the ice cream into a loaf pan or container. I added a few extra cookie pieces to the top and a sprinkle of cinnamon sugar. I wanted the ice cream to be pretty! 🙂 Freeze until solid, about 6 hours and then scoop away!

I was nervous our ice cream creation wouldn’t taste as good as Bi-Rite’s, but guess what? It is just as good…maybe even better! After every bite, I kept telling Josh that it really does taste like it! I couldn’t believe it! I think he got sick of me saying how good it was over and over, but I was beyond pleased with our ice cream results!

This No Churn Cinnamon Snickerdoodle Ice Cream is perfection. Our freezer is going to be stocked with this ice cream for the rest of the summer. I will probably have to make it a million times because I know I will be eating it every day. I don’t mind though, it’s easy to make and eating ice cream every day in the summer is kind of a given. Plus, July is National Ice Cream Month so I have to celebrate daily:)

Give our No Churn Cinnamon Snickerdoodle Ice Cream a try! It is my favorite and I think you will like it too!

No Churn Cinnamon Snickerdoodle Ice Cream Recipe

No Churn Cinnamon Snickerdoodle Ice Cream

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Creamy cinnamon ice cream with snickerdoodle cookie pieces. This easy no churn ice cream is the BEST! I can never stop at one scoop!

Yield: 1 1/2 quarts

Prep Time: 15 minutes

Total Time: 6 hours 15 minutes (includes chill time)

Ingredients:

  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 cups cold heavy cream
  • 1 1/2 cups chopped snickerdoodle cookies, divided (about 10 cookies)
  • Cinnamon and sugar mixture, optional

Directions:

  1. In a medium bowl, stir together sweetened condensed milk, vanilla extract, and cinnamon. Set aside.
  2. In the bowl of a stand mixer, using the whisk attachment, beat cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold whipped cream into the sweetened condensed milk mixture. Stir in 1 1/4 cups of the snickerdoodle cookie pieces.
  3. Pour ice cream mixture into a loaf pan or container. Smooth with a spatula and sprinkle remaining cookie pieces over the top. If desired, sprinkle a little cinnamon sugar over the top too. Cover with plastic wrap and freeze until firm, about 6 hours.
  4. When ready to serve, remove from freezer and scoop away!

Note-I used my favorite snickerdoodle cookie recipe, but didn’t dip them in white chocolate.

Adapted from Martha Stewart

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Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen! 

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