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.
Ingredient Notes
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
- cinnamon
- sugar
- snickerdoodle cookie crumbs
- caramel topping.
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 in the freezer.
- To serve, drizzle with additional caramel sauce and additional crushed cookie crumbs (optional).
Storing and Other Tips
Store ice cream in an airtight container and store in the freezer up to 6 days.
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.
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).
Other Frozen Desserts
- Chocolate Peanut Butter Nice Cream Recipe
- Homemade Fried Ice Cream (without the frying)
- Butterfinger Ice Cream Bars
- Easy Ice Cream Cake
Homemade Caramel Snickerdoodle Ice Cream
Ingredients
- 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)
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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
-Milynn