Snickerdoodle Ice Cream

What is better than a snickerdoodle cookie? Snickerdoodle ice cream! I created this recipe for my snickerdoodle loving in-laws and they all ADORED it! My brother-in-law took one bite and proclaimed it his new favorite ice cream! So I am making it again for his upcoming birthday.

I was so excited to make this ice cream. Every time I create a recipe I am not 100% sure how it will turn out and when it turns out perfectly amazing like this recipe it makes me really happy!

This ice cream is simple to make. All you do is make a creamy, custard-like vanilla ice cream. I based it off of this recipe. Add cinnamon and chopped shortbread cookies and you have delicious snickerdoodle ice cream! I loved the crunch from the shortbread and warmth of flavor from the cinnamon. It's a perfect fall recipe! You will LOVE this!

After making the vanilla-base I mixed in cinnamon.

After the base cools completely (preferably overnight), you churn the ice cream. Right before it is ready, add in chopped shortbread cookies.

This ice cream tastes creamy, cinnamony- and certainly snickerdoodaly haha or however you say that!

One Year Ago: Oreo Madness
Two Years Ago: Chocolate Marble Bread with Ganache

Snickerdoodle Ice Cream
Ingredients:

1 cup whole milk

¾ cup sugar

2 cups heavy cream, divided

Pinch of salt

1 vanilla bean, split lengthwise (or 1 Tbsp. vanilla bean paste)

6 large egg yolks
1 1/2 tsp. cinnamon

1 tsp. vanilla extract
1 1/2 cups chopped shortbread cookies

Directions:

Warm the milk, sugar, 1 cup of the cream, and the salt in a medium saucepan.  Scrape the seeds from the vanilla bean into the warm milk and add the bean as well.  (If using vanilla bean paste, add the paste at this point.) Heat over medium-high, stirring occasionally, until the mixture is warmed through.  Cover, remove from the heat, and let steep at room temperature for 30 minutes.

Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens slightly and coats the spatula (about 170 ˚ -175 ˚ F). (This takes about 10 minutes.)  Pour the custard through the strainer and stir it into the cream.  Put the vanilla bean into the custard, add the vanilla extract and cinnamon, and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator.  When ready to churn, remove the vanilla bean and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. When the ice cream is almost done churning, add the chopped shortbread cookies. Remove from ice cream maker and store in an air tight container in the freezer. Freeze a few hours to firm up before serving. 

Enjoy!

*Adapted from The PerfectScoop (Vanilla Ice Cream French Style)


I hope you are enjoying snickerdoodle week! Be sure to check out my other snickerdoodle inspired recipe: Snickerdoodle Cookie Dough Bars.