Snickerdoodle Ice Cream

One of the perks of living in the South is Blue Bell ice cream. When we first moved here, I kept seeing it in the store and kept thinking, “Who do they think they are to be asking upwards of $7 for a 1/2 gallon of ice cream?!” Granted, you can almost always find it on sale somewhere, but still. It costs a pretty penny. And then I tried it and yeah, they can pretty much charge whatever they want because it’s the best ice cream ever. Cookies and cream. Pineapples and vanilla. Banana pudding. And the Candy Jar ice cream? Um, yeah, this blog is family-friendly, so I’ll just tell you that as I was just browsing their site and saw that Candy Jar is one of the flavors this month, I clapped my hands like a tricky monkey and my husband was slightly ashamed to be in the same room with me.

A few months ago, one of the flavors I tried was Snickerdoodle. Cookies. Cinnamon ice cream. Girl living 1723 miles away from home at Christmas. It was all I could do not to eat the whole thing in one sitting.

While some of their flavors stick around all year, others only pop up every once in awhile. Since I had never seen Snickerdoodle before and haven’t seen it since and don’t know when I’ll see it again, I resorted to making my own snickerdoodle ice cream. And I’ll tell you what–I think it might be just as good. And cheaper (probably…I didn’t actually price it out…) than $7 for a 1/2 gallon.

Really, it couldn’t be easier.  I used Sara’s legendary sugar cookie recipe, rolling them a little thick and leaving them on the soft side so they’ll freeze up nicely and won’t break your teeth. If you’re short on time, I would recommend getting those little, softish shortbread cookies in the cookie aisle. Keebler, maybe? You could also use actual snickerdoodles, but I’m afraid they might not stand up to being churned in ice cream. And…now…don’t shoot me, but I don’t actually love snickerdoodles. I love the IDEA of snickerdoodles, hence the delicious, delicious ice cream, but I have NEVER had a snickerdoodle that doesn’t have a metallic aftertaste. I think it’s the cream of tartar. So maybe I’m the wrong gal to ask about putting snickerdoodles in your ice cream.

Anyway, apparently I’m feeling quite chatty, so I’ll shut up and get on with the recipe.

Snickerdoodle Ice Cream
Recipe by Our Best Bites

1 1/2 c. 2% milk
1 c. sugar
2 egg yolks
1 c. heavy cream
1 tsp. vanilla
2 tsp. cinnamon
About 1 1/2-2 c. chopped high-quality sugar cookies, snickerdoodles, or shortbread cookies

Combine milk and sugar in a medium saucepan. Heat over medium until bubbles form around the edges. Remove from heat.

In a small mixing bowl (or really big cereal bowl), whisk egg yolks thoroughly. Very slowly, add 1/2 of the hot milk mixture, whisking the yolks constantly. Return pan with remaining milk mixture to stove top and then whisk the egg and milk mixture back into the saucepan, whisking constantly. You need to be careful here to not get the eggs too hot too fast, or else they’ll curdle. So just relax and take it slow.

Add whipping cream. Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees. It will start to thicken quickly; remove from heat when your finger leaves a track on a spoon coated in the custard mixture.


Whisk in cinnamon and vanilla. Place the custard in an airtight container and chill in the refrigerator several hours.

When ready to make ice cream, pour chilled mixture into ice cream maker and freeze according to the manufacturer’s instructions. When the ice cream is almost done (like maybe the machine’s struggling a little…it looks like really firm soft-serve…), add chopped cookies.

Remove from ice cream freezer and place in another air-tight container and freeze a couple of hours at least to firm up.

Scoop up and enjoy!

 

52 comments

  1. I've never actually had a snickerdoodle cookie but snickerdoodle blondies are a whole different story. They are fabulous and not metallic tasting at all. Don't know that they would work for ice cream but wanted to let you know as I think you're missing out. I've tried Peabody's & Dozen Flours, both good but I liked Dozen's better.

    Now on to the good stuff, ICE CREAM! Thanks for sharing the recipe!!! I had no idea Blue Bell made "flavor of the months" might be because I can't get past homemade vanilla but I'm gonna keep my eye open.
    ~ingrid

  2. Mmmmm I LOVE snickerdooles and I love ice cream. This is a winner already- I can tell!

    I personally love snickerdoodles, even the taste of the cream of tartar! Sara I think the recipe in our family cookbook is probably the best I have ever tasted.

  3. I’ve been dreaming about this ever since you told me about it a few days ago. It looks just as good as it sounds! I can’t wait to try it.

    By the way, I know what you mean about the metallic taste of snickerdoodles. I hardly ever make them; I’m thinking we need to put our heads together and come up with the perfect recipe!

  4. Kara, we must share a brain because I thought the EXACT same thing about both the pie and the ice cream sandwiches! Next time…if it lasts that long!

  5. Yum! I love cinnamon ice cream and can’t find it here in Oregon. I know I will definitely love Snickerdoodle ice cream too!! We don’t get Blue Bell here so I will definitely be making my own!! Need to get that ice cream maker out!!

  6. This sounds just fabulous! It would be great with apple pie, or sandwiched between two snickerdoodles. OK, I’ll stop, I’m starting to drool.

  7. hi kate! this looks so good! you are so good at this. i wouldn’t know where to start in reinventing a recipe. and the time you take to do it all! amazing! make some for us when you come home!

    love

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