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Snickerdoodle Ice Cream

This recipe is made in two steps. First, make a batch of Snickerdoodle cookies using your favorite recipe. Then make the ice cream as described below. When the ice cream is finished, fold in the broken snickerdoodles or, alternatively, sandwich a scoop of ice cream between two snickerdoodle cookies.
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Servings: 4 cups
Ingredients Instructions Notes

Ingredients
  

Snickerdoodle Cookies
  • 1 ½ to 1 ¾ cups Snickerdoodle cookies, chopped (add later)
Snickerdoodle Flavor
  • ½ tsp Ground cinnamon
  • 1/8 tsp Ground nutmeg
  • 3/8 cup Packed brown sugar (=75 g)
  • 1 tsp Vanilla extract
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs (Large eggs)
  • 3/8 cup White sugar (=72 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 , add later)

Instructions
 

Snickerdoodle Cookies
  1. Make a batch of Snickerdoodle cookies using your favorite recipe. If you don't have a favorite recipe, see our recipe in the notes below.
  2. Either chop the cookies to mix into the ice cream later, or save them to make ice cream sandwiches. Set aside.
Snickerdoodle Flavor
  1. Measure the Snickerdoodle Flavor ingredients
    1 cup Whole milk, 2 Whole pasteurized eggs
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream into blender. Add Snickerdoodle Flavor ingredients. Blend on High for 1 minute.
  2. Add whipping cream. Blend on Medium setting for 30 seconds.
  3. Freeze in ice cream machine.
Combine
  1. After ice cream is frozen, fold in chopped snickerdoodle cookies, or serve ice cream sandwiched between fresh baked snickerdoodles.
    1 ½ to 1 ¾ cups Snickerdoodle cookies, chopped

Notes

If you don't have a favorite snickerdoodle cookie recipe, here is one we like:
1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
sugar
cinnamon
 
Cream butter, shortening, and sugar. Add eggs. Sift together dry ingredients and add to the sugar mixture. Roll into balls; roll in the sugar and cinnamon mixture. Place on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove from baking sheets immediately and place on cooling racks.