Caramel Snickerdoodle Ice Cream is the ultimate treat that combines creamy indulgence with nostalgic warmth. Velvety ice cream swirled with ribbons of rich caramel and studded with cinnamon-sugar cookie crumbles creates a symphony of textures and flavors. Each spoonful delivers a perfect balance of sweet, buttery caramel and the cozy spice of snickerdoodles, making it impossible to resist.
With just 6 hours of chill time, this no-cook recipe is surprisingly simple yet feels like a decadent dessert. The smooth, cool base contrasts beautifully with the crunchy cookie bits, offering a delightful play of sensations. Whether you’re hosting a gathering or treating yourself, this ice cream is a crowd-pleaser that brings joy in every bite.
What You’ll Need
- 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; store-bought or homemade)
- 1 cup caramel ice cream topping (reserve a little for drizzling at the end)
How to Make It
- In a large bowl with an airtight lid, gently fold the Cool Whip into the sweetened condensed milk until fully combined. Be careful not to overmix to keep the mixture light and fluffy.
- In a small bowl, mix together the sugar and cinnamon. Lightly fold this mixture into the Cool Whip and condensed milk base.
- Add the coarsely chopped snickerdoodle cookies and caramel sauce (reserving a little caramel for topping). Gently fold everything together until evenly distributed. Avoid overmixing to maintain a chunky texture.
- Cover the bowl with the airtight lid and place it in the freezer. Freeze for at least 6 hours, or preferably overnight, until firm.
- When ready to serve, drizzle with the reserved caramel sauce and sprinkle with additional crushed cookie crumbs if desired. Enjoy immediately!
Topping Ideas to Elevate Your Ice Cream
Take your Caramel Snickerdoodle Ice Cream to the next level with creative toppings! Drizzle extra caramel sauce for a gooey finish, or sprinkle crushed snickerdoodle cookies for added crunch. For a warm twist, try a dollop of whipped cream or a handful of toasted pecans. Pro tip: A pinch of flaky sea salt balances the sweetness beautifully.
Perfect Pairings: Serving Suggestions
This ice cream shines on its own, but it’s even better when paired with warm desserts. Serve it alongside a slice of apple pie, a warm brownie, or even a cinnamon-spiced churro. For a fun twist, scoop it into a waffle cone and drizzle with extra caramel for a handheld treat.
Storage Tips for Maximum Freshness
Store your ice cream in an airtight container in the freezer to prevent ice crystals from forming. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping. Note: For best texture, enjoy within 1-2 weeks of freezing.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought caramel sauce and pre-crushed snickerdoodle cookies to speed up prep. You can also make the base mixture ahead of time and freeze it overnight. Bonus tip: Double the recipe and freeze half for a future dessert!
Recipe Variations to Try
Switch things up by using gingersnap cookies instead of snickerdoodles for a spiced twist. For a nutty flavor, fold in ½ cup of chopped toasted pecans or almonds. If you’re feeling adventurous, swap the caramel sauce for chocolate fudge or butterscotch for a completely new flavor profile.
Caramel Snickerdoodle Ice Cream
Ingredients
- 8 ounces cool whip 1 container, thawed
- 14 ounces fat free sweetened condensed milk 1 can
- 1/4 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).