Caramel Snickerdoodle Ice Cream
Caramel Snickerdoodle Ice Cream is the ultimate treat that combines creamy indulgence with nostalgic warmth.
With just 6 hours of chill time, this no-cook recipe is surprisingly simple yet feels like a decadent dessert.
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).
Nutrition
Calories: 368kcalCarbohydrates: 70gProtein: 7gFat: 8gSaturated Fat: 3gCholesterol: 4mgSodium: 256mgPotassium: 69mgFiber: 1gSugar: 56gVitamin A: 198IUVitamin C: 0.1mgCalcium: 209mgIron: 1mg
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