Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¾ cup snickerdoodle cookies, crumbled
Instructions
- In a large mixing bowl, combine flour, sugar, baking powder, and ground cinnamon. Mix well. Add softened butter and blend until crumbly dough forms.
- Slowly incorporate heavy cream, sweetened condensed milk, and vanilla extract into the dough. Stir until smooth and creamy.
- Drop generous spoonfuls of the cookie dough onto a prepared baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until golden brown. Let cool.
- Crumble the cooled cookies into small pieces and fold them into the creamy ice cream mixture. Pour the mixture into an airtight container and freeze for at least 4 hours, or until firm.
Notes
- For serving, garnish with additional crushed cookies and a sprinkle of cinnamon.
- Store in an airtight container in the freezer to keep it fresh for up to 2 weeks.
- Mix in chocolate chips or nuts for added crunch if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 280 Kcal
- Sugar: 24g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg