Monday, August 11, 2025 · 82 Comments

Snickerdoodle Ice Cream

My snickerdoodle ice cream is cold, creamy, and packed with cinnamon-sugar flavor. the brown sugar and spices make it taste like the cookie grew up and got cooler.

Snickerdoodle Ice Cream Was Inevitable

My youngest son came into the world with a snickerdoodle fixation. There was a time when my kitchen turned into a test lab for anything snickerdoodle-adjacent… pies, muffins, bars, and eventually this ice cream. As any mom would, I took my role seriously as chief of snickerdoodle operations.

It wasn’t a leap to take the cinnamon-sugar comfort of a snickerdoodle and drop it into a cold, creamy base. Brown sugar gives this ice cream the kind of sweetness you expect from the cookie, while cinnamon and nutmeg nail the aroma. The best part is that it’s a no-cook, no-custard recipe. Just whisk, churn, freeze.

I like mine scooped into a sugar cone, but you don’t have to stop there. Pile this snickerdoodle ice cream next to apple pie, top a bowl of warm brownies, or go all in and sandwich it between two snickerdoodle cookies. It works for summer, the holidays, and anywhere a love for cinnamon shows up.

From Cookie Jar to Ice Cream Maker – Why You’ll Love It

Cold cinnamon-sugar fix – All the spice and sweetness of a snickerdoodle without turning on the oven.
Brown sugar richness – Brings the deep, unmistakable snickerdoodle flavor.
No-cook base – Whisk, churn, freeze. That’s it.
Works in every season – A cone by the pool or a scoop next to holiday pie.
Cookie-lover’s dream – Cinnamon, nutmeg, brown sugar… every bite delivers.

Ingredients for Snickerdoodle Ice Cream

Everything you need for a churn that tastes like a snickerdoodle cookie in frozen form.

Granulated sugar – Sweet and simple.
Brown sugar – Adds a hint of molasses flavor. Brown sugar brings that snickerdoodle depth. If you need it soft and fresh, here’s how to make brown sugar.
Cinnamon – The signature snickerdoodle spice.
Nutmeg – A tiny bit for extra warmth.
Heavy whipping cream – The rich base of the ice cream.
Half and half – Balances the cream for a smooth, scoopable texture.
Vanilla extract – Adds in that bakery-style flavor.

How to Make Snickerdoodle Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the base)
In a large bowl, stir together the granulated sugar, brown sugar, cinnamon, and nutmeg. Add the heavy whipping cream, half and half, and vanilla extract. I grab my hand mixer here because it blends everything into a smooth, even base in no time.
Step Two (churn it)
Pour the cold mixture into your ice cream maker and let it do its thing according to the manufacturer’s instructions. Mine was ready in about 20 minutes, but times can vary.
Step Three (freeze until scoopable)
Transfer the ice cream into a cold metal loaf pan (9 x 5 in / 23 x 13 cm). Cover it and freeze for 4 to 6 hours, or overnight, until it’s firm enough to scoop.

Tips for the Creamiest Ice Cream

If you’re going to make homemade ice cream, you might as well make it the kind you want to guard with your life in the freezer (at least that’s my theory).

Cold base, always. If your mixture isn’t fully chilled before churning, you’ll get ice crystals instead of smooth scoops.
Don’t skimp on fat. Heavy cream and half-and-half are what make this rich. Swapping for milk will taste a little like regret.
Cinnamon blends better early. Whisk the cinnamon and nutmeg into the sugar before adding cream so the spice flavor is even from the first bite.
Keep the churn steady. Follow your ice cream maker’s timing so the base freezes evenly. Over- or under-churning changes the texture.
Freeze before scooping. Even if it’s tempting, give the churned ice cream at least 4 hours in the freezer so it’s firm enough to hold shape.
Serving. If you’re looking for a way to put this ice cream to work, my snickerdoodle apple cobbler is the kind of dessert that was made for a scoop on top.

Storing Your Cinnamon Ice Cream

Good ice cream deserves better than being shoved in the back of the freezer without a plan.

Use a shallow, airtight container. Less air means fewer ice crystals and a creamier scoop later.
Press plastic wrap on the surface. This simple trick keeps the top from getting icy.
Eat within 2 weeks. Homemade ice cream doesn’t have stabilizers, so the flavor and texture peak fast.
Let it soften before scooping. A few minutes on the counter makes for smoother scoops and saves your wrists.

FAQs

Can I make this without an ice cream maker?
Yes, but the texture will change. Freeze the mixture in a shallow dish, stirring every 30 minutes until mostly firm. It won’t be as creamy as churned, but the flavor’s still there.
Does cinnamon really work in ice cream?
Absolutely. Cinnamon brings warmth that plays right against the cold creaminess, so you get spice in every bite without overpowering the sweetness.
Can I swap the half-and-half for milk?
Technically yes, but it won’t be as rich or scoopable. If you’re after the full, velvety texture, keep the cream-to-half-and-half ratio as written.
What kind of cinnamon should I use?
A good-quality ground cinnamon makes a difference here. If your jar is older than some of your kitchen appliances, it’s time for a fresh one.
Can I add mix-ins?
Go for it. Crumbled snickerdoodle cookies, cinnamon chips, or even a swirl of caramel all fit right in.

More of My Homemade Ice Cream Recipes

If small-batch ice cream with big flavor is your thing, here are a few to try next.

Pistachio Ice Cream – Smooth and nutty.
Chocolate Caramel Pretzel Ice Cream – Salty-sweet with crunch.
Maraschino Cherry Ice Cream – Sweet cherry nostalgia.
No-Churn Pineapple Ice Cream – Tropical and bright.
Cookie Dough Ice Cream – Packed with dough chunks.
Baseball Nut Ice Cream – Cashews and berry swirls.
Lemon Poppy Seed Ice Cream – Buttermilk and lemon curd.
Fresh Cherry Coconut Chocolate Chip Ice Cream – Juicy, chocolatey, coconut mix.

The Cold Scoop on Snickerdoodle Ice Cream

This ice cream’s been a regular in my freezer ever since I first made it. It’s cold, creamy, and loaded with the cinnamon-sugar flavor my youngest has loved forever. I always make sure there’s some in the freezer when he visits.

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Print Recipe

5 from 3 votes

Snickerdoodle Ice Cream

Cold, creamy snickerdoodle ice cream with brown sugar, cinnamon, and nutmeg for that classic cookie flavor. This no-cook recipe is ready to churn and freeze in minutes.

Prep Time30

Freezing4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: brown sugar ice cream, cinnamon ice cream, homemade ice cream without eggs, no-cook ice cream recipe, snickerdoodle ice cream

Servings:

Calories: 331kcal

Author: Cathy Pollak

Equipment

mixing bowls For combining ingredients.
ice cream maker For churning the base into creamy ice cream.
hand mixer Quickly blends the sugars, spices, and cream until smooth.
loaf pan 9x5 (23 x 13 cm) – Ideal for freezing and storing the finished ice cream.

Ingredients

½ cup (100 g) granulated sugar
½ cup (110 g) packed light brown sugar
½ tsp (1.3 g) ground cinnamon
⅛ tsp (0.3 g) ground nutmeg
2 cups (480 ml) heavy whipping cream
1½ cups (360 ml) half and half
1½ tsps (7.5 ml) vanilla extract

Instructions

In a large bowl, combine the granulated sugar, brown sugar, cinnamon, and nutmeg. Add the heavy whipping cream, half and half, and vanilla extract, then mix until smooth. I like to use a hand mixer for this step.
½ cup (100 g) granulated sugar, ½ cup (110 g) packed light brown sugar, ½ tsp (1.3 g) ground cinnamon, ⅛ tsp (0.3 g) ground nutmeg, 2 cups (480 ml) heavy whipping cream, 1½ cups (360 ml) half and half, 1½ tsps (7.5 ml) vanilla extract
Pour the cold mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Mine took about 20 minutes.
Scoop the ice cream into a cold metal loaf pan (9 x 5 in / 23 x 13 cm) and freeze for another 4 to 6 hours or overnight before serving.

Notes

Crumble in snickerdoodle cookies, cinnamon chips, or a caramel swirl for extra flavor.
Use fresh cinnamon and nutmeg for the best flavor.

For optimal outcomes when making this snickerdoodle ice cream, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Snickerdoodle Ice Cream

Amount Per Serving (115 g)

Calories 331 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 81mg27%

Sodium 43mg2%

Potassium 106mg3%

Carbohydrates 29g10%

Sugar 28g31%

Protein 2g4%

Vitamin A 894IU18%

Calcium 73mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Snickerdoodle Ice Cream? I’d love to hear how it turned out — leave a comment below and let me know.

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Comments

5 from 3 votes