Snickerdoodle Ice Cream

Snickerdoodle Ice Cream


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Now you don't have to choose between cookies and ice cream for dessert.

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Time needed

1 days preparation + 1 hour cooking

Serving Size / Yield

1 serving


  • 8 Snickerdoodle cookies broken into small pieces
  • 1 1/4 C. whole milk
  • pinch of salt
  • 3/4 C.sugar
  • 1 vanilla bean
  • 2 C. heavy cream
  • 4 egg yolks
  • 1 tsp. vanilla extract
  • 1/3 C. caramel sauce

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  1. Place milk, salt, and sugar in a medium saucepan over medium low heat.

  2. Cut the vanilla bean down the center lengthwise and scrape seed into the milk mixture. Bring to a simmer.

  3. Remove from heat and cover with lid.

  4. Beat egg yolks in a bowl. Pour 1/4 cup of the heated milk mixture into the yolks while whisking.

  5. Remove the vanilla bean.

  6. Pour yolk mixture back into the pan with the remaining milk and return to medium low heat.

  7. Stir until custard begins to simmer and reaches 175 degrees.

  8. In the meantime, arrange a bowl in a larger bowl filled with ice.

  9. Place cream in smaller bowl and place a strainer over it.

  10. When custard coats the whisk or back of a spoon, strain it into the cream.

  11. Whisk together to cool in the ice bath.  Place in refrigerator to cool completely overnight.

  12. Stir in vanilla extract and process in ice cream machine according to directions.

  13. At soft serve stage, remove from machine and place 1/3 of ice cream in container.

  14. Layer with half of the caramel sauce and half of the cookie pieces.

  15. Repeat layers with the last third of ice cream.

  16. Place in freezer in an airtight container to harden for a few hours or overnight.

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