Snickerdoodle Ice Cream

Although my Kitchen Aid ice cream maker attachment is all mine, I’ve mainly used it to make chocolate-based ice creams because the boyfriend likes chocolate.

Call me insane. Call me nuts. Call me whatever you want, but here’s the truth: I’m not a fan of chocolate.

Shocking, I know.

Unless there’s marshmallow, caramel, peanut butter, or fruit involved, I won’t eat chocolate. The boy (and most of society) is pretty much the opposite.

Well, I wanted to make my own batch of ice cream. Just for me. Nyah-nyah-nyah-nyah-poo-poo!

Snickerdoodle Ice Cream
Loosely based off of this recipe.
Makes about one quart.

  • 1 can sweetened condensed milk (don’t use low-fat or fat-free unless you want icey ice cream!)
  • 2 cups cream
  • 1 tbsp + 1 tsp cinnamon (I used Saigon Cinnamon, my favorite!)
  • 1 tsp vanilla extract (pure is best!)
  • 1/2 cup caramel sauce (I used home-made; see recipe at the end)

Make sure your ice cream maker bowl is thoroughly frozen. (I keep mine in the freezer at all times!)

In a medium bowl, whisk together all ingredients except caramel sauce. Follow directions on your ice cream maker. After about 20 minutes of churning, put enough ice cream in a freezer-safe bowl to cover the bottom. Drizzle some of the caramel sauce on top. Continue to layer like this, ending with ice cream on top. Cover and freeze for at least 2 hours so you can scoop it.

Ridiculously Easy Vegan Caramel Sauce
Makes about 1-1/4 cup.
Inspired by this recipe.

  • 3/4 cup non-dairy milk (I used almond)
  • 3/4 cup sugar of choice (I used organic granulated)
  • 1/3 cup liquid sugar (I used maple syrup)
  • 1 tbsp corn starch (or arrowroot, if you have it)
  • 1 tbsp water
  • 2 tbsp vegan butter (I used Soy-Free Earth Balance)
  • 1 tbsp vanilla extract (pure is best!)

Whisk the milk, sugar, liquid sugar in a medium saucepan over medium heat until combined. Continue whisking over medium heat for about 3 minutes. In a separate bowl or cup, whisk the water and corn starch until no lumps remain. Add to the saucepan and whisk until combined.

Continue to cook the mixture until it thickens and is golden. Remove from heat and add the remaining ingredients, whisking until completely combined.

If you add this to ice cream, like the recipe above, let it cool completely first! If you want to use it as a topping, microwave in 10-second intervals for it to be more pour-able.

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