No Churn Cinnamon Snickerdoodle Ice Cream

How a San Francisco Ice Cream Inspired This No-Churn Version

On a trip to San Francisco, I tried Bi-Rite Creamery’s ricanelas ice cream and fell hard. It’s cinnamon ice cream studded with snickerdoodle cookie pieces, and it was the best thing I ate all weekend. I told my husband we had to recreate it at home so I could enjoy it all summer. After some experimenting, we landed on this no churn cinnamon snickerdoodle ice cream. It’s creamy, spiced just right, and loaded with cookie bits. The best part? No ice cream maker required.

Why This No Churn Snickerdoodle Ice Cream Is a Summer Favorite

• No ice cream maker, just a mixer and a freezer. The sweetened condensed milk does all the work.
• The cinnamon flavor is warm and bold, balanced by chewy snickerdoodle pieces in every bite.
• You get a silky, scoopable texture that rivals any churned ice cream, with minimal effort.

Key Ingredients for This No Churn Cinnamon Ice Cream

• Sweetened condensed milk: This is the secret to no-churn ice cream. It provides sweetness and a creamy texture without needing an ice cream maker. Do not substitute evaporated milk, it has less sugar and won’t set properly.
• Heavy cream: Use cream with at least 36% milk fat. It whips into stiff peaks and gives the ice cream a rich, scoopable consistency. Chill it well before whipping.
• Ground cinnamon: Fresh, high-quality cinnamon makes a big difference. Ceylon or Vietnamese cinnamon are excellent choices for a warm, aromatic flavor.

What You Need to Make No Churn Snickerdoodle Ice Cream

• Stand mixer or hand mixer with whisk attachment (for whipping cream)
• Loaf pan (9×5-inch) or similar freezer-safe container
• Rubber spatula
• Medium mixing bowl
• Plastic wrap

Tips for Smooth and Creamy No Churn Snickerdoodle Ice Cream

Start with cold heavy cream straight from the fridge. It whips up faster and holds stiff peaks much better than cream that’s sat out. When you fold the whipped cream into the condensed milk mixture, be gentle. Stir just until no white streaks remain, overmixing deflates the air and makes the ice cream dense. For the creamiest result, let the ice cream freeze for a full 6 to 8 hours. Overnight is even better. The long freeze gives the mixture time to set without forming large ice crystals.

Ways to Customize Your No Churn Snickerdoodle Ice Cream

Swap the snickerdoodle cookies for gingersnaps, shortbread, or chocolate sandwich cookies, each brings a different personality. For extra crunch, fold in a handful of toasted pecans or walnuts along with the cookie pieces. If you want a stronger cinnamon note, increase the cinnamon to 1½ teaspoons. For a dairy-free version, use full-fat canned coconut cream and dairy-free cookies; the texture will be a tad less creamy but still delicious.

How to Serve Cinnamon Snickerdoodle Ice Cream

This ice cream is fantastic on its own, but a drizzle of warm caramel sauce and a pinch of flaky sea salt takes it over the top. For a crunchy sundae, top with extra crushed snickerdoodles and a dollop of whipped cream. It also pairs beautifully with a slice of apple pie or a warm chocolate brownie for a contrast of temperatures.

How to Store Leftover No Churn Snickerdoodle Ice Cream

Press a layer of plastic wrap directly onto the surface of the ice cream before covering the loaf pan with the lid or additional wrap. This prevents ice crystals from forming. Store in the freezer for up to 2 weeks. For longer storage, transfer the ice cream to an airtight container and use within a month. Let it sit at room temperature for about 5 minutes before scooping for the best texture.

FAQs About No Churn Snickerdoodle Ice Cream