Snickerdoodle Cheesecake Ice Cream

If you’re a fan of cinnamon and sugar with a delightful cookie crunch and you also happen to adore cheesecake, then you’re going to love this Snickerdoodle Cheesecake Ice Cream. This simple {no machine/ no churn} ice cream recipe is absolutely what the doctor ordered.

Snickerdoodle Cheesecake Ice Cream

Those tiny bits of cinnamon sugar crunch in the ice cream are my husband’s brilliant idea.

The first try on this ice cream was delicious, but all I did was toss in a handful of Cinnamon Toast Crunch, which resulted in a chewy, less than desirable texture. My husband suggested coating the cereal in chocolate to preserve the crunch and it worked like a charm!

Snickerdoodle Cheesecake Ice Cream

The base of the ice cream is a simple cream cheese and cool whip blended with sweetened condensed milk. I took the idea from my no churn Chocolate Cherry Cheesecake Ice Cream and gave it a sweet cinnamon twist. It’s the perfect dessert to transition yourself from Summer to Fall, don’t you think?

Snickerdoodle Cheesecake Ice Cream

I also really wanted to show off my cute nails… 

But seriously – the ice cream! Make it, you’ll love it!

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Snickerdoodle Cheesecake Ice Cream

Snickerdoodle Cheesecake Ice Cream

Ingredients

  • 4oz white chocolate candy melts
  • 2 cups Cinnamon Toast Crunch cereal
  • 8oz cream cheese, softened
  • 8oz Cool Whip, thawed
  • 1 (14oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Instructions

  1. Melt the white chocolate candy melts in a microwave according to package instructions, then toss in the cereal and coat evenly. Spread out onto a wax paper lined baking sheet to cool. (I spread each cereal piece out individually so they aren't large chunks)
  2. Meanwhile, in the bowl of your stand mixer (or using a hand mixer) beat the cream cheese at medium speed until light and fluffy. Add the thawed cool whip, sweetened condensed milk, vanilla and cinnamon. Beat until thoroughly mixed and smooth. Gently fold in the candy coated cereal pieces and then place the mixture in a freezable container (I like to use a bread loaf pan).
  3. Place in freezer for at least 4 hours or until desired texture is reached. Enjoy!
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Comments

  1. Great minds think alike! I just made Snickerdoodles! But, mine didn’t have cheesecake, which means yours are 8 million times better because who doesn’t love cheesecake? Oh, and the nails? Divine!

  2. Girl this ice cream looks to die for!

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