This No-Churn Salted Caramel Snickerdoodle Ice Cream is the perfect combo of rich custard, chewy spiced snickerdoodles, and a salted caramel swirl. Homemade caramel is surprisingly easy to make adds the perfect touch. I add in my homemade snickerdoodle cookies but you can use store-bought cookies as well. A unique ice cream flavor and combo, perfect for any ice cream lover!
If you like the taste and texture of homemade ice cream but dont have an ice cream maker this recipe is for you! Get custard like consistency with about 10 minutes or prep and a few hours in the freezer, no bulky equipment. This makes amazing malts or shakes and can elevate any ice cream sundae!
You might also like my Oreo ice cream or this Bailey’s Irish cream ice cream! Find all of my frozen dessert recipes here for more inspiration!
Why This Recipe Is Special
- Simple: no ice cream maker needed here, easily make any variety of no-churn ice cream. If you do not have an electric mixer, you can whip the cream by hand it will just take a little longer.
- Customizable: use different variations of cookies or fold in additional toppings like chocolate or sprinkles.
- Great for Shakes: leftover ice cream is great on it’s own or blend into malts and shakes at home!
- No cook recipe: Unlike some ice cream and custard recipes we don’t have to temper cream or eggs for this no-churn version.
- Salted caramel: the sweet-salty caramel cuts through the rich, creaminess of the ice cream — I like to swirl in caramel and add extra on top.
- Unexpected flavor combo: common ingredients are combined into a not so common ice cream flavor!
What is No-Churn Ice Cream
No-churn ice cream is made without an ice cream maker or special equipment. A simple process that skips the need for churning while the mixture freezes. Instead of churning this ice cream relies on whipped cream to create the rich base and sweetened condensed milk for the perfect sweetness! The mixture is poured into a container, then frozen for several hours until it reaches a soft serve consistency.
Additional Mix-In Ideas:
- Chopped nuts
- Sprinkles
- Chopped chocolate candy
- Chocolate chips
- Extracts for flavoring
Key Ingredients
- Snickerdoodle cookies: use homemade or store-bought cookies. These can be soft and chewy or more crispy, I use my hands to crumble into different sizes.
- Sweetened condensed milk: one can of this adds the necessary sweetness, find in the baking section of your grocery store.
- Heavy cream: make sure you use heavy whipping cream and not half and half or milk, we need this to form the fluffy peaks.
- Sugar: granulated sugar is the best option for this caramel, it dissolves perfectly and turns a nice amber color.
- Vanilla: this adds a touch of extra flavor to the caramel, it could also be mixed into the ice cream base.
- Butter: salted or unsalted butter works. It helps if your butter is room temperature.
- Salt: a pinch of kosher salt or flaky sea salt created the salted caramel flavor!
How To Make The No-Churn Ice Cream
Let’s talk a little about how to make the No-Churn Salted Caramel Snickerdoodle Ice Cream (The printable instructions are in the recipe card below.)
Quick overview:
- Crush snickerdoodles. Whip heavy cream.
- Make caramel sauce, cool.
- Fold in sweetened condensed milk.
- Mix in cookies and caramel, transfer to a container, freeze.
For the Caramel:
- In a small saucepan, heat water and sugar over high heat. Stirring frequently until the sugar has dissolved. Once the sugar starts to bubble, stop stirring. Allow to cook over medium-high heat until you get a dark amber color. 8-10 minutes.
- Once amber, turn off the heat. Add in the butter and stir to combine. Remove from the heat and pour in the heavy whipping cream, stirring frequently as the caramel will bubble. Mix in the salt and vanilla extract. Set aside to cool slightly.
For the Ice Cream:
- In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes. Fold in sweetened condensed milk.
- Fold in crumbled snickerdoodle cookies, set some aside to sprinkle on top if desired and swirl in the salted caramel. Pour the ice cream mixture into a metal loaf pan or glass container. Cover, and freeze 4-6 hours until hardened.
*I like to layer the ice cream mixture with the cookie crumbles and caramel sauce (shown below)!
- Scoop and enjoy. Leftover ice cream will keep covered in the freezer for up to 2 months. Extra caramel sauce can be drizzled over the ice cream of store in the fridge for up to a week, reheat when needed.
Recipe Notes
- Use store-bought snickerdoodles or homemade, here is my easy recipe for homemade snickerdoodle cookies! Cookies can be soft and chewy or more crisp and crunchy.
- Use all of the caramel or keep some extra to drizzle on the ice cream when serving!
More Frozen Treats
Looking for a refreshing summer dessert kids and adults will love, try these fun ideas!
Tools I Recommend
- Electric Hand Mixer – This is the hand mixer I use to whip the heavy cream.
- Metal Pan – I use this for freezing the ice cream, it’s gets super cold and helps the process go quicker.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
Recipe FAQs
Traditional churned ice cream has air whipped into it giving it an airy texture. Since this no-churn ice cream is not made the same way, we incorporate air by whipping the heavy cream.
Sweetened condensed milk adds the perfect sweetness to this three ingredient ice cream, it is also thicker than milk giving a rich, thick texture.
Cover tightly and store in the freezer for up to 2 months. If your container has an airtight lid that is best or cover with plastic wrap and aluminum foil. As expected, don’t store in the fridge.
Yes! Use your favorite jarred salted caramel, just make sure it’s a pourable consistency so it can be swirled into the base.
No! This no-churn ice cream is always soft and creamy, ready to scoop.
Recipe Tip
Whip the heavy cream to stiff peaks (not soft) so we get the desired light and fluffy texture! This will take 5-8 minutes with an electric hand mixer or stand mixer. You can do this by hand but it will take a bit longer.
No-Churn Salted Caramel Snickerdoodle Ice Cream
Equipment
Ingredients
For the Caramel
- 1/2 cup Granulated sugar
- 2 tbsp Water
- 3 tbsp Salted butter
- 1/4 cup Heavy cream
- 1/2 tsp Kosher salt
- 1 tsp Vanilla extract
For the Ice Cream
- 14 oz. can Sweetened condensed milk
- 2 cups Heavy whipping cream
- 2 cups Crumbled snickerdoodle cookies, about 3-4 cookies, homemade or store-bought
Instructions
For the Caramel
- In a small saucepan, heat water and sugar over high heat. Stirring frequently until the sugar has dissolved. Once the sugar starts to bubble, stop stirring. Allow to cook over medium-high heat until you get a dark amber color. 8-10 minutes.1/2 cup Granulated sugar , 2 tbsp Water
- Once amber, turn off the heat. Add in the butter and stir to combine. Remove from the heat and pour in the heavy whipping cream, stirring frequently as the caramel will bubble. Mix in the salt and vanilla extract. Set aside to cool slightly.3 tbsp Salted butter , 1/4 cup Heavy cream , 1/2 tsp Kosher salt, 1 tsp Vanilla extract
For the Ice Cream
- In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes. Fold in sweetened condensed milk.14 oz. can Sweetened condensed milk, 2 cups Heavy whipping cream
- Fold in crumbled snickerdoodle cookies, set some aside to sprinkle on top if desired and swirl in the salted caramel. Pour the ice cream mixture into a metal loaf pan or glass container. Cover, and freeze 4-6 hours until hardened.2 cups Crumbled snickerdoodle cookies
- Scoop and enjoy. Leftover ice cream will keep covered in the freezer for up to 2 months. Extra caramel sauce can be drizzled over the ice cream of store in the fridge for up to a week, reheat when needed.
Notes
Nutrition
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