Description
Peach Snickerdoodle Ice Cream is a no-churn, ultra-creamy dessert that combines sweet cinnamon sugar cookie chunks with juicy peach swirls — all folded into a vanilla base for the perfect summer treat.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 1/2 cups diced ripe peaches (fresh or canned, drained)
- 1 tbsp granulated sugar (optional, for peaches)
- 1 cup chopped snickerdoodle cookies (store-bought or homemade)
Instructions
- If using fresh peaches, toss them with sugar (if needed) and let sit for 10 minutes. Mash lightly or pulse in a blender for a chunky puree.
- In a large bowl, whip heavy cream to stiff peaks.
- In a separate bowl, mix condensed milk, vanilla, and cinnamon.
- Gently fold whipped cream into the condensed milk mixture until fully combined.
- Fold in mashed peaches and snickerdoodle cookie chunks, reserving a few for topping.
- Pour mixture into a loaf pan or freezer-safe container. Top with reserved cookie pieces and a sprinkle of cinnamon, if desired.
- Cover and freeze for at least 6 hours or overnight until firm.
- Scoop and serve directly from the freezer — no ice cream maker required!
Notes
- Use very ripe peaches for best flavor and sweetness.
- You can swirl in extra peach puree for a more pronounced fruit layer.
- Snickerdoodle cookies can be substituted with cinnamon graham crackers.
- Let ice cream sit at room temperature for 5–10 minutes before scooping for best texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 24g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg