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.

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!

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?

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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5 from 1 vote

Snickerdoodle Cheesecake Ice Cream

Snickerdoodle Cheesecake Ice Cream is a delicious no churn recipe that makes a deliciously easy dessert!

Prep Time4 hours hrs 20 minutes mins

Total Time4 hours hrs 20 minutes mins

Course: Dessert

Cuisine: American

Servings: 6

Calories: 399 kcal

Author: Shawn

Ingredients

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

US Customary - Metric

Instructions

• 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)
• 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).
• Place in freezer for at least 4 hours or until desired texture is reached. Enjoy!

Nutrition

Calories: 399kcal | Carbohydrates: 37.7g | Protein: 5.8g | Fat: 26g | Cholesterol: 45.1mg | Sodium: 249.4mg | Sugar: 29.2g | Vitamin A: 17IU | Vitamin C: 5mg

Keywords: Cheesecake, ice cream, snickerdoodle

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