Snickerdoodle Cheesecake Ice Cream
This Snickerdoodle Cheesecake Ice Cream is a creamy, crunchy delight with cinnamon and white chocolate flavors that’s no-churn and easy to make!
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Freezer-safe container
- Measuring cups and spoons
- Microwave-safe Bowl
Ingredients
- 4 oz white chocolate candy melts
- 2 cups Cinnamon Toast Crunch cereal
- 8 oz cream cheese softened
- 8 oz Cool Whip thawed
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- In a microwave-safe bowl, melt the 4 oz of white chocolate candy melts. Heat in 30-second increments, stirring in between until completely melted and smooth. Set aside to cool slightly.
- In a large mixing bowl, add the 8 oz of softened cream cheese. Using an electric mixer, beat until smooth and creamy.
- Add the 14 oz can of sweetened condensed milk, 1 tsp vanilla extract, and 1/2 tsp cinnamon to the cream cheese. Mix until well combined.
- Gently fold in the 8 oz of thawed Cool Whip. This will lighten the mixture, giving your ice cream that airy texture.
- Pour the melted white chocolate into the cheesecake mixture and fold until fully incorporated.
- Stir in the 2 cups of Cinnamon Toast Crunch cereal, reserving a handful for topping later if desired.
- Transfer the mixture into a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 4 hours, or until firm.
- Once frozen, scoop out the Snickerdoodle Cheesecake Ice Cream into bowls and sprinkle with the reserved Cinnamon Toast Crunch for an extra crunch. Enjoy your delightful, homemade treat!
Notes
- Store the ice cream in an airtight container in the freezer to prevent ice crystals and maintain texture.
- Best enjoyed within 2-3 weeks for optimal flavor and freshness.
- Let the ice cream sit at room temperature a few minutes before scooping for easier serving.
- Try variations like adding pumpkin puree for pumpkin spice or mini chocolate chips for extra flavor.
- Use dairy-free substitutes to make this recipe suitable for dairy-free diets.