Remember those Browned Butter Snickerdoodles I told you guys about last week? Well, they ended up in the freezer. You see, I hadn’t made them for anything specific, other than an urge to bake something delicious. And I had just recently taken a treat in to work, so I threw them in the freezer.
My original plan was to save them for this coming weekend. My sister and her Hubby are coming to visit and she LOVES snickerdoodles. Yea, they didn’t last that long. It started with just snacking on one here or there and then turned them in to this ice cream.
Hubby has been requesting cookie dough ice cream since I got the ice cream maker attachment for Christmas (it’s his favorite). So cookies and ice cream were on my mind. I figured I might be able to hold off his request for cookie dough ice cream a little longer if I just mixed some cookies into ice cream. Same idea, right?
I knew from making this vanilla bean ice cream that I wanted to use full fat coconut milk throughout the recipe. I wanted this ice cream to be thick and extra creamy. So I just substituted the coconut milk in place of the heavy cream and half and half in the recipe. The nice thing about most ice cream recipes is that the amount of dairy usually adds up to 3.5 cups. That’s exactly what you’ll get out of two cans of coconut milk! While the base of the original ice cream recipe does taste snickerdoodle-y, I wanted to have the snickerdoodles be the star of the show. So I just chopped a couple cookies up into large chunks that got mixed in at the end of the churning process.
So enough about how I made the ice cream, I’m sure you’re wondering how it tasted. Hands down, the best non-chocolate ice cream I’ve made (hey, I’m a chocolate lover, it’s tough to beat). For Hubby, there is no caviat, it’s the best ice cream I’ve made. Period.
Now after creating this ice cream, I tried to save some for my snickerdoodle loving sister. I tried really hard. But Hubby loved it so much there was no chance. The amazing thing about this ice cream was how soft and chewy the cookie chunks became in the ice cream. They were still chunks, but just the perfect texture to compliment the ice cream.
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Cinnamon and nutmeg flavor this dairy free ice cream which is studded with chunks of snickerdoodles.
1/2 cup sugar
1/2 cup light brown sugar
1/2 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
2 cans original (not low-fat) coconut milk
1-1/2 tsp vanilla
2 cups chopped snickerdoodle cookies (homemade, or store-bought
In a large bowl combine sugar, brown sugar, cinnamon, and nutmeg. Add coconut milk and vanilla and whisk until smooth.
Pour the mixture immediately into ice cream maker and freeze according to the manufacturer's instructions.
When the ice cream is almost done, add the cookie chunks and churn for the last 3-5 minutes.
Scoop ice cream into a freezer safe-container and freeze until hard.