Pumpkin Snickerdoodle Ice Cream

by Jillian
Incredibly creamy pumpkin ice cream loaded with chewy snickerdoodle cookie dough pieces!

Incredibly creamy pumpkin ice cream loaded with chewy snickerdoodle cookie dough pieces!

With temperatures being in the “colder than a witch’s thorax” range, I’m sure the last thing you’re thinking about is ice cream. HOWEVER, might I interest you in a frozen treat that combines two of fall’s very best flavors?

This Pumpkin Snickerdoodle Ice Cream is the ice cream of your autumn dreams. With a supremely sweet cinnamon-spiced pumpkin base that’s absolutely brimming with deliciously doughy bits of snickerdoodle, you couldn’t ask for a more perfect fall combo.

To make things even better, this ice cream doesn’t require an ice cream maker! That’s right, all ya need is a stand mixer or a hand mixer! 

You’ll start by making the snickerdoodle cookie dough up first. It’s pretty much your standard snickerdoodle recipe, but without the baking powder/soda and eggs. If you’re a little wary of consuming raw flour, you have the option of heat-treating it in the microwave or the oven.

For the microwave method, simply place the flour in a microwave-safe bowl, and heat on high for 30 seconds at a time, stirring well between each interval. Use an instant-read thermometer to test the flour in several spot to make sure it has reached 165°F throughout.

For the oven method, spread the flour evenly on a rimmed baking sheet, and place in an oven that’s been preheated to 300°F. Using an instant-read thermometer, check the temperature every 2 minutes until it reaches 165°F throughout. Make sure to allow the flour to cool before stirring it into the dough.

After you’ve made the dough up, wrap it in plastic wrap and let it chill in the refrigerator for about 30 minutes. Once it’s firm enough to handle, take the dough out and break it into small chunks. Roll each chunk in some cinnamon-sugar before placing them onto a plate. After each dough piece has been coated in cinnamon-sugar, place them in the freezer while you work on the ice cream.

As I mentioned earlier, no ice cream maker is needed.  That’s because this is a no-churn recipe. All you have to do is combine a can of sweetened condensed milk, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and cinnamon. Then, in a separate bowl whip up two cups of heavy cream until stiff peaks form. Make sure to use a cold bowl and a cold whisk. This will make the whipping go by A LOT quicker! I usually place my bowl and whisk in the freezer for about 10 minutes.

To prevent your ice cream from deflating and to keep it nice and fluffy, slowly incorporate the whipped cream into the sweetened condensed milk mixture. I usually fold a cup of the whipped cream into the milk mixture to lighten it up a little. Then I pour the lightened milk mixture in with the rest of the whipped cream, folding everything together just until a few streaks of white remain. Now you can toss in those delicious hunks of snickerdoodle dough you made earlier! Just a few turns of the wrist is all you need since you don’t want to risk over-mixing your ice cream.

Oh, and just an FYI, I like to save about a quarter of the snickerdoodle dough chunks for the very top…for prettiness purposes, of course.

After the ice cream has chillaxed in the freezer for at least 6 hours, scoop it up and enjoy!

Incredibly creamy pumpkin ice cream loaded with chewy snickerdoodle cookie dough pieces!

Pumpkin Snickerdoodle Dough Ice Cream

Incredibly creamy pumpkin ice cream loaded with chewy snickerdoodle cookie dough pieces!
Prep Time 1 hour
Chilling Time 6 hours
Total Time 7 hours
Course Dessert
Cuisine American
Servings 6 Servings

Ingredients
  

Cinnamon-Sugar:

  • 3 Tablespoons granulated sugar
  • 1 teaspoon cinnamon

Snickerdoodle Cookie Dough:

  • 4 Tablespoons unsalted butter, softened
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons brown sugar
  • ½ teaspoon vanilla
  • 1-2 Tablespoons milk or heavy cream
  • teaspoon salt
  • teaspoon cinnamon
  • ½ cup all-purpose flour*

Pumpkin Ice Cream:

  • 1 (14 oz) can sweetened condensed milk
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 Tablespoon brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • 2 cups heavy cream

Instructions
 

Make the Cinnamon-Sugar:

  • In a small bowl, combine the sugar and cinnamon, set aside.

Make the Cookie Dough:

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy.
  • Scrape down the sides of the bowl, add the vanilla, milk/cream, salt, and cinnamon, and beat until completely combined. Add the flour and beat on low until just combined, about 1 minute. Add more milk/cream, if dough seems too dry. Chill dough for 30 minutes.
  • Break dough up into teaspoon-sized pieces and place onto a plate. Roll each piece of dough into the cinnamon-sugar, then place them back onto the plate and into the freezer while you make the ice cream.

Make the Ice Cream:

  • In a medium bowl, whisk the sweetened condensed milk, pumpkin, brown sugar, vanilla, and spices together until combined; set aside.
  • In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Fold a cup of the whipped cream into the pumpkin mixture to lighten it up. Then add the lightened pumpkin mixture into the rest of the whipped cream, folding everything together until combined.
  • Stir 3/4 of the snickerdoodle dough pieces into the ice cream, then pour ice cream into a freezer-safe container. Top with the remaining cookie dough pieces, then chill ice cream in the freezer for at least 6 hours or overnight. Scoop and enjoy!

Notes

*If you’re a little wary of consuming raw flour, you have the option of heat-treating it in the microwave or the oven. (See notes above)

 

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