Snickerdoodle Cheesecake Ice Cream
If you’re a fan of creamy, dreamy desserts that combine the best of both worlds, then you’re in for a treat! Introducing Snickerdoodle Cheesecake Ice Cream, a delightful concoction that brings together the rich flavors of cheesecake and the comforting taste of snickerdoodle cookies. With the addition of crunchy Cinnamon Toast Crunch cereal, this ice cream is not only a dessert but an experience that will leave your taste buds singing. Let’s dive into how you can whip up this indulgent dessert right in your kitchen.
Why This Recipe Belongs in Your Rotation
This Snickerdoodle Cheesecake Ice Cream is the perfect blend of textures and flavors. The creamy cheesecake base is enriched with sweetened condensed milk, making it super luxurious, while the white chocolate candy melts add a hint of sweetness that dances on your palate. The Cinnamon Toast Crunch cereal provides a delightful crunch that contrasts beautifully with the smoothness of the ice cream. This recipe is great for warm summer nights, holiday gatherings, or simply as a sweet treat to enjoy after dinner. Trust us, once you try it, you’ll want to make it again and again!
Shopping List
- 4 oz white chocolate candy melts
- 2 cups Cinnamon Toast Crunch cereal
- 8 oz cream cheese, softened
- 8 oz Cool Whip, thawed
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Must-Have Equipment
- Mixing Bowls: For combining ingredients smoothly.
- Electric Mixer: To whip the cream cheese and Cool Whip together effortlessly.
- Rubber Spatula: Perfect for folding in ingredients without deflating the mixture.
- Ice Cream Maker: Essential for achieving that creamy texture.
- Freezer-Safe Container: For storing your delicious ice cream once it’s churned.
Snickerdoodle Cheesecake Ice Cream: From Prep to Plate
Step 1: Melt the White Chocolate
Begin by melting the 4 oz of white chocolate candy melts. You can do this in the microwave in short bursts of 15-20 seconds, stirring in between until it’s smooth and creamy. Set aside to cool slightly.
Step 2: Prepare the Cream Cheese Mixture
In a large mixing bowl, add the softened 8 oz cream cheese. Using an electric mixer, beat the cream cheese until it’s smooth and fluffy. This will create a lovely base for your cheesecake ice cream.
Step 3: Incorporate the Sweetened Condensed Milk
Slowly pour in the 14 oz can of sweetened condensed milk while continuing to mix. This will create a rich and sweet mixture that perfectly complements the cream cheese.
Step 4: Add Cool Whip and Flavorings
Gently fold in the 8 oz of thawed Cool Whip, 1 tsp of vanilla extract, and 1/2 tsp of cinnamon into the cream cheese mixture. Use a rubber spatula to combine everything without deflating the airy Cool Whip.
Step 5: Combine with White Chocolate
Once the mixture is well combined, pour in the melted white chocolate. Stir until everything is fully incorporated, and you have a luscious cheesecake ice cream base.
Step 6: Add the Crunch
Now for the fun part! Fold in the 2 cups of Cinnamon Toast Crunch cereal into your mixture. The cereal will add a delightful crunch and a hint of cinnamon flavor.
Step 7: Churn the Ice Cream
Pour the entire mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes until it reaches a soft-serve consistency.
Step 8: Freeze Until Firm
Transfer your churned ice cream to a freezer-safe container and smooth the top. Cover it tightly and freeze for at least 4 hours or until firm.
Step 9: Serve and Enjoy!
Once your Snickerdoodle Cheesecake Ice Cream is firm, scoop it into bowls or cones, and enjoy the creamy, crunchy goodness. For an extra treat, drizzle some additional melted white chocolate on top!
Year-Round Variations
- Chocolate Chip Snickerdoodle: Incorporate mini chocolate chips for a chocolatey twist.
- Nutty Delight: Add crushed pecans or walnuts for a nutty flavor and extra crunch.
- Fruit Fusion: Mix in diced strawberries or cherries for a fruity contrast.
- Spiced Pumpkin: Substitute cinnamon with pumpkin spice for a fall-inspired version.
Troubles You Can Avoid
- Ensure your cream cheese is softened to room temperature to avoid lumps in your mixture.
- Do not skip the cooling step for the melted white chocolate, as hot chocolate can deflate the cream mixture.
- Be careful not to over-mix your Cool Whip; gently fold it in to maintain the light texture.
- Make sure your ice cream maker is fully frozen before adding the mixture for optimal churning.
Storing Tips & Timelines
Your Snickerdoodle Cheesecake Ice Cream can be stored in the freezer for up to 2 weeks. To maintain its texture, be sure to keep it in an airtight container. If you notice any ice crystals forming, try pressing a piece of parchment paper against the surface before sealing the container.
Popular Questions
Can I make this ice cream without an ice cream maker?
Yes! Pour the mixture into a freezer-safe container and freeze it. Stir every 30 minutes for the first 2-3 hours to help create a smoother texture.
Can I use a different type of cereal?
Absolutely! Any crunchy cereal would work, but keep in mind that it may change the flavor profile slightly. Try using Honey Bunches of Oats or Frosted Flakes for a different spin.
How do I prevent ice crystals in my ice cream?
Make sure your mixture is well blended and properly churned. Storing it in an airtight container also helps prevent ice crystals from forming.
What can I serve this ice cream with?
Pair this Snickerdoodle Cheesecake Ice Cream with a drizzle of caramel or chocolate sauce, or serve it alongside a warm slice of apple pie for a delicious dessert duo.
Next Steps
Now that you’ve learned how to make luscious Snickerdoodle Cheesecake Ice Cream, it’s time to gather your ingredients and get started! Whether you’re hosting a summer barbecue or enjoying a cozy evening at home, this ice cream is sure to impress. Remember to share your creations on social media and let your friends know how to make their own Snickerdoodle Cheesecake Ice Cream. Happy scooping!
Snickerdoodle Cheesecake Ice Cream
Ingredients
Equipment
Method
- Begin by melting the 4 oz of white chocolate candy melts in the microwave in short bursts of 15-20 seconds, stirring in between until it’s smooth. Set aside to cool slightly.
- In a large mixing bowl, add the softened 8 oz cream cheese. Using an electric mixer, beat until smooth and fluffy.
- Slowly pour in the 14 oz can of sweetened condensed milk while continuing to mix.
- Gently fold in the 8 oz of Cool Whip, 1 tsp of vanilla extract, and 1/2 tsp of cinnamon into the cream cheese mixture using a rubber spatula.
- Pour in the melted white chocolate and stir until fully incorporated.
- Fold in the 2 cups of Cinnamon Toast Crunch cereal into your mixture.
- Pour the entire mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes.
- Transfer the churned ice cream to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 4 hours or until firm.
- Once firm, scoop into bowls or cones, and enjoy! Drizzle some melted white chocolate on top for an extra treat.
Notes
- Store your ice cream in an airtight container for up to 2 weeks.
- Stir every 30 minutes during the first few hours of freezing to achieve a smoother texture.
- Use room temperature cream cheese for a lump-free mixture.
- For variations, try adding mini chocolate chips or crushed nuts.
