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Peach Snickerdoodle Ice Cream (No Churn)

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Peach Snickerdoodle Ice Cream is a no-churn, ultra-creamy dessert that combines sweet cinnamon sugar cookie chunks with juicy peach swirls — all folded into a vanilla base for the perfect summer treat.

Ingredients

Scale
  • 2 cups heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups diced ripe peaches (fresh or canned, drained)
  • 1 tbsp granulated sugar (optional, for peaches)
  • 1 cup chopped snickerdoodle cookies (store-bought or homemade)

Instructions

  1. If using fresh peaches, toss them with sugar (if needed) and let sit for 10 minutes. Mash lightly or pulse in a blender for a chunky puree.
  2. In a large bowl, whip heavy cream to stiff peaks.
  3. In a separate bowl, mix condensed milk, vanilla, and cinnamon.
  4. Gently fold whipped cream into the condensed milk mixture until fully combined.
  5. Fold in mashed peaches and snickerdoodle cookie chunks, reserving a few for topping.
  6. Pour mixture into a loaf pan or freezer-safe container. Top with reserved cookie pieces and a sprinkle of cinnamon, if desired.
  7. Cover and freeze for at least 6 hours or overnight until firm.
  8. Scoop and serve directly from the freezer — no ice cream maker required!

Notes

  • Use very ripe peaches for best flavor and sweetness.
  • You can swirl in extra peach puree for a more pronounced fruit layer.
  • Snickerdoodle cookies can be substituted with cinnamon graham crackers.
  • Let ice cream sit at room temperature for 5–10 minutes before scooping for best texture.

Nutrition

Find it online: https://tastyera.com/peach-snickerdoodle-ice-cream-no-churn/