Description
Bursting with the flavors of cinnamon-y snickerdoodles and fresh peaches, this ice cream is sure to become your summer favorite. Find my favorite snickerdoodle recipe on my website or use your own. Prep time does not include cookie mixing/baking.
Ingredients
- 1-½ cup Chopped Snickerdoodle Cookies
- 1-½ cup Finely Chopped Fresh Peaches
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 2 cups Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 2 dashes Nutmeg
Preparation
Have a freezer-safe, six-cup or larger container ready. I used a 9-inch metal bread pan, which I lined with parchment paper. Glass or plastic containers may be used, but the ice cream will freeze faster in metal.
In a large bowl, combine chopped cookies, chopped peaches, and sweetened condensed milk. Set aside.
In a large bowl of an electric mixer, beat whipping cream until thickened. Add powdered sugar, cinnamon, vanilla, and nutmeg, and continue whipping until stiff peaks form.
Gently fold the whipped cream into the sweetened condensed milk mixture. Pour into freezer container and freeze at least 5 hours.
