Homemade Caramel Snickerdoodle Ice Cream Without A Machine Recipes

SNICKERDOODLE ICE CREAM (FOR ICE CREAM MAKER)

Steps:

• In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
• Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.

SALTED CARAMEL SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt and set aside. In a small bowl, combine the cinnamon and 2 tablespoons of the granulated sugar. Set aside.
• In a large mixing bowl with an electric mixer at medium speed, beat together the butter, brown sugar and remaining 2 tablespoons granulated sugar until light and fluffy, about 3 minutes. Use a spatula to scrape down the sides of the bowl. Beat in the vanilla and egg until just combined, about 1 minute. Scrape down the sides of the bowl again, reduce the speed to low and gradually add the flour mixture, mixing just until incorporated, about 1 minute. The dough will hold together and be loose and sticky.
• Divide the dough into 12 equal portions, about 1 heaping tablespoon each. Using your hands, roll each portion into a ball about the size of a golf ball. Roll the dough balls in the cinnamon-sugar mixture and place on the prepared baking sheets, spacing them 2 inches apart.
• Bake until the cookies are set and the edges are slightly golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer the cookies to wire racks to cool completely, about 30 minutes.
• Meanwhile, divide the softened ice cream between 2 pint-size paper soup-to-go containers (which should be about the same diameter as the cookies), then freeze.
• When ready to assemble the ice cream sandwiches, place the pecans on a small, flat dish. Using a serrated knife, cut 1-inch rounds of ice cream--straight through the containers--to make big beautiful circles of ice cream to fill the sandwiches. Add an ice cream round to the bottom of one of the cookies and then cover with a right-side up cookie, pressing down to form a sandwich. Repeat with the remaining cookies and ice cream rounds. Roll the sandwiches on end in the pecans, using your hands if necessary to help the nuts adhere to the exposed ice cream edge. Serve immediately or freeze, covered, for up to 3 days.

CARAMEL ICE CREAM

Steps:

• In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.
• With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.
• Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
• Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.

CARAMEL SNICKERDOODLE COOKIES RECIPE

Steps:

• In a mixing bowl, cream together the butter, granulated sugar and brown sugar.
• Add the egg and egg yolk and mix until thoroughly combined.
• Dump this dry mixture into the wet mixture and mix until just combined. Don't over-mix!
• In a separate bowl, whisk together the flour, cinnamon powder, cream of tartar, baking soda and salt.
• Chill this dough for at least an hour so that it's easier to handle.
• Scoop out small portions of the dough and shape them into small balls. Flatten them on the palm of your hands and place a caramel in the center. Then, roll them into a ball shapes again.
• In a small bowl, combine cinnamon and sugar.
• Roll the cookie dough balls in this bowl of cinnamon sugar. Place them on a cookie tray, lined with parchment paper. If you like, you can flatten them slightly with the palm of your hands (results in thinner cookies).
• Bake at 350 degrees for 10-12 minutes or until the edges are firm and golden brown and the centers are slightly soft. Enjoy!

HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE!)

Steps:

• In a large bowl with a fitting airtight lid, gently fold the Cool Whip into the sweetened condensed milk to combine.
• In a small bowl, mix together cinnamon and sugar, then lightly fold the cinnamon sugar mixture and crushed cookies into the larger bowl. Fold in caramel sauce. Do not over mix.
• Cover the bowl and freeze for at least 6 hours, preferably overnight. Store in an airtight container in the freezer.
• To serve, drizzle with additional caramel sauce and additional crushed cookie crumbs (optional).