Description
Churro Snickerdoodle Ice Cream is a delightful treat that combines the warm, cinnamon-sugar flavor of churros with the soft, buttery goodness of snickerdoodle cookies.
Ingredients
Scale
- 2 cups vanilla ice cream (softened)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter (melted)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Snickerdoodle Crumbles by mixing flour, baking powder, salt, and cinnamon in one bowl, and melted butter, granulated sugar, brown sugar, and vanilla extract in another bowl. Combine the wet and dry ingredients to form a dough.
- Bake the Snickerdoodle Crumbles at 350°F (175°C) for 10-12 minutes until golden brown. Let cool and break into crumbles.
- Prepare the Cinnamon Sugar by mixing granulated sugar and ground cinnamon in a small bowl.
- Swirl the Ice Cream by folding half of the cinnamon sugar mixture into the softened vanilla ice cream to create a marbled effect.
- Assemble the Ice Cream by scooping the cinnamon-swirled ice cream into a serving dish and sprinkling the snickerdoodle crumbles on top.
- Finish with Cinnamon Sugar by sprinkling the remaining cinnamon sugar mixture over the ice cream and crumbles.
- Serve immediately or freeze for about 30 minutes for a firmer texture.
Notes
- For a lighter version, use low-fat ice cream or yogurt.
- For dairy-free, opt for dairy-free ice cream.
- Use gluten-free flour for gluten-sensitive individuals.
- Add chocolate chips or caramel swirls for a fun twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Churro, Snickerdoodle, Ice Cream, Dessert, Summer Treat