Cinnamon, sugar and nutmeg - all the ingredients that make the snickerdoodle cookie delicious are combined to make a rich, delicious ice cream. This recipe has indulgence written all over it. It is not something I would make on a regular basis due to the less than figure friendly nutritional information, but I had a special occasion to make it for.
I got this recipe from an old Land 'O Lakes cookbook that I have had laying around for a while. I remember when I first got the book, I saw this recipe and was so upset I did not have an ice cream maker to make it with. Now that I do, I decided I would give it a shot. I lightened it up to the best of my ability, but even so, it is not very "light". Homemade ice cream is tricky because you want to keep the smoothness of ice cream, and it is hard to do so using low or nonfat items.
The ice cream was very soft when it came out of the ice cream maker. I prefer it that way, but some people like it more firm. I recommend putting it into the freezer for a few hours before serving so that it has a chance to freeze a bit more.
Snickerdoodle Ice Cream
Makes 8 servings, serving size 1/2 cup
1/2 cup packed brown sugar
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream
1 cup light cream
1 1/2 cups fat free half & half
1. Combine all ingredients except the creams and half & half in a bowl. Stir to combine.
2. Add in the creams and half & half and stir to combine.
3. Pour into a 1 quart or larger ice cream maker and freeze according to manufacturer's directions.
Weight Watcher's Points+: 8