If you love Snickerdoodles and cinnamon
you will love this combination with
warm soft Snickerdoodles and
homemade Cinnamon Brown Sugar Ice Cream
topped with easy Caramel Sauce.
The homemade Cinnamon Brown Sugar Ice Cream is the perfect
topper but you could use vanilla.
with Cinnamon Brown Sugar Ice Cream
Cinnamon Brown Sugar Ice Cream
(Make this the day before and let ripen in
the freezer or early in the day so it can freeze
hard enough to scoop out.)
4 C. heavy cream
2 C. whole milk
1 1/2 C. brown sugar
4 tsp. cinnamon
1 T. vanilla
Place all of the ingredients in a large mixing bowl
and mix until the brown sugar is dissolved.
Place in your ice cream container and freeze
according to the manufacturers directions.
If you have followed me for a while you know
I love the Cuisinart 2 Quart Ice Cream Freezer.
It makes enough for us and freezes it firmly.
If you are going to ripen it overnight,
place it in a chilled 2 quart container
and cover and put in the freezer. If you
are going to serve it later that day you
can place the freezer container that you
made it in directly into the freezer to ripen.
If there is one thing I hate, it is homemade ice
cream that melts into soup before you can eat
it so we always make it ahead, at least early
in the morning.
(Make this ahead of time and reheat.)
2 C. brown sugar
1 C. butter
1 C. light Karo syrup
1 - 14 oz. can sweetened condensed milk
1 tsp. vanilla
Mix all ingredients except the vanilla
in a medium sized saucepan.
Bring to a boil and boil about 5 minutes
on medium, stirring the whole time.
Remove from heat and stir in the vanilla.
Let cool. Store covered in the fridge.
This is the same recipe that I use for
my caramel apples and my caramels
for dipping only I cook it
longer for both of those.
(A variation of Betty Crocker's Recipe.)
You want to have these hot out of the oven
as you assemble the sundaes.
1 C. butter, softened
1 1/2 C. sugar
2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
1/4 C. sugar
2 tsp. ground cinnamon
Heat oven to 400
In a large mixer bowl cream together the
butter, sugar and eggs. In another bowl mix the
flour, cream of tartar, soda and salt. Stir the
two together to make the dough.
In a small bowl mix the sugar and cinnamon.
Roll the dough into 1 1/4 inch balls and roll
in the cinnamon sugar. Place the balls on baking
sheets covered with parchment paper. Bake 8 minutes
or until tops are dry. You want them very wet inside
and they will continue to cook a little once you get
them out of the oven.
To assemble, place a hot Snickerdoodle on
your serving plate, scoop out a generous scoop
of the Cinnamon Brown Sugar Ice Cream and
garnish with whipped cream and additional
cinnamon sugar. Drizzle the warm Caramel
Sauce on the top.
We love to make homemade ice cream
any time of year and this was one of
our favorites with the hot cookie and delicious
caramel. You can always tell it is a hit
when nobody is talking!