Hot Snickerdoodle Sundae with Cinnamon Brown Sugar Ice Cream

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.

Snickerdoodle Sundae 

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.

Caramel Sauce

(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.

Snickerdoodles

(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 eggs

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.

Enjoy!!!

Click here for printable recipe.

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!