Snickerdoodle Ice Cream

I have already mentioned my love of snickerdoodles and after turning Cheerios into snickerdoodles, I thought I'd tackle ice cream next. This turned out be my favorite ice cream I have made to date!

My grandma was sweet enough to give me a batch of snickerdoodles when I came to visit (aren't grandmas the best?!) and I couldn't resist chopping up a few and mixing them into a batch of cinnamon ice cream. As usual, this ice cream is lactose free, made with a mixture of Cool Whip and lactose free milk. The cookies give the ice cream and nice crunch and the cinnamon ice cream base really adds to the whole snickerdoodle feel of the ice cream. Also, this ice cream doesn't freeze solid, making it easier to scoop out!

If you like snickerdoodles, I HIGHLY suggest you make this!

Snickerdoodle Ice Cream
Makes about 7 servings

3 cups lite whipped topping, thawed
1 1/4 cups lactose free milk (I used 1%)
1 teaspoon cinnamon
1 teaspoon vanilla
1/3 -1/2 cup Splenda (or sweetener of your choice)
1 heaping cup of chopped snickerdoodles

Wisk together whipped topping, milk, cinnamon, and vanilla. Whisk in Splenda, starting with 1/3 cup and adding more, to taste. Free mixture in ice cream machine according manufacturer's directions. Mix in the cookies and freeze in air tight container.