I wanted my snickerdoodle cookies in a cold, scoopable form, so I made this Sugar Free Snickerdoodle Ice Cream in the Ninja Creami with cinnamon, brown sweetener, and a rich egg yolk base, at just 4g carbs per serving.
It's creamy and full of warm cinnamon, with that classic tangy snickerdoodle flavour from a pinch of cream of tartar.
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- Why this sugar free snickerdoodle ice cream works
- What you need for sugar free snickerdoodle ice cream
- Step by step instructions
- How to make sugar free snickerdoodle ice cream
- Recipe Tips
- Variations & Swaps
- Macros and Nutrition
- Storage
- Frequently Asked Questions
- More low carb ninja creami ice cream recipes
- Recipe Card
I tested this low carb snickerdoodle ice cream as a cooked egg yolk base so it spins up rich and creamy, and the cream of tartar is what makes it taste like the cookie instead of plain cinnamon ice cream.
If you love cinnamon flavours, try my Low Carb Cinnamon Pecan Crunch Ice Cream, or another cozy fall flavour, my Low Carb Maple Walnut Ice Cream, or crumble my Sugar Free Snickerdoodle Cookies right on top.
Why this sugar free snickerdoodle ice cream works
- 4g total carbs, 9g protein, and 197 calories per serving
- No added sugar, with brown sweetener giving a cinnamon sugar flavour
- Cream of tartar gives the tangy taste that makes a snickerdoodle a snickerdoodle
- Egg yolks and heavy cream so that it spins up nice and rich
- Vanilla protein powder adds protein and body to this Ninja Creami snickerdoodle ice cream
- Crumble a snickerdoodle cookie on top for a cookie and ice cream combo
What you need for sugar free snickerdoodle ice cream
This snickerdoodle Ninja Creami uses a few pantry staples plus one classic cookie ingredient.
- Heavy whipping cream: adds richness and gives the custard a creamy texture
- Unsweetened almond milk: keeps the base light and low carb
- Low carb vanilla protein powder: adds protein and body, I use Transparent Labs
- Egg yolks: cooked into the base for a rich, creamy ice cream
- Brown sweetener: gives a warm, cinnamon sugar flavour with no added sugar, I use this Brown Sweetener from Amazon.
- Cinnamon: the main snickerdoodle flavour
- Cream of tartar: adds the light tang you taste in a classic snickerdoodle cookie
- Vanilla extract and salt: round out the flavour and balance the sweetness
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make sugar free snickerdoodle ice cream
STEP 1: Make the base: whisk the cream, almond milk, and vanilla in a saucepan, then whisk in the dry ingredients.
STEP 2: Cook the eggs: temper the egg yolks, add them to the pan, and simmer for 5 minutes.
STEP 3: Cool and freeze: cool the base, pour it into the Ninja Creami pint, and freeze for 24 hours.
STEP 4: Spin and serve: spin on Lite Ice Cream, respin with a splash of cream if needed, and top with crumbled Low Carb Snickerdoodle Cookies if you like (optional)
Temper the egg yolks slowly. Add the warm base a spoonful at a time while whisking, so the yolks heat up gradually instead of scrambling. This keeps your snickerdoodle Ninja Creami base smooth, with no cooked egg bits in the finished ice cream.
Recipe Tips
- Whisk the protein powder into the liquid before heating so it doesn't clump
- Keep the heat at medium-low, because a hard boil can scramble the egg yolks
- Let the base cool completely before freezing so the pint freezes evenly
- Freeze the pint on a flat surface for an even spin
- Taste the base after cooking and add a little more cinnamon if you want a stronger snickerdoodle ice cream flavour
Variations & Swaps
- Cookie crumble: crumble a Sugar Free Snickerdoodle Cookie on top just before serving
- Cinnamon swirl: sprinkle extra cinnamon and brown sweetener over each scoop for a cinnamon sugar ice cream finish
- Pecans: fold in chopped pecans after spinning for crunch
- Chai spice: swap ½ teaspoon of the cinnamon for chai spice
- Protein powder: any low carb vanilla protein powder works, but macros will change by brand
Macros and Nutrition
Each serving of this low carb snickerdoodle ice cream has 197 calories, 4g total carbs, and 9g protein. The recipe makes 4 servings, and the macros do not include the optional cookie topping.
| Calories | 197 |
| Fat | 15g |
| Total Carbs | 4g |
| Fiber | 1g |
| Sugar | 2g |
| Protein | 9g |
Storage
- Store covered in the freezer for up to 2 weeks
- Let it sit 5 to 10 minutes before scooping if it's frozen solid, or respin briefly
- Add the cookie crumbles only when serving, because they soften in the freezer
- The cooked egg yolk base firms up the longer it sits, so leftover Ninja Creami snickerdoodle ice cream usually needs a quick respin
Frequently Asked Questions
You can, but it adds the tang that makes it taste like a snickerdoodle. Without it, it tastes more like plain cinnamon ice cream.
The egg yolks need to be cooked first. Simmering them into the base adds richness, and the mixture stays thin and pourable, so don't wait for it to thicken.
Yes, the vanilla protein powder and egg yolks give each serving 9g protein.
It's made with no added sugar and has 4g total carbs per serving, so it works as a keto snickerdoodle ice cream too.
Each serving has 4g total carbs and 2g sugar. I'm not a doctor, so check with yours on how it fits your plan.
Recipe Card
Sugar Free Snickerdoodle Ice Cream (Ninja Creami)
Ingredients
- ½ cup (118.29 ml) Heavy Whipping Cream 35% Cream
- 1.5 cups (354.88 ml) unsweetened vanilla almond milk
- 4 tablespoon (40 g) brown sweetener
- 2 teaspoon (9.86 ml) vanilla extract
- 2.5 tablespoon (35 g) a low carb vanilla protein powder
- 2 teaspoon (4 g) cinnamon
- ½ teaspoon (1.5 g) cream of tartar
- ½ teaspoon (3 g) salt
- 2 large egg yolks
Instructions
- Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
- Add the heavy whipping cream, almond milk, and vanilla extract to a saucepan and whisk to combine
- Whisk in the protein powder, brown sweetener, cinnamon, cream of tartar, and salt until smooth with no clumps
- Warm the mixture over medium-low heat until it's hot but not boiling
- Add the egg yolks to a small bowl. Slowly whisk in a few spoonfuls of the warm mixture to temper them
- Pour the tempered yolks into the saucepan, whisking constantly
- Simmer for 5 minutes, stirring often. The mixture stays thin and pourable, which is normal
- Remove from the heat and let the mixture cool completely
- Pour into the Ninja Creami pint container and freeze for 24 hours, until completely solid
- Process on the Lite Ice Cream setting
- If it looks crumbly or powdery, add 1 tablespoon of cream or milk and respin until smooth
- Scoop into bowls and serve
- Optional: crumble a Low Carb Snickerdoodle Cookie over each serving just before eating
Notes
- Macros do not include the optional Low Carb Snickerdoodle Cookie topping
- Use pure ground cinnamon, as older cinnamon loses a lot of flavour
- Protein powders vary in sweetness, so taste the cooked base before freezing and adjust the sweetener
- Save the leftover egg whites for an omelette or baking
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
It tastes exactly like my snickerdoodle cookies, just cold and creamy.