Single-Serve Cinnamon Roll Cheesecake Cookie Ice-cream
One of our all-time favorite cookie recipes (and apparently a fan favorite too!) has always been our Cinnamon Roll Cheesecake Cookies, so of course we had to turn them into something summery and refreshing. This ice cream takes that classic cinnamon roll cookie, swirls in the creamy cheesecake filling, and turns it into a luscious, scoopable treat! It’s like all the cozy, sweet flavors of the cookies in a cool, delicious ice cream form that’s perfect for warmer days!
No-Machine Ice Cream Hack
Here’s the little trick that makes this recipe magic: you don’t need an ice cream machine, a $200 countertop gadget, or any special equipment at all. Just a jar, a lid, and a little arm strength. Shaking the heavy cream with sugar and vanilla incorporates air the same way a machine would churn it, giving you that light, creamy texture without the fuss. Once it’s doubled in size, the freezer does the rest of the work. Add in a crumbled cinnamon roll cheesecake cookie, give it one last shake, and suddenly you’ve got legit homemade ice cream that tastes like it came straight from a machine, only easier, faster, and way more fun!
One of the best parts of this ice cream is the cookie mixed right in. That cinnamon roll cheesecake cookie adds little bites of cinnamon, brown sugar, and creamy cheesecake flavor throughout, making every spoonful way more exciting than plain ice cream. And the best part? This recipe is totally customizable. Swap in any cookie flavor you want, chocolate chip, birthday cake, brownie, lemon, you name it, and suddenly you’ve got a brand-new ice cream flavor with no extra effort! Think of this as your base recipe for endless cookie loaded ice cream experiments!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, creamy, and perfectly cinnamon-y!
Once you have all of the ingredients ready to go, you’re officially set up for cinnamon roll cheesecake cookie ice cream success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best ice cream possible!
Single-Serve Cinnamon Roll Cheesecake Cookie Ice-cream
Ingredients
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tbsp brown sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 cinnamon roll cheesecake cookie
Method
- Pour the heavy cream, powdered sugar, brown sugar, vanilla extract, and cinnamon into a jar.
- Shake the jar for 2–3 minutes (or use a whisk) until the mixture has doubled in size and is light and fluffy.
- Crumble a cinnamon roll cheesecake cookie into the whipped mixture and gently fold or shake the jar one more time to distribute evenly.
- Transfer to a freezer-safe container if needed and store in the freezer for 2–3 hours, until the ice cream reaches a soft-serve texture.
- Eat fresh, or store in the freezer for up to two weeks.
