Christmas Cookie Ice Cream

Christmas cookie ice cream is the perfect frozen treat to make with those extra Christmas cookies. Creamy vanilla ice cream is filled with crumbled sugar cookies, a hint of warm cinnamon, and festive sprinkles.

Prep Time 10

Freezing Time 4

Total Time 4 10

Servings servings

Author Heather

Ingredients

16 ounces (454 g) heavy cream
14 ounces (400 g) sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
1 cup crumbled frosted sugar cookies about 4-5 medium cookies
1 tablespoon sugar sprinkles red and green

Instructions

In a large bowl, add heavy cream. Using a hand mixer or stand mixer, whip until stiff peaks are achieved. Set aside.
In a separate bowl, add sweetened condensed milk, cinnamon, salt, and vanilla extract. Stir to combine.
Gently fold whipped cream into milk mixture until just combined.
Add cookie pieces and gently fold into the ice cream mixture.
In a 9x5 loaf pan (or other 6 cup container), layer ⅓ of ice cream mixture. Add ⅓ of sprinkles in an even layer. Repeat twice more ending in a layer of sprinkles on top.
Optionally, top with more crumbled cookies. Cover and immediately freeze for about 4-5 hours, or until firm.

Notes

Cookie options: Crumbled frosted sugar cookies can be substituted with crumbled vanilla wafers or graham crackers and 2 ounces of chopped white chocolate.
Storage: Homemade ice cream will keep for up to 2 months in the freezer in a tightly sealed container.

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