Christmas cookie ice cream is a must make dessert this holiday season. Creamy vanilla ice cream is filled with crumbled sugar cookies, white chocolate pieces, sprinkles, and a hint of cinnamon.
In a large bowl, whip heavy cream until stiff peaks are achieved, about 3 minutes.
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 white chocolate. Fold gently into 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 cookies or white chocolate. Cover and immediately freeze for 4-5 hours or until firm.
Notes
Crumbled sugar cookies can be substituted with crumbled vanilla wafers or graham crackers. Choose a cookie that is not too sweet (like leftover unfrosted sugar cookies) to avoid making the ice cream overly sweet.
Homemade ice cream will keep for up to 2 months in the freezer in a tightly sealed container.