Christmas Cookie Ice Cream
Christmas Cookie Ice Cream is actually really simple to make. The ice cream base I use doesnâ€™t require eggs or any of the heating and cooling mess. Itâ€™s more of a dump and run. However, just because the steps are easy, doesnâ€™t mean you should cut corners. The better quality ingredients you, have the richer and more flavorful your ice cream will be.
|1/2 cup||brown sugar, firmly packed|
|1 teaspoon||ground cinnamon|
|2 cups||shamrock farms heavy whipping cream|
|1 1/2 cup||shamrock farms half-and-half|
|1 1/2 teaspoon||vanilla extract|
|1 1/2 cup||chopped cookie (sugar & snickerdoodle recommended)|
|? - 1/4 cup holiday sprinkles|
In a medium mixing bowl, combine sugars and cinnamon.
Pour in creams and vanilla and stir until well-mixed.
Cover and chill for 2-3 hours (or overnight)
Chop cookies and freeze.
Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions.
When 5 minutes remain in the cycle, add the frozen chopped cookies.
When the cycle is complete, fold in sprinkles.
Pour into a container and freeze for 1-2 hours.
Scoop and serve!