Christmas Cookie Ice Cream

Christmas Cookie Ice Cream is actually really simple to make. The ice cream base I use doesn’t require eggs or any of the heating and cooling mess. It’s more of a dump and run. However, just because the steps are easy, doesn’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 sugar
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!


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