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Close-up of two melting scoops of Christmas Cookie Ice Cream resting in a white ceramic bowl.

The Ultimate Christmas Cookie Ice Cream

This festive Christmas Cookie Ice Cream features a rich, creamy vanilla base loaded with chewy frosted sugar cookies, round sprinkles, and crisp icing shards.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 8 scoops
Course: Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Christmas Cookie Ice Cream
  • 2 cups (480ml) heavy whipping cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (15ml) vanilla bean paste
  • 1 1/2 cups (180g) soft frosted sugar cookies Chopped into chunks
  • 1/4 cup (40g) red and green round sprinkles Use quins/confetti style, not nonpareils
  • 1/2 cup (120g) prepared royal icing Divided and tinted red and green
  • 1/2 cup (60g) baked sugar cookie crumbs From hard, crispy sugar cookies

Equipment

  • 1 Ice Cream Maker Ensure the freezer bowl is frozen for at least 24 hours prior to use.
  • 1 Offset spatula For spreading the royal icing paper-thin.

Method
 

Step-by-Step Churning Guide
  1. In a saucepan, whisk together heavy cream, whole milk, sugar, and vanilla bean paste. Heat gently over medium-low until sugar dissolves. Do not boil.
  2. Transfer the mixture to a heat-proof bowl, cover tightly, and refrigerate for at least 4 hours until thoroughly chilled (40°F/4°C).
  3. Spread the red and green royal icing into paper-thin layers on parchment paper. Let air-dry completely, then shatter into tiny shards.
  4. Pour the chilled base into your ice cream maker. Churn for 20-25 minutes until it reaches soft-serve consistency.
  5. During the last two minutes of churning, add the round sprinkles. Once churned, hand-fold in the crumbled frosted sugar cookies.
  6. Transfer to a freezer-safe pan, cover the surface with parchment, and freeze for 6 hours. Garnish scoops with the icing shards and baked sugar cookie crumbs.

Notes

Tip 1: Always fold your soft frosted cookies in by hand to prevent them from turning into mush in the machine.
Tip 2: Use round quins instead of nonpareils to prevent the sprinkle colors from bleeding into the white vanilla base.