Whip up a batch of Christmas Cookie Ice Cream this season. This creamy snickerdoodle ice cream with chunks of sugar cookies, snickerdoodles and festive sprinkles will be a holiday favorite!
Here in Texas we have a beloved creamery. I eagerly anticipate their seasonal ice cream flavors at Christmastime and race out to get them as soon as they are announced. This year they debuted Christmas Cookie Ice Cream and I couldn’t find it anywhere. I checked grocery stores, big box stores, even gas stations, to no avail.
After spending 2 weeks craving some Christmas Cookie Ice Cream, I decided to make my own. And WOW! This stuff is sooooooo good. Amazingly good. I could go on and on about how delicious it is. But here’s what will convince you to make it: My hubby who dislikes sweets, turned his nose up when I offered him a bite. I told him it would be rude to not even try it. So he did. Then he said, “This is amazing. Can I finish this carton?” So there you go. Seal of approval. Whip out your ice cream maker and make some right.this.second.
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.
I started out with Shamrock Farms Half and Half and Shamrock Farms Heavy Whipping Cream. The Shamrock Farms brand of creams have a reputation for being rich and creamy because they’re made with real dairy from cows never treated with the growth hormone rBST. The premium Heavy Whipping Cream has a higher butterfat which makes your dishes really rich and decadent.
I used those two Shamrock Farms creams as the base for a Snickerdoodle ice cream. Then I added homemade vanilla, white and brown sugar and lots of cinnamon. This gives the Christmas Cookie Ice Cream a really rich cinnamon-y flavor that is perfect for this time of year.
You will need to chill your bowl for a couple hours before putting it in your ice cream machine. While it’s chilling, chop up some sugar cookies and some snickerdoodle cookies. I used ones from the bakery at our local grocery store. If your store doesn’t make cookies, you can use basic shortbread cookies found on the cookie aisle and skip the snickerdoodle cookies. Or if you are feeling really adventurous, you can make your own cookies to put in the ice cream!
Once you’ve chopped up about 1 1/2 cups of cookies, put them in the freezer. I find that when it’s time to add the cookies to the ice cream mix, frozen chunks incorporate better than room temp cookies. They crumble less and you still get those big pieces in your ice cream.
After the mixture has chilled for 2-3 hours (or overnight) you can add it to your ice cream machine and make according to your machine’s instructions. When there’s about 5 minutes left, add the frozen cookie chunks. At the very end, you’ll want to add the Sprinkles. I used nearly 1/4 cup because I really wanted the red, white and green flecks to show but if you want yours less sprinkle-y, you could do around 1/8 cup. I was a little concerned that the sprinkles’ color would run if I used the machine to incorporate them. So I folded them in at the end.
Then pour your Christmas Cookie ice cream into a container and let it set for another hour or two. Then scoop and serve. I promise you’ll love it. And if you aren’t tempted to eat the entire batch right away, try gifting little pints of it to friends and neighbors!
- 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 cups Shamrock Farms Half-and-Half
- 1 1⁄2 teaspoons Vanilla Extract
- 1½ cups Chopped Cookies (Sugar & Snickerdoodle recommended)
- ⅛ - ¼ 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!
Here in Texas you can find Shamrock Farms products at HEB, Sprouts, Albertson’s and Brookshire Brothers. If you aren’t in Texas, check the locator find Shamrock Farms in a store near you. In addition to their creams, they also carry milk, sour cream, frozen treats and protein milk beverages. They even have a printable coupon available right now for their creamy and delicious eggnog! Check out Shamrock Farms and fill your fridge with real, fresh milk products!
This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.
How much does this recipe make?
I have a 1.5 qt ice cream maker so it fills that up. You’ll have to adjust the recipe is your container is smaller or larger.
Jennifer King says
This looks AMAZING! I will be making your recipe for my family’s Christmas party this year. I can’t wait to try it!
Laurie Drogowski says
I just found this recipe, but you can be sure I will be making this for Christmas! Looks delish!