Get ready to transform your holiday leftovers into the most festive dessert of the season! This Christmas cookie ice cream is a dream come true—creamy, delicious, and packed with the joyful flavors of your favorite holiday treats. Forget complicated recipes; this is an incredibly simple, no-churn ice cream that comes together in minutes. It’s the perfect way to give those extra sugar cookies or gingerbread men a second, even more delicious, life.
We’ll walk you through every simple step to create a dessert that will have everyone asking for the recipe. Whether you’re a seasoned home cook or just looking for an easy holiday activity, this ice cream is guaranteed to be a hit.
Why This Christmas Cookie Ice Cream Recipe is a Holiday Favorite
- Incredibly Easy: With just a few simple ingredients and no ice cream maker required, this recipe is practically foolproof.
- Perfect for Leftovers: It’s the best way to use up any extra Christmas cookies you have on hand, reducing waste and creating a new treat.
- Completely Customizable: Use any cookies you like! Sugar cookies, gingerbread, shortbread, or even a mix of everything works beautifully.
- Ultra Creamy Texture: We use a classic no-churn base of heavy cream and sweetened condensed milk for a luxuriously smooth and creamy result every time.
The Key Ingredients You’ll Need
The magic of this recipe is its simplicity. You only need a handful of ingredients to create this spectacular homemade Christmas cookie ice cream. Quality matters here, so use the best ingredients you can for the most delicious flavor.
- Heavy Whipping Cream: This is the foundation of our ice cream. It whips up to create a light, airy, and creamy base. Make sure it’s well-chilled before you start.
- Sweetened Condensed Milk: This provides the sweetness and ensures the ice cream stays soft and scoopable, preventing large ice crystals from forming.
- Vanilla Extract: A splash of pure vanilla extract enhances the other flavors and adds that classic ice cream taste.
- Christmas Cookies: The star of the show! You’ll need about 1 to 1.5 cups of roughly chopped cookies. A mix of different kinds adds wonderful texture and flavor.
- Festive Sprinkles: While optional, a generous amount of red and green sprinkles adds a pop of holiday color and fun.
How to Make Christmas Cookie Ice Cream (Step-by-Step)
Making this festive ice cream is a simple four-step process. Just whip, mix, fold, and freeze!
Step 1: Prepare the Cookies and Pan
First, line a 9×5 inch loaf pan with parchment paper, leaving some overhang to make lifting the ice cream out easier later. Roughly chop your Christmas cookies into bite-sized pieces. You want a variety of sizes for the best texture. Set them aside.
Step 2: Whip the Heavy Cream
In a large, chilled bowl, pour in the cold heavy whipping cream. Using an electric mixer (stand or handheld), beat the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream holds its shape. Be careful not to over-whip, or you’ll start making butter!
Step 3: Make the No-Churn Base
In a separate large bowl, whisk together the sweetened condensed milk and vanilla extract until smooth. Gently fold about one cup of the whipped cream into the condensed milk mixture. This lightens it up, making it easier to incorporate the rest of the whipped cream without deflating it.
Now, gently fold the lightened condensed milk mixture back into the main bowl of whipped cream. Fold until just combined—you want to keep as much air in the whipped cream as possible.
Step 4: Fold in Cookies and Freeze
Gently fold in your chopped Christmas cookies and festive sprinkles, reserving a few to sprinkle on top. Pour the mixture into your prepared loaf pan and smooth the top with a spatula. Garnish with the reserved cookie crumbs and more sprinkles. Cover tightly with plastic wrap and freeze for at least 6 hours, or until firm. For a truly decadent treat, consider pairing a scoop with our classic bakery-style chocolate chip cookies.
Choosing the Best Cookies for Your Ice Cream
You can use almost any Christmas cookie, but some work better than others. For the best texture, choose cookies that are on the crisper side. They will soften in the ice cream but won’t turn to complete mush.
- Excellent Choices: Shortbread, sugar cookies, gingerbread cookies, and biscotti hold their texture wonderfully.
- Good Choices: Softer cookies like snickerdoodles can work, but use a light hand and don’t chop them too small.
- Creative Idea: For a different kind of holiday dessert, try crumbling in some of our no-bake Christmas cheesecake bites for a creamy, tangy surprise.
Fun Variations and Mix-In Ideas
This recipe is a fantastic base for your creativity. Here are a few ideas to make it your own:
- Peppermint Twist: Add 1/2 teaspoon of peppermint extract to the base and use crushed candy canes instead of sprinkles.
- Chocolate Lover’s Dream: Fold in some chocolate shavings or a fudge swirl along with your cookies.
- Nutty Crunch: For extra texture and flavor, add a handful of toasted pecans or walnuts. It pairs wonderfully with the sweetness, much like in a pecan pie cheesecake.
Tips for the Creamiest Homemade Ice Cream
- Chill Everything: For the best results, make sure your bowl, beaters, and heavy cream are very cold. This helps the cream whip up to its maximum volume.
- Don’t Overmix: Fold the ingredients together gently. Overmixing will knock the air out of the whipped cream, resulting in a denser ice cream.
- Freeze Properly: Place the ice cream in the coldest part of your freezer and avoid opening the door too often as it freezes.
Frequently Asked Questions
You can try substituting the heavy cream with chilled, full-fat coconut cream (the solid part from a can) and using a dairy-free sweetened condensed milk alternative. The final texture may be slightly different but should still be delicious.
Absolutely! Both homemade and store-bought cookies work perfectly in this recipe. It’s a great way to use up any extra cookies you have on hand, regardless of where they came from.
No, you do not! This is a no-churn ice cream recipe, which means you only need an electric mixer to whip the heavy cream. The base of heavy cream and sweetened condensed milk creates a creamy texture without churning.
For the best taste and texture, you should enjoy your homemade ice cream within 2 weeks. Be sure to store it in an airtight container or cover it tightly with plastic wrap to prevent freezer burn.
Crisp cookies work best as they hold their texture without getting too mushy. We recommend using sugar cookies, shortbread, or gingerbread cookies. Avoid very soft or cakey cookies.
More Delicious Holiday Desserts
Loved this festive frozen treat? Keep the holiday spirit going with more easy and delicious recipes that are perfect for sharing with family and friends. From cheesecakes to cookies, there’s always room for one more sweet treat on the holiday table!
When you’ve made this delicious Christmas cookie ice cream, we’d love to see it! Share your creation and tag us on Pinterest. Your feedback and festive photos make our day!
Christmas Cookie Ice Cream Recipe
Christmas Cookie Ice Cream (The Easiest Festive Recipe!)
Ingredients
Equipment
Instructions
- Line a 9x5 inch loaf pan with parchment paper. Roughly chop the Christmas cookies and set aside.
- In a large, chilled bowl, use an electric mixer to beat the cold heavy cream until stiff peaks form.
- In a separate bowl, whisk the sweetened condensed milk and vanilla extract. Gently fold in a cup of the whipped cream to lighten the mixture.
- Gently fold the condensed milk mixture back into the remaining whipped cream until just combined. Then, fold in the chopped cookies and sprinkles.
- Pour the mixture into the prepared loaf pan and spread evenly. Top with extra cookie crumbs and sprinkles. Cover with plastic wrap and freeze for at least 6 hours, or until firm.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping. Enjoy!
Notes
Tip 2: Feel free to use a mix of different types of crisp Christmas cookies for more complex flavor and texture.
Tip 3: For easy serving, use the parchment paper overhang to lift the entire block of ice cream out of the pan.
