Christmas Cookie Ice Cream Recipe

So you want something festive, creamy, sugary, and dangerously addictive… but you’re not in the mood to bake 12 dozen cookies like some overachieving Christmas elf? Yeah, I get you. Enter: Christmas Cookie Ice Cream — the holiday dessert that tastes like Santa high-fived your taste buds without forcing you to preheat anything. Grab a spoon. Or… don’t. (You will.)

Why This Recipe Is Awesome

So glad you asked — even if you didn’t.

• First of all, it’s ridiculously easy. Like, “why isn’t everyone doing this?” easy.
• It tastes like every Christmas memory rolled into one creamy scoop.
• It’s idiot-proof — even I didn’t mess it up, which is saying a lot.
• No ice cream machine? No problem. Your spoon and your freezer are doing all the heavy lifting.
• And honestly? It’s the perfect excuse to eat cookies and call it a “recipe.”

You’re already winning.

Ingredients You’ll Need

(Grab these before someone else uses them for “real baking.”)

• 2 cups heavy whipping cream – the fluffy magic maker.
• 1 can (14 oz) sweetened condensed milk – aka liquid gold.
• 1 tsp vanilla extract – because plain ice cream is sad.
• 1 cup crushed Christmas cookies – sugar cookies, gingerbread, shortbread… whatever survived the cookie thieves.
• ½ cup red & green sprinkles – holiday confetti.
• Optional: ¼ tsp almond extract – if you want people to think you’re fancier than you are.

Step-by-Step Instructions

1. Whip the cream.
   Grab a big bowl and whip the heavy cream until stiff peaks form. Not soft peaks. Not “almost there.” Stiff. You’ll know it’s right when the cream refuses to flop around like a lazy Sunday morning.
2. Mix the sweetened condensed milk + vanilla.
   In another bowl, stir the condensed milk with vanilla (and almond extract, if you’re feeling bougie). It should look creamy and shiny, like dessert is about to happen.
3. Fold the whipped cream into the mixture.
   Gently fold — don’t stir like you’re fighting for your life. Folding keeps everything fluffy. This is ice cream, not pancake batter.
4. Add in the cookies and sprinkles.
   Toss in your crushed Christmas cookies and sprinkles. Mix until everything looks like a North Pole party.
5. Transfer to a loaf pan.
   Smooth the top. Add extra cookie crumbs if you want your ice cream to scream “I’m festive!”
6. Freeze for 6 hours or overnight.
   Try not to check on it every 20 minutes. Patience = better texture. You’ve got this.
7. Scoop and eat.
   Congratulations — you just made Christmas in a bowl.

Common Mistakes to Avoid

Because we’re all human:

• Over-mixing the cream. You want stiff peaks, not buttery bricks.
• Adding huge cookie chunks. They freeze into rocks. Your dentist will not approve.
• Using watery low-fat cream. Don’t even. Heavy cream only.
• Skipping sprinkles. Why? It’s Christmas. Live a little.
• Freezing for only 1–2 hours. No. Stop. You’ll get slushy sadness instead of ice cream.

Alternatives & Substitutions

Need to switch things up? I got you.

• No Christmas cookies? Use Oreos, graham crackers, or literally any cookie you love. This recipe is not judgmental.
• Add-ins: Crushed peppermint, mini marshmallows, chocolate chips — go wild.
• Extract swaps: Try peppermint extract (go light!), cinnamon extract, or skip extract entirely. Still delicious.
• Holiday flavor twist: Add ¼ cup cocoa powder to the condensed milk for chocolate Christmas cookie ice cream. Boom.
• Dairy-free version: Use coconut cream + coconut condensed milk. Not exactly the same, but shockingly good.

FAQs

Can I use store-bought cookies?

Of course. Why waste your time baking when the grocery store already did it for you?

Do I need an ice cream machine?

Nope! This is no-churn magic. Your freezer is the real MVP.

Can I make it less sweet?

Technically yes, but why? It’s Christmas. Sugar is the whole vibe.

Can I use margarine instead of butter in cookies I bake for this?

Sure… if you want sadness. Butter forever.

How long does it last in the freezer?

About 1–2 weeks — or 24 hours if you have kids, roommates, or zero self-control.

Can I make this ahead for a party?

Absolutely. It actually tastes even better on day two.

What kind of cookies work best?

Sugar cookies, gingerbread, biscotti, butter cookies — basically anything you’d dunk in a cup of cheer.

Related Articles:

•  Lime Sherbet Recipe
•  Chocolate Cherry Brownie Bombs Recipe
• Cookie Dough Frozen Yogurt Bites Recipe

Final Thoughts

And there you go — your homemade Christmas Cookie Ice Cream, ready to bring joy, sugar, and maybe a little chaos to your holiday season. It’s festive, it’s simple, it’s delicious, and it makes you look like you really have your life together.

Now go impress someone — or just sit on the couch and eat straight from the pan. You’ve earned it.