Indulge in the festive flavors of Christmas Cookie Ice Cream, a creamy blend studded with crumbled sugar cookies and colorful sprinkles. This homemade version lets you recreate that holiday magic right in your ice cream maker, perfect for family dessert nights or cozy seasonal celebrations. It churns up silky and rich, capturing all the joy of Christmas in every scoop.
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Ingredients for Christmas Cookie Ice Cream
For the base
- Heavy Cream – The rich, velvety foundation that makes this ice cream so dreamy.
- Whole Milk – Balances the creaminess without weighing it down.
- Granulated Sugar – Sweetens everything perfectly; don’t skimp on it.
- Fine Sea Salt – A pinch to enhance all the flavors.
- Large Egg Yolks – They create that luxurious custard texture we all love.
- Vanilla Extract – Pure extract is best for that classic, warm flavor.
For the mix-ins
- Soft Christmas Cookies – Sugar cookies or gingerbread crumbled in for festive cheer.
- Peppermint Bark or Candy Canes – Optional, but they add a fun, minty crunch if you’re feeling extra festive!
Cook Time for Christmas Cookie Ice Cream recipe
I always tell my friends that the best things in life are worth the wait, and this ice cream is no exception. The active time is quite short, but a little patience for chilling and freezing makes all the difference.
You’ll be enjoying your homemade holiday ice cream with candy canes before you know it! This is one of those festive Christmas treats that feels like a special project but is surprisingly straightforward.
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Chilling/Freezing Time | 8+ hours (overnight best) |
| Total Time | 35 minutes active |
If you’re looking for another frozen dessert that comes together quickly, you must try my frozen yogurt recipe for a tangy alternative.
How to Make Christmas Cookie Ice Cream
Making this Christmas Cookie frozen dessert from scratch is such a joyful process. I love the ritual of it—the scent of vanilla and sugar filling the kitchen just puts me in the holiday spirit.
Step 1: Warm the Cream Base
Combine 2 cups heavy cream, 1 cup whole milk, 3/8 cup granulated sugar, and 1/4 teaspoon fine sea salt in a medium saucepan over medium heat. Stir occasionally and heat until the mixture is steaming hot but not boiling, approximately 5 minutes.
Step 2: Whisk the Egg Yolks
Whisk 6 large egg yolks with the remaining 3/8 cup sugar in a medium bowl for about 2 minutes until the mixture turns pale yellow and thickens slightly.
Step 3: Temper the Eggs
Slowly pour 1 cup of the hot cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Then, gradually pour the entire egg mixture back into the saucepan while stirring.
Step 4: Cook the Custard
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches 170°F on an instant-read thermometer, about 5 to 7 minutes. Avoid letting it boil.
Step 5: Chill Thoroughly
Strain the custard through a fine-mesh sieve into a clean bowl. Stir in 1 teaspoon vanilla extract, cover, and refrigerate until completely chilled, at least 4 hours or overnight.
Step 6: Churn the Ice Cream
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.
Step 7: Fold and Freeze
Gently fold in 1 cup crumbled Christmas cookies and 1/4 cup optional peppermint bark using a spatula until evenly distributed. This creates that wonderful festive frozen treat with cookie chunks we all love. Transfer to an airtight container, press parchment paper onto the surface, and freeze until firm, at least 4 hours or overnight.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few secrets to making the perfect batch of Christmas Cookie Ice Cream. Here are my favorite ways to personalize this festive treat and make it truly your own.
- Flavor Swap: For a different twist, use crushed gingerbread cookies instead of sugar cookies. It gives the ice cream a warm, spiced flavor that’s absolutely divine with the creamy peppermint bark ice cream base.
- Diet Tweak: You can create a no-churn frozen dessert with crushed cookies by using sweetened condensed milk instead of the custard base. Just whip the cream separately and fold it all together before freezing.
- Texture Fix: If you prefer a smoother texture, pulse your cookies into finer crumbs before folding them in. For extra crunch, add them in larger chunks right at the end of churning.
- Storage Tip: This rich custard ice cream with vanilla freezes beautifully. Always press that parchment paper directly on the surface to prevent ice crystals. For more great make-ahead ideas, check out my guide to healthy Thanksgiving desserts that travel well. And if you love creative ice cream flavors, you’ll adore my lemon cherry ice cream recipe for a fruity variation.
Christmas Cookie Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 6 large egg yolks
- 1 tsp vanilla extract
- 1 cup crumbled soft Christmas cookies such as sugar cookies or gingerbread
- 1/4 cup finely chopped peppermint bark or candy canes optional
Equipment
- saucepan
- fine mesh sieve
- ice cream maker
Method
- In a medium saucepan over medium heat, combine the heavy cream, whole milk, half of the sugar, and the salt. Heat the mixture, stirring occasionally, until it is steaming hot but not boiling, which should take about 5 minutes.
- In a separate medium bowl, vigorously whisk the egg yolks with the remaining sugar until the mixture becomes pale yellow and slightly thickened, about 2 minutes.
- Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Then, gradually pour the entire egg mixture back into the saucepan while stirring.
- Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches 170°F on an instant-read thermometer, about 5 to 7 minutes. Do not let it boil.
- Immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Cover the bowl and refrigerate until completely chilled, at least 4 hours or overnight.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.
- Gently fold in the crumbled Christmas cookies and optional peppermint bark with a spatula until evenly distributed throughout the ice cream.
- Transfer the ice cream to an airtight container, press a piece of parchment paper directly onto the surface, and freeze until firm, at least 4 hours or overnight.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this Christmas Cookie Ice Cream is certainly a treat, I believe in celebrating food joyfully and mindfully. Every ingredient brings something special to the table, and understanding its role helps us appreciate each scoop even more.
The egg yolks provide protein and essential vitamins, while the dairy offers calcium for strong bones. I always use real vanilla extract because it contains antioxidants that are wonderful for our bodies. The cookies bring festive joy—and sometimes that’s the most important nourishment of all!
For those watching their intake, here’s a breakdown of what you’re enjoying per serving. Remember, portion control is your friend with rich desserts like this homemade holiday ice cream with candy canes.
| Nutrient | Per Serving (1/2 cup) |
|---|---|
| Calories | 320 |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 28g |
| Sugar | 24g |
| Protein | 4g |
If you’re curious about more detailed nutritional information for store-bought versions, this resource breaks it down beautifully. For lighter alternatives that still feel indulgent, my frozen yogurt recipe offers a tangy twist, and these healthy Thanksgiving desserts provide plenty of inspiration for guilt-free celebrating.
A Lighter Version of Christmas Cookie Ice Cream
Sometimes we want all the festive flavor without the heaviness, and I’ve perfected a few tweaks that make this Christmas Cookie Ice Cream recipe feel lighter while keeping the holiday magic intact.
My favorite swap is using half-and-half instead of heavy cream—it still gives you that creamy peppermint bark ice cream base texture but with less fat. For an even lighter option, try blending equal parts Greek yogurt and whipped cream for a protein boost that still churns up beautifully.
If you’re watching sugar content, reduce the granulated sugar by 1/4 cup and add a tablespoon of honey or maple syrup instead. The natural sweetness complements the vanilla so nicely! For cookie pieces, choose lower-sugar options or make your own using whole wheat flour and less sugar.
These small changes create a festive frozen treat with cookie chunks that feels indulgent but won’t weigh you down. For more lightened-up ideas, check out my lemon cherry sherbet or these high-protein desserts that satisfy sweet cravings while nourishing your body.
Thoughtful Tips for Special Diets
Over the years, I’ve shared this Christmas Cookie Ice Cream with friends and family who have various dietary needs, and I’ve learned that with a few thoughtful adjustments, everyone can enjoy this festive treat together. Whether you’re sugar-conscious, diabetic-friendly, or just looking for lighter options, here are my favorite ways to adapt this recipe.
For those monitoring blood sugar, try using natural sweeteners like stevia or xylitol in place of granulated sugar—they blend beautifully into the custard base without affecting the creamy texture. You can also reduce the cookie pieces and increase the vanilla and spice flavors to maintain that holiday warmth.
Another trick I love is serving smaller portions in pretty ramekins topped with fresh berries. The fruit adds natural sweetness and makes each bite feel special. For a low glycemic index version, consider using almond flour cookies sweetened with monk fruit—they crumble perfectly into the ice cream and keep everything glucose-friendly.
Remember, the joy is in sharing, and these small tweaks let everyone around the table feel included in the holiday celebration.
How to Serve Christmas Cookie Ice Cream
I’ll never forget the first time I served this Christmas Cookie Ice Cream at our family’s holiday gathering. My nephew, who usually races through dessert, actually paused between bites, looking at me with wide eyes saying, “Aunt Elisson, this tastes like Christmas morning!” That moment cemented this recipe as a permanent part of our family traditions.
Presentation makes all the difference with this holiday cookie ice cream. I love serving it in chilled glass bowls or vintage ice cream dishes that make the colors pop. For a truly special touch, warm your serving spoon in hot water before scooping—it glides through the frozen dessert like magic.
Pair this rich custard ice cream with vanilla with warm gingerbread cookies or a simple sugar cookie on the side. The contrast of temperatures and textures is absolutely divine. For drinks, hot cocoa or peppermint tea complement the flavors beautifully without overwhelming them.
If you’re creating a holiday dessert spread, this Christmas Cookie frozen dessert pairs wonderfully with my cherry cheesecake ice cream for a red-and-white festive theme. For those who prefer fruit-forward options, my lemon cherry ice cream offers a bright contrast that balances the richness perfectly.
However you choose to serve it, this ice cream brings people together—creating moments of joy and connection that truly capture the spirit of the season.
Mistakes to Avoid
Over the years of perfecting this Christmas Cookie Ice Cream recipe, I’ve made my share of mistakes—and learned how to avoid them! Nothing breaks my heart more than seeing a beautiful batch turn icy or grainy, so let me share the simple fixes that ensure perfect results every time.
The most common error is adding cookie pieces too early. If you mix them into warm custard, they turn soggy and lose that festive crunch. Always cool your base completely before folding in those delightful cookie crumbles for the best festive frozen treat with cookie chunks.
Another mistake I’ve made is rushing the churning process. If your ice cream maker bowl isn’t properly frozen, you’ll end up with soft serve instead of that rich, scoopable texture we love. I always freeze mine for at least 24 hours—it makes all the difference for creamy peppermint bark ice cream base consistency.
Don’t overlook tempering your eggs! Pouring hot cream directly onto the yolks will scramble them, creating bits of cooked egg in your dessert. Slowly drizzle the warm mixture while whisking constantly for silky smooth homemade holiday ice cream with candy canes.
For more troubleshooting tips, my snickerdoodle ice cream guide covers common frozen dessert pitfalls, and this seasonal availability information helps you understand why timing matters with holiday treats. Remember, even imperfect batches still taste wonderful—the love you pour in always shines through!
How to Store Christmas Cookie Ice Cream
I’ll never forget the Christmas when my freezer decided to take a holiday itself—the motor quit two days before our family gathering! I learned quickly how to properly store ice cream under pressure, and now I want to share those lessons with you.
The key to keeping your Christmas Cookie Ice Cream perfectly creamy is preventing ice crystals from forming. Always press a piece of parchment paper directly onto the surface before sealing the container—this creates a barrier against freezer air that causes frost.
Use airtight containers with tight-fitting lids rather than the flimsy ones that come with some ice cream makers. Glass containers with clamp lids work beautifully and let you see the festive layers inside. For portion control, try freezing individual servings in small mason jars—they thaw quickly and make serving a breeze.
Your frozen dessert will keep beautifully for about two months, though the cookie pieces may soften slightly over time. For longer storage, consider adding cookies just before serving rather than mixing them in. If you love making ahead, my cherry cheesecake ice cream recipe includes brilliant storage tips, and these Valentine’s treats offer great ideas for holiday dessert preservation too.
Try This Christmas Cookie Ice Cream Yourself
There’s a special magic that happens when families gather around homemade desserts—I still remember my grandmother’s hands carefully layering cookie pieces into her ice cream, telling stories of Christmases past with every scoop.
This Christmas Cookie Ice Cream recipe isn’t just about ingredients—it’s about creating memories that stickier than melted marshmallows on little fingers. Whether you’re starting new traditions or carrying forward old ones, this dessert becomes part of your family’s story.
I encourage you to make this your own! Add extra peppermint for a brighter kick, use your favorite holiday cookies, or swirl in some fudge sauce for ultimate indulgence. The beauty of this easy Christmas Cookie Ice Cream is how it adapts to your family’s tastes and traditions.
For more festive inspiration, try my homemade Christmas cookies to crumble into your batch, or explore this lemon cherry ice cream variation for a fruit-forward twist. If you love frozen yogurt, my tangy frozen yogurt base adapts beautifully to holiday flavors, and this cherry ice cream offers another festive option. For something uniquely refreshing, don’t miss my lemon cherry gelato—it’s become a holiday favorite alongside our traditional Christmas Cookie frozen dessert.
However you choose to enjoy it, I hope this recipe brings as much joy to your kitchen as it has to mine. Share it with loved ones, create new traditions, and most importantly—save me a scoop!
Frequently Asked Questions
Who sells Christmas cookie ice cream?
Several major retailers carry seasonal Christmas cookie ice cream, with Blue Bell being the most recognized brand. Many grocery stores stock this limited-edition flavor from November through December, and some ice cream shops create their own versions too. For guaranteed availability, I recommend calling your local stores ahead or checking their seasonal inventory online.
Why was Blue Bell ice cream taken off the market?
Blue Bell temporarily suspended production in 2015 due to listeria concerns, which led to a nationwide recall. The company implemented rigorous safety protocols and cleaning procedures before returning to market. Today, their Christmas Cookie Ice Cream and other flavors meet strict quality standards, making them safe to enjoy during the holiday season.
What is the number one Christmas cookie in America?
Sugar cookies consistently rank as America’s favorite Christmas cookie, especially when decorated with festive icing and sprinkles. Their simple, buttery flavor pairs perfectly with various mix-ins and makes them ideal for crumbling into ice cream. For homemade options that work beautifully in this recipe, check out my Christmas cookie collection.
What strain are Christmas cookies?
Christmas Cookies is also the name of a popular cannabis strain known for its sweet, earthy aroma and relaxing effects. However, in the context of dessert ice cream, we’re referring to the actual baked cookies containing sugar, flour, butter, and festive spices that get mixed into this holiday frozen treat.
More Festive Treats You’ll adore
If you loved this Christmas Cookie Ice Cream, you’ll want to try these other holiday favorites that bring that same magical warmth to your table.
Lemon Cherry Sherbet – A bright, refreshing contrast to rich holiday desserts that cleanses the palate beautifully.
Lemon Cherry Gelato – Creamier than ice cream with intense fruit flavor that feels elegantly festive.
High-Protein Desserts – Indulgent treats that nourish your body while satisfying sweet cravings.
Healthy Thanksgiving Desserts – Lighter options that let you enjoy holiday flavors without the guilt.
