Christmas Sugar Cookie Dough Ice Cream
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Christmas Sugar Cookie Dough Ice Cream is made with only 7 ingredients and is so easy to prep. Made with a vanilla ice cream base and filled with edible sugar cookie dough bites! Serve in a bowl, in ice cream sandwiches or with ice cream cones for a fun treat!
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sugar cookie dough ice cream
This Christmas Sugar Cookie Dough Ice Cream is better than the store-bought ice cream and is a no-churn recipe so you can make this without an ice cream maker, woohoo! Creamy vanilla ice cream is loaded with edible sugar cookie pieces and festive Christmas sprinkles.
Sugar cookie lovers will especially love this ice cream and it’s so easy and simple to make in your own kitchen. Ice cream is always a good idea to have in your freezer and it will pair with just about any dessert during the holiday season like pies, brownies, and of course..cookies!
If you love sugar cookies, try my Edible Sugar Cookie Dough, (the best) Sugar Cookie recipe, and Sugar Cookie Bars!
More easy no churn homemade ice cream flavors to try is my Butterfinger Ice Cream, Strawberry Nice Cream, and Pumpkin Pie Ice Cream. These Ice Cream Nachos are also so fun to make!
Why You’ll Love sugar cookie ice cream
key ingredients
- Heavy whipping cream: The main ingredient responsible for making the ice cream be extra smooth and creamy.
- Sweetened condensed milk: Gives this ice cream extra sweetness and rich creamy flavors.
- All-purpose flour: Make sure to heat treat it before to it’s safe to eat. You could also use whole wheat flour instead but it will change the texture of the dough a bit.
- Sugar: The star ingredient to make the sugar cookie dough.
- Butter: Helps bind the dough together.
- Vanilla extract: You could also use vanilla bean paste for an extra rich flavor. Almond extract could be used to get more of a “sugar cookie flavor”.
- Sprinkles: Use your favorite colored sprinkles! I love using Christmas sprinkles during the holidays and rainbow sprinkles for birthdays or special occasions.
how to make sugar cookie dough ice cream
Make sugar cookie dough
Mix cookie dough: In a medium mixing bowl, add the flour, sugar, butter, and one teaspoon of vanilla extract to a mixing bowl and mix with an electric hand mixer or you hands until all ingredients are combined into a soft dough.
Add sprinkles: Add one tablespoon of sprinkles and mix until evenly incorporated.
Place dough in refrigerator: Cover bowl with plastic wrap and place the cookie dough in the refrigerator while preparing the ice cream.
To make the sugar cookie dough ice cream
Whip heavy cream and vanilla extract: Add the heavy cream and remaining teaspoon of vanilla extract to a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer or a whisk attachment for about two minutes, or until stiff peaks form when the beater is lifted.
Add sweetened condensed milk and sprinkles: Fold them in gently with a rubber spatula until combined.
Form cookie dough balls and add to ice cream: Take the cookie dough out of the refrigerator and break off small pieces of dough, roll them into little balls, and drop them into the ice cream. Mix gently to combine.
Pour the ice cream into a freezer-safe loaf pan: Smooth out the top of the ice cream with a rubber spatula, and top with additional sprinkles if desired.
Freeze ice cream: Place the ice cream in the freezer for at least four hours for soft ice cream, or overnight for firmer but still scoop-able ice cream. Scoop and serve in a bowl or cone, enjoy!
tips & variations
- Make this for any holiday: Swap the Christmas sprinkles for rainbow sprinkles to make this for a birthday or celebration. Use orange and black sprinkles for Halloween or red and pink sprinkles for Valentine’s Day.
- Add chocolate: Add chocolate chips to the dough or to the ice cream mixture.
- Add peppermint: Swap the vanilla extract for peppermint extract to give the Sugar Cookie Fudge a minty flavor. Could could even crush up candy canes and add them to the mixture. This is perfect treat for the holidays!
- Add Crunch: Add a handful of your favorite chopped nuts to the cookie dough or to the ice cream. Great nut options to use are chopped almonds, walnuts, hazelnuts, and pecans.
- Other add-ins: Sugar cone pieces, chopped Oreo cookies, chocolate chip cookies, or sugar cookies, freeze-dried fruit, or your favorite candy bars.
heat treating flour
You always want to be sure you heat all-purpose flour before consuming it raw in recipes like this. Theres a small chance that raw flour can contain salmonella and other bacterias so we want to be extra careful.
To make raw flour safe to eat, place cookie mix on a rimmed baking sheet and bake at 350 degrees F for about 5 minutes. Just be sure it doesn’t burn. Be sure to break up any clumps if any.
You can also microwave the flour which would be the quickest and easiest way. Place the cookie mix in a microwave safe bowl and heat on high for 20-45 seconds. Each microwave is different, so please be mindful of the temperature.
leftovers & storage
Store leftover homemade ice cream in an airtight container in the freezer for up to two weeks for the freshest flavors.
Before serving, be sure to allow the ice cream to sit at room temperature for five to ten minutes to allow it to soften. Another easy way to serve ice cream is to place a spoon under running water for a few minutes before dipping it into the frozen ice cream.
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Sugar Cookie Dough Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 ounce. can sweetened condensed milk
- 2 teaspoons vanilla extract divided
- 1/2 cup heat-treated all purpose flour
- 1/4 cup white granulated sugar
- 5 tablespoons salted butter softened, room temperature
- 1/4 cup holiday sprinkles divided
Instructions
Heat treat flour
- Spread the flour evenly on a baking sheet lined with parchment paper and bake at 350 degrees F for 5 minutes. Allow the flour to cool completely before using.
Make cookie dough
- In a medium mixing bowl, add the heat-treated flour, sugar, butter, and one teaspoon of vanilla extract to a mixing bowl and mix with an electric hand mixer or you hands until all ingredients are combined into a soft dough.
- Add one tablespoon of sprinkles and mix until evenly incorporated.
- Cover bowl with plastic wrap and place the cookie dough in the refrigerator while preparing the ice cream.
To make the ice cream
- Add the heavy cream and remaining teaspoon of vanilla extract to a large mixing bowl or in the bowl of a stand mixer and beat on high speed with an electric mixer for about two minutes, or until stiff peaks form when the beater is lifted.
- Add the sweetened condensed milk and remaining sprinkles to the mixing bowl and fold them in gently with a rubber spatula until combined.
- Take the cookie dough out of the refrigerator and break off small pieces of dough, roll them into little balls, and drop them into the ice cream. Mix gently to combine.
- Pour the ice cream into a freezer-safe loaf pan. Smooth out the top of the ice cream with a rubber spatula, and top with additional sprinkles if desired.
- Place the ice cream in the freezer for at least four hours for soft ice cream, or overnight for firmer but still scoop-able ice cream.
- Scoop and serve in a bowl or cone, enjoy!
