Christmas Cookie Ice Cream

Who says you can’t have ice cream when it’s cold outside?! This Christmas cookie ice cream is the perfect treat for the holiday season if you’re someone who likes ice cream any time of the year (like, who doesn’t?). Loaded with your favourite Christmas cookies, and SO easy to make, this dessert is a yes every time! 

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A tin of Christmas cookie ice cream on a board with cones on the bottom left corner and a scooper on the top right.

What is Christmas cookie ice cream?

Christmas cookie ice cream is an incredibly easy no-churn, homemade ice cream filled with your favourite Christmas cookies. The base is a classic vanilla and you can use any cookies that remind you of the Christmas season or that you love to enjoy during this time of year. 

What do you need to make Christmas cookie ice cream? 

-sweetened condensed milk

-heavy whipping cream

-vanilla extract


-Christmas cookies of your choice 

The base of this recipe is made up of 4 ingredients, can it get easier than that?! 

What kind of cookies can you use?

Absolutely any cookies that put you in the Christmas spirit! You can really use any cookies you want, and you could make this for another occasion using a different category of cookie. Here are some suggestions: 

  • ginger molasses: a soft cookie with predominantly ginger and cinnamon flavours, a personal classic for me during the holiday season 
  • gingerbread: a firm cookie with ginger and cinnamon flavours, as well as other warm spices in the background
  • sugar cookies: store bought or homemade, chewy or crispy, any way you make these cookies they are a wonderful addition to any lineup of holiday cookies
  • shortbread cookies: a crumbly and buttery cookie that is always a staple around Christmas 
  • snickerdoodles: a soft cookie bursting with cinnamon flavour
  • chocolate chip: the most classic of all classics for any time of year, they go with literally everything 
  • Italian rainbow cookies: something that I grew up with and is in my top 5 desserts of all time. They’re a cake-like layered cookie with thin layers of jam in between and chocolate on top. In my family, they always come out during the holidays. I also happen to know that these taste phenomenal in ice cream.
  • chai cookies: a warm spice filled chewy cookie that pairs very well with the spices of the holidays. Check out my recipe for them here. You could also use any spice cookie you’d like.    

How to make no churn ice cream 

I cannot get over how insanely easy it is to make your own no-churn ice cream. You basically just mix your sweetened condensed milk with the flavouring you’re using and then make your whipped cream. Mix half the whipped cream with the condensed milk and then that mixture with the rest of the cream. And if you’re not making any crazy flavours you would just pop it in the freezer and be done! I want to make ice cream for every occasion now!  

Three scoops of ice cream in a horizontal line with pieces of broken cone and cookies surrounding.

How to make Christmas cookie ice cream 

First, measure out your sweetened condensed milk and mix it with your flavouring, in this case it’s the vanilla. While shopping for this recipe I realized that in Canada we only have cans of sweetened condensed milk that are around 10oz, whereas in the States they’re all 14oz. Since we need 14oz for this recipe, if you’re also in a place with different can sizes you’ll just have to measure it out to 14oz. 

The second step is to whip your heavy cream until stiff peaks form. It should only take around 4-5 minutes on medium-high. When that’s done, take half of the whipped cream and add it to the sweetened condensed milk. Gently fold in the whipped cream with a silicone spatula until well combined. Next, take that mixture and add it to the rest of the whipped cream. Gently fold again until all is mixed thoroughly. Transfer the mixture to a small loaf pan or other container and cover with aluminium foil or plastic wrap. You could also use a freezer safe container of your choice here. Let freeze for about 2 hours.

After two hours the ice cream should be a little more firm but not yet frozen. At this point you can add your cookies in. Chop up all the cookies into small pieces and add them to the ice cream. Mix evenly and put back in the freezer for at least 3 more hours. If you’re using a smaller container you might have to take the ice cream out and put it into a large bowl to mix your cookies in. You can most definitely leave the Christmas cookie ice cream in the freezer overnight or for an extended period of time until you’re ready to eat it. I decided to add some extra cookies to the top but you can choose if you’d like to do that step. 

Other flavour recommendations

If you’d like to make the base something other than vanilla I have a few suggestions for you:



-holiday spice  


-mint chocolate  

You could also swirl some frosting into the batter when adding the cookies. 

And just like that you have yourself some Christmas cookie ice cream! I think this is such a fun treat to have during the holiday time and yet another thing to add to your dessert rotation. And don’t let anyone tell you that ice cream in the winter is a bad idea! Unless you’re on the other side of the world from me and it’s actually summer during Christmas. In that case, this is even more perfect for you! 

A close up showing cookie pieces scattered throughout.

Christmas Cookie Ice Cream

Who says you can’t have ice cream when it’s cold outside?! This Christmas cookie ice cream is the perfect treat for the holiday season if you’re someone who likes ice cream anytime (like, who doesn't?). Loaded with your favourite Christmas cookies, and SO easy to make, this dessert is a yes every time! 
Prep Time20 minutes
Freeze Time5 hours
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: christmas cookie ice cream, christmas cookies, christmas desserts, ice cream, no churn ice cream
Yield: 8
Author: Gianna


  • 14 oz sweetened condensed milk
  • 2 cups heavy or whipping cream
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1 ¼ cup ginger molasses cookies
  • 1 cup sugar cookies
  • 1 cup snickerdoodle Oreos


  • Mix condensed milk, vanilla, and salt in a large bowl and set aside.
  • Whip heavy cream in a stand mixer with the whisk attachment or with a hand mixer on medium-high until stiff peaks form. The whipped cream should be able to stand up firmly on its own.
  • Fold half the whipped cream gently into the condensed milk with a silicone spatula until combined. Then fold that mixture into the rest of the whipped cream and fold gently again until well combined.
  • Add mixture to a small loaf pan or freezer-safe container, cover, and keep in the freezer for around 2 hours until the ice cream has firmed up a little but is still soft.
  • Chop up all the cookies into small pieces. Add cookies to the ice cream base and mix until evenly distributed. Put back in the freezer for at least 2-3 more hours, or overnight. The ice cream is ready when it has firmed up.


If using homemade cookies, bake the cookies before the ice cream is ready to have them to chop up and add to the mixture. 
My exact recipe uses the cookies that I used but you can of course use any cookies you’d like. You can also use as much of the cookies as you’d like. 

Looking for more Christmas and holiday desserts? Check these out! 

Edible Sugar Cookie Dough

Chocolate Orange Brownies

Christmas Dessert Charcuterie Board

Christmas Crack Chex Mix 

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