Ingredients
Equipment
Method
- In a large, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.
- Gently fold the condensed milk mixture into the whipped cream with a spatula until just combined. Be careful not to overmix.
- Fold in the crumbled Christmas cookies and festive sprinkles, reserving a small amount for the topping.
- Pour the mixture into a 9x5 inch loaf pan or another freezer-safe container. Sprinkle the reserved cookie crumbs and sprinkles on top.
- Cover tightly and freeze for at least 6 hours, or until the ice cream is firm.
Nutrition
Notes
For the creamiest texture, make sure your heavy cream is very cold before whipping.
Press a piece of parchment paper directly on the surface of the ice cream before covering to prevent ice crystals.
Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.
Press a piece of parchment paper directly on the surface of the ice cream before covering to prevent ice crystals.
Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.