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Hi Bold Bakers!
My recipe for Santa’s Milk and Cookies Ice Cream is going to be your new best friend this Christmas. This time of year I find myself overwhelmed with the amount of leftover baked goods, treats, and cookies. Be it from doing my own baking, or friends bringing things over, I always have more than I know what to do with, so I created this Santa’s Milk and Cookies Ice Cream to put those extra cookies to good use!
There is a reason Santa loves cookies and milk! It is because they are a match made in heaven. Similar to its cousin Cookie Dough Ice Cream, this Santa’s Milk and Cookies Ice Cream starts just like my other Holiday Ice Cream Flavors, with my No-Machine Ice Cream base. If you’ve never made this homemade ice cream before it is one of my favorite tricks as it’s just a matter of whipping some cream and adding sweetened condensed milk.
After making the base for this ice cream I add in a whole lot of crushed chocolate chip cookies. I like to leave some big chunks to make sure each bite has that cookie hit. This Santa’s Milk and Cookies Ice Cream is sure to become your new holiday favorite!
After the chocolate chip cookies are mixed into the vanilla base it’s transformed into something so rich, comforting and full of that Milk and Cookies flavor we all love. I hope you enjoy!
Have you seen my Holiday Baking Headquarters page? There you’ll find every recipe you could possibly need for the Holidays, from Easy Sugar Cookies to my Best-Ever Pecan Pie. Plus, get more Holiday Ice Cream flavors including Gingerbread Men and Cookies for Santa Ice Cream.
Try These Recipes!
Santas Milk and Cookies Ice Cream Recipe
Ingredients
- 1 x14 ounce (1 Can/ 400ml) sweetened condensed milk, cold
- 2 cups (16oz/450 ml) heavy fresh dairy cream, cold
- 1 teaspoons vanilla extract (optional)
- 1 1/2 cup ( 3 1/2oz/135g) crushed chocolate chip cookies
Instructions
- Beat cold heavy dairy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base add in your chocolate chip cookie crumbs.
- Freeze at least 4 hours or overnight before scooping and serving.
I made the “Santa’s Cookies and Milk” ice cream for a group of fourteen people I had over for dinner. It was very simple to make and everyone absolutely loved it. I am looking forward to trying other flavors. The leftovers kept in the freezer nicely for a couple of weeks. I wouldn’t keep it much longer as the ice cream texture begins to soften and turn creamy. The taste was still there, but the structure was not.
Hi Gemma,
I have been watching your recipes on you tube and they are easy. I love icecream and want to try all your recipes unfortunately we do not find heavy fresh cream. One easily available is with 25pcnt fat. Is there any way out to try your recipes with the cream available here.
Thanks and Regards
Manisha
Hi Gemma,
I was wondering if I could beat/whip the cream with a hand mixer? TIA!
Elise.
Hi
Can I use whipped cream instead of heavy cream? Heavy is expensive/not easily available where I am.
Thanks
Desiree
Hi Gemma I love you so much
# boldbaker
I love baking so much just like you I wish I was such a professional
Best wishes
Jana Hatem
Thanks for that amazing recipe. Could you tell me how to make a heavy dairy cream?
Thank you so much
Thanks for the milk &cookies ice-cream recipe, however can one produce it without sweetened condensed milk?
How fine are this chocolate crumbs, very smooth or rough.
At what temperatures are we to freeze before serving.
Regards