Ingredients
- 1⁄2 cup Sugar
- 1⁄2 cup Brown Sugar, firmly packed
- 1 teaspoon Ground Cinnamon
- 2 cups Shamrock Farms Heavy Whipping Cream
- 1 1⁄2 cups Shamrock Farms Half-and-Half
- 1 1⁄2 teaspoons Vanilla Extract
- 1½ cups Chopped Cookies (Sugar & Snickerdoodle recommended)
- ⅛ - ¼ cup Holiday Sprinkles
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style="background-color: white; color: #c11c1c; font-family: "Trebuchet MS", Verdana, sans-serif; font-size: 21px; font-weight: 700;">Instructions
- In a medium mixing bowl, combine sugars and cinnamon.
- Pour in creams and vanilla and stir until well-mixed.
- Cover and chill for 2-3 hours (or overnight)
- Chop cookies and freeze.
- Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions.
- When 5 minutes remain in the cycle, add the frozen chopped cookies.
- When the cycle is complete, fold in sprinkles.
- Pour into a container and freeze for 1-2 hours.
- Scoop and serve!
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