Sugar Cookie Ice Cream
I’ve been having so much fun whipping up various ice cream recipes this year! I’ve seriously been making a batch almost every week. Since I mostly use coconut milk in my ice cream, I like to throw in a sorbet recipe every once and a while too to lighten things up.
A few months ago, I threw together some sugar cookie bars to take in to work. I ended up with leftovers to bring home with me. I’m not used to that… I blame it on the fact that the recipe makes a LOT of sugar cookie bars, and it was a beautiful Friday so I think people cut out early. When I take baked goods to work, I don’t usually set them out until the afternoon so I’m not ruining anyone’s lunch appetite.
So I found myself with some leftover sugar cookie bars. Not sure what to do with them, I wrapped them up in some plastic wrap and foil and threw them in the freezer.
A couple weeks later, after the huge success of the Snickerdoodle Ice Cream, I was trying to decide what kind of ice cream to make next. You can see where this story is going. Similar to the Snickerdoodle Ice Cream, this is simply a vanilla ice cream (made with almond extract and very little sugar) with large chunks of sugar cookie bars thrown into the mix. To make things even more fun, I also threw some sprinkles in. If you don’t happen to have sugar cookie bars sitting around, or don’t want to make them, you could easily use sugar cookies (homemade, or even store bought) to make this ice cream.
With the taste of sugar cookies and the fun sprinkles mixed in, this is the perfect ice cream to serve at a birthday or any other celebration.
One Year Ago: Peanut Butter Chocolate Chip Muffins and Balsamic Fiddleheads
Three Years Ago: Homemade Chicken Broth and Veggie Chicken Soup in the Crockpot
Four Years Ago: Mounds Cupcakes
Five Years Ago: Pina Colada Cupcakes
Sugar Cookie Ice Cream
Ingredients:
2 cans coconut milk
1/3 cup sugar
2 tsp vanilla extract
1 tsp almond extract
2 - 2 1/2 cups chopped sugar cookie bars, about 6 bars, chopped
Multi-colors sprinkles, optional
Directions:
In a medium saucepan, combine coconut milk and sugar.
Warm the milk mixture over medium heat until the sugar has completely melted. Do not boil milk.
Remove from heat and whisk in extracts.
Pour mixture into a bowl and allow to cool in the fridge, at least 4 hours and up to overnight.
Process the ice cream in your ice cream maker according to the manufacturer's instructions. During the last 5 minutes, add the sugar cookie bar pieces and additional sprinkles. Place ice cream in a freezer safe continue and freeze for 4 hours before serving.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I always loved fig newtons too 🙂 I have never thought of making my own. Now I know where to find a great recipe 😉
I am going to have to make these. As well as making them with some blackberries.
These look amazing and waaaay better than the store bought brand.
My husband loves fig newtons – just added this to my ever growing list of things to make!
I liked Newtons until they messed with the recipe…Maybe this version will be yummier.
I love the idea of making these at home! I still buy Newtons from time to time…they’re so nice and wholesome.
You are so creative! My family loves Fig Newtons….can’t wait to make these!
My boyfriend and I were just talking about fig newtons this evening! I was saying how much I loved them but hadnt had them recently.. and heres a way to make them myself!
I moved to the US when I was 15 so I didn’t grow up eating fig newtons but I liked them at my very first bite. I’m sure the homemade version is so much more gourmet 😉 Your pics make it look like raspberry filling which I bet would be amazing!!
These bring me back to my childhood! Only, these look infinitely more delicious and decadent. The Blue-Eyed Bakers must make these soon!
They look fantastic, and I’ve never actually been that much of a Fig Newton fan. Love the polka dot background for the pics too.
I love fig newtons. Hopefully, I can find my figs around here so I can try these.
http://www.lindaslunacy.blogspot.com
Congratulations on making one of the top food blogs!
Jonathan
Gluten Free
I was always a fig newton-lover as a kid too! Glad I wasn’t the only one and these homemade ones look fantastic!
I did make these and loved them! I did just what you suggested and used a little less of dough for that amount of filling and just made some grape jam filled ones with the rest of the dough. They came out perfect! Thanks for sharing!
http://ouritaliankitchen.blogspot.com/2010/10/fig-newtons.html
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
Laurel, Mikey & Quinn – Yes, scoop out the flesh and seeds and discard the skins. Let me know how they turn out!
Thank you for posting this! Great recipe and I want to try with different fillings. I used strawberry for mine – yummy!
In response to the dough ratio, I made it the way you posted but ended up with very thin dough once it was rolled out to 12×16 inches. I think you should leave it doubled.
Hi, I want to make raspberry newtons and am finding it very hard to get an easy recipe online… think I could use this dough with raspberry jam?
beantownbaker — May 16th, 2013 @ 8:41 am
You could definitely use raspberry jam for the filling!
I made them with 3 different fillings: strawberry jam, blueberry pie filling and vanilla cream. All came out very tasty, and also last freezing nicely.
A few comments:
1. The dough was not easy to deal with, even after cooling. It was sticky and fell apart easily.
2. With the first roll I made, I sliced it to cookies and separated them on the baking pan before baking. All of the Jam oozed out. The other ones I sliced but didn’t move the pieces, and it came out well.
3. I think in order to taste like real newtons they lack some oats/cereal. Any Idea of how to add some to the dough?
beantownbaker — June 10th, 2013 @ 1:10 pm
I would think you could grind up some oats and replace some of the flour with the ground up oats. If you try it, I’d love to hear how they turn out!