No-Churn Sugar Cookie Ice Cream
This no-churn sugar cookie ice cream is loaded with chunks of eggless cookie dough, sprinkles, and that yummy birthday cake flavor! Read more about the how-to for this simple treat here!
- Prep Time: 10
- Total Time: 360
- Yield: 1 quart
- Category: Dessert
Ingredients
For the sugar cookie dough:
- ¼ cup (55 gm) unsalted butter, at room temperature
- ¼ cup (50 gm) brown sugar
- 2 tablespoons sugar
- ¾ teaspoon clear vanilla extract
- ½ cup (70 gm) all-purpose flour
- 2 tablespoons rainbow sprinkles
For the ice cream:
- 2 cups (470 mL) heavy whipping cream
- 2 tablespoons clear vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup rainbow sprinkles
Instructions
To prepare the sugar cookie dough:
- Cream the butter and sugars on medium speed with a hand mixer for one minute. Add the clear vanilla extract and stir to combine. Next, add the flour and stir on low speed until the dough almost comes together into clumps. Add the sprinkles and stir just to combine. Set aside in the fridge while you make the ice cream.
For the ice cream:
- Whip the heavy whipping cream in the bowl of stand mixer on medium high speed until soft peaks form. Add the clear vanilla extract and continue whipping just until stiff peaks form. Fold the condensed milk into the whipped cream and add the sprinkles and the crumbled cookie dough when the milk is almost combined. Spread the mixture into a loaf-pan or freezer-safe container and allow to freeze until firm, about 6 hours or overnight.
Find it online: https://thewoodandspoon.com/no-churn-sugar-cookie-ice-cream/