Description
Creamy no-churn vanilla ice cream packed with rainbow sprinkles and chunks of frosted sugar cookies for a nostalgic, fun, and ultra-scoopable frozen treat.
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles
- 1 1/2 cups frosted sugar cookies, chopped
Instructions
- Place a mixing bowl and beaters in the freezer for 10 minutes to keep everything cold.
- In a large bowl, whip the cold heavy whipping cream until stiff peaks form.
- In a separate bowl, stir together sweetened condensed milk and vanilla extract until smooth.
- Gently fold the whipped cream into the condensed milk mixture until fully combined and airy.
- Fold in rainbow sprinkles and chopped frosted sugar cookies evenly throughout the mixture.
- Transfer the mixture into a freezer-safe container and smooth the top with a spatula.
- Sprinkle a few extra sprinkles on top for decoration.
- Cover and freeze for at least 6 hours or until firm before scooping and serving.
Notes
- Do not overmix when folding to keep the texture light and fluffy.
- Press plastic wrap directly onto the surface before sealing to prevent ice crystals.
- Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.
- Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 32g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: no churn ice cream, dunkaroos ice cream, sprinkle ice cream, cookie ice cream, easy homemade ice cream