Funfetti Cookies & Cream
I always have the desire to make homemade ice cream, but without an ice cream maker, that seemed impossible to me. Fear not. If you have ever heard of no-churn ice cream but never paid much attention to it, this is your opportunity to delve into this heavenliness. And by the way, it’s not the first time I have made ice cream this way.
Honestly, it’s the best.
No-churn ice cream combines heavy whipping cream and sweetened condensed milk into a smooth, creamy mixture of delight. With this simple base, it’s a blank canvas just waiting to be filled with your favorite stir ins: cookies, sprinkles, extracts, etc.…the list can virtually can go on to infinity and beyond.
The results were nothing short of amazing. Super creamy, perfectly sweet, and oh so, so, sooooo good. What amazed me was that something so stupid easy to make tastes so incredibly good.
And look how pretty!
For this recipe, I crushed homemade funfetti sugar cookies, then folded them into my mixture. You can add any type of cookie here. Homemade or store-bought is fine.
Once my ice cream mixutre was made, I sealed the dish tightly with plastic wrap and popped it into the freezer overnight. If you are in a hurry and don’t want to dream about your ice cream freezing, make your ice cream mixutre and chill it at least 5- 6 hours or until it’s firm.
That’s it folks. Seriously, this is as simple as it gets. No churn ice cream is always a huge hit over here in the SBE household. To be honest, it keeps well in the freezer BUT it gets eaten so quickly I never worry about forgetting that there’s ice cream within a few feet of me.
In my mind ice cream doesn’t have a reason to be eaten in a specific season. I eat it all year round because, well….ice cream is dang good.
- 6 - 8 large homemade or store-bought sprinkle cookies, chopped up into small pieces (note: these should be at least 2- 3 inch wide cookies)
- 1 (14 oz can) sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups cold heavy cream
- funfetti sprinkles
- In a medium size bowl, whisk together the sweetened condensed milk and vanilla unti combined.
- In the bowl of a stand mixer, place the cold heavy cream and beat with the whisk attachment on medium high until stiff peaks form.
- Now fold the whipped cream into the milk mixture, add your cookie pieces and sprinkles. Add as many sprinkles as your heart desires (I didn't measure because I love sprinkles!)
- Turn the mixture into an 8 x 8 baking ceramic baking dish or loaf pan. Add additional cookie pieces over the top along with more sprinkles if desired. Cover tightly with plastic wrap and freeze overnight or at least 5 - 6 hours until firm.
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