I’ve said it before and I’ll say it again- sprinkles are instant smile makers! my kids love sprinkles, so for the last June birthday this month, sprinkles MUST be had. this no-churn sugar cookie ice cream is fun, festive and a great way to cool down on a hot summer day. you need absolutely no reason to make this other than to have something fun to top a sugar cone with. BUT, this would also make a cool birthday cake alternative if you ask me!

this sugar cookie no-churn is

• sweet
• creamy
• filled with edible sugar cookie dough
• easy to make
• tastes like birthday cake ice cream
• there perfect way to top a sugar cone
• like a party in ice cream form!

the short, sweet + sprinkle filled ingredient list

• European style butter
• granulated sugar
• clear vanilla extract
  • this gives the classic birthday cake flavor
  • can be subbed with regular vanilla extract if needed
• almond extract
  • this enhances the vanilla taste of the sugar cookie
  • is optional, but recommended
• salt
• almond flour
  • or heat treated flour (this is a good article)
• milk
• sprinkles
  • since this is a no bake recipe, you can use naturally colored sprinkles if you like
  • these get good reviews
• heavy whipping cream
• mascarpone cheese
• sweetened condensed milk

from these ingredients you will make the edible sugar cookie dough and the no-churn mascarpone ice cream base!

make sure you have these (no) baking tools before you start!

• 8 cup (+) capacity freezer proof container
  • I love using 9X5 loaf pans, 9-10″ cake pans or even deep dish pie pans!
  • metal and ceramic handle the freezer well in my experience
• stand mixer with with whisk and paddle attachments
  • or hand mixer with beaters
• small sheet pan or large plate
  • for holding the cookie dough balls
• large flexible spatula
  • helps to mix the ice cream base together
• plastic wrap and foil
  • this helps to cover the ice cream as it chills
  • or use a container with an airtight lid

visual step by step for the perfect no-churn sugar cookie ice cream

tips and tricks for the sweetest, creamiest no-churn

• read through the recipe!
  • some steps, like making the cookie dough and freezing the ice cream can take time
  • if you plan on heat treating the (all purpose) flour, this takes time, too!
• use room temperature mascarpone cheese
  • make sure it’s fresh
  • push your finger in the cheese, it should easily leave an indention, but not be “slimy”
• GO SLOW
  • mascarpone cheese demands a little extra love and time
  • aka, if you go fast or use ingredients at the wrong temperature, the result will be less than stellar

• chill the heavy cream before whipping
  • start on low speed for 30-60 seconds then increase to medium and high over the remaining minutes
  • to make this extra speedy, chill the bowl and beaters or whisk before whipping
  • medium firm peaks means the cream will hold a peak off the whisk, but isn’t stiff
  • DO NOT chill the cream once it’s been whipped
    • cold whipped cream paired with warm mascarpone can cause the cheese to break
• roll the cookie dough balls slightly larger than a chickpea, but smaller than a melon ball
  • this is about 1/2 tsp of dough
• the sprinkles TOTALLY make the ice cream… sprinkle with abandon!
• chill the ice cream overnight if possible
• bring the ice cream out to room temperature about 10 minutes before you want to serve
• 100% top with extra sprinkles!!
• SMILE and enjoy!

more freezer + icebox treats!

• no churn tahini ice cream
• strawberry and lavender Prosecco popsicles
• Guinness toffee ice cream
• no bake margarita pie
• blackberry tiramisu icebox cake

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Make sure to tag me on instagram @olivesnthyme. For more delicious dessert ideas follow me on pinterest

make sure to tag me on instagram @olivesnthyme. for more delicious dessert ideas follow me on pinterest.