If you’re a sugar cookie fan, then you’re going to love this no churn ice cream recipe. It gives you that sweet sugar cookie taste in ice cream form!
This is a very simple recipe. To start, you’ll need unfrosted sugar cookies. Either make a batch from scratch (here’s my recipe), or use store-bought. Unfrosted gluten free sugar cookies might be hard to find, so if that’s your situation then I recommend making these.
Crush 8-12 cookies into 1 1/2 cups of fine crumbs. How many cookies you’ll need depends on their size. After that, mixing all of the ingredients together, including whipping the cream, takes no more than 15 minutes.
Let the ice cream chill in the freezer for at least four hours before serving. Once the ice cream has firmed for about an hour then it’s safe to cover it tightly with aluminum foil.
Tag me on Instagram @rosesandwhiskers if you try this recipe. I hope you love it!
No Churn Sugar Cookie Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 1 1/2 cups gluten free, unfrosted sugar cookie crumbs about 8-12 crushed sugar cookies, either homemade or store-bought (or substitute gluten-full)
- 1/2 cup gluten free rainbow jimmies + 2 tbsp for topping
Instructions
- Put a standard loaf pan in the freezer to chill.
- In a large bowl, mix the condensed milk, vanilla extract, sugar cookie crumbs and 1/2 cup jimmies until combined. (See recipe notes for a link to my sugar cookie recipe.)
- Use a stand or hand mixer to whip the heavy cream until stiff peaks form.
- Gently fold the cream into the cookie mixture until completely combined.
- Pour into the chilled pan, and top with the extra jimmies. Chill in the freezer for 4 to 6 hours before serving. (I also recommend letting it set in the freezer for at least an hour before covering.)
- Enjoy!
Notes
