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
- 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
- almond flour
- or heat treated flour (this is a good article)
- 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
no-churn sugar cookie ice cream
- 8 cup capacity freezer safe dish (9X5 loaf pan, 9" cake or pie pan, 11X2" dish)
- stand mixer with whisk and paddle attachments or hand mixer with beaters
- several mixing bowls
- large scilicone spatula
- large plate or small lined baking sheet
- plastic wrap and foil (for storing, or choose container with an airtight lid)
sugar cookie dough
- 1/2 c (113g) european style unsalted butter see notes
- 1 c (200g) granulated sugar
- 2 tsp (10ml) clear vanilla extract see notes
- 1/4 tsp almond extract, optional for taste
- 1/2 tsp salt
- 2 c (224g) blanched almond flour
- 1-2 tbsp (15-30ml) milk, as needed
- 1/3 c rainbow sprinkles
no-churn mascarpone ice cream
- 1 1/2 c (354ml) heavy whipping cream, cold
- 8 oz. (250g) mascarpone cheese, room temperature
- 1 tbsp (30ml) clear vanilla extract see notes
- 1/2 tsp salt
- 14 oz. (397g) sweetened condensed milk
- 1/2 c rainbow sprinkles, as needed
sugar cookie dough
- In a stand mixer with paddle attachment, cream the butter and sugar together on medium speed until light and creamy, about 2-3 minutes. Add the vanilla and almond extracts and salt. Beat on medium until incorporated.Add in the almond flour (or heat treated all purpose flour). Beat on medium speed until well combined, about 1 minute. The mixture may be crumbly. Add 1 tbsp of milk as needed until the dough resembles a normal cookie dough consistency. Fold in the rainbow sprinkles. Cover and chill the cookie dough in the fridge while you prepare the ice cream base.
no-churn mascarpone ice cream
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream of medium high speed. Whisk until medium firm peaks form, about 4-6 minutes of whipping. Set aside (do not chill in the fridge after whipping).
- In a large mixing bowl, add the room temperature mascarpone cheese. Using a large spatula, smooth out the mascarpone cheese across the bottom of the bowl. This should be easy, but go slow and don't over mix, as this can cause the cheese to break. Pour in the vanilla extract and salt. Mix to combine. Pour in the sweetened condensed milk. Stir well to fully combine. This can take several minutes. Go slow.
- Fold in the whipped cream to the sweetened mascarpone mixture. Fold until well combined with no visible streaks of only whipped cream or sweetened cheese.
assembling the no-churn sugar cookie ice cream
- Take out the sugar cookie dough. Grab a "pinch" of dough and roll into a small ball of cookie dough. This should be a little larger than a chickpea, but smaller than a melon ball (about 1/2 tsp). Set on a lined plate or baking sheet.
- In your preferred, freezer safe dish, pour 1/2 of the no-churn ice cream. Layer 1/2 of the chilled cookie dough on top. If you want the cookie dough mixed, gently stir the dough into the ice cream. If not, layering is fine. Top with 1/4 c of sprinkles if desired. Repeat with the remaining 1/2 ice cream base, cookie dough balls and sprinkles.
- Freeze the container of ice cream for 2 hours in the freezer. After two hours, wrap the entire dish in plastic wrap. If serving within 6-8 hours, there is no need to foil. If freezing overnight, wrap in plastic wrap and a top layer of foil.
- Serving: Set the ice cream container out at room temperature for 10-15 minutes. Once the ice cream softens enough to scoop without too much pressure, it is ready. Serve on a sugar cone or in a bowl and enjoy! Leftovers should be covered and stored in the freezer for up to two weeks.
- This butter can be found at all major grocery stores. Some of my favorite brands are: Kerrygold, Plugra, Danish Creamery, and Central Market (Texas)
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