This no-churn funfetti ice cream is made from edible cookie dough, sprinkles, heavy cream, condensed milk and mascarpone cheese. Grab a cone and start scooping!
Make the edible sugar cookie dough by creaming the butter and sugar together on medium speed until light and creamy. Mix in the vanilla and almond extracts and salt until incorporated.
Mix in the almond flour until well combined. 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.
In a large mixing bowl smooth out the mascarpone cheese. across the bottom of the bowl. Pour in the vanilla extract and salt. Mix to combine. Pour in the sweetened condensed milk. Stir well to fully combine.
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.
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. Top with 1/4 c of sprinkles if desired. Repeat until the container is full.
Freeze the container of ice cream for 2 hours in the freezer. After two hours, wrap the entire dish in plastic wrap and freeze for another 6+ hours. Scoop and enjoy!