Go Back
no-churn sugar cookie ice cream

no-churn sugar cookie ice cream

this no-churn sugar cookie dough ice cream is made from edible cookie dough, sprinkles, heavy cream, condensed milk and mascarpone cheese. it's creamy, sweet and filled with happiness. grab a cone and start scooping!
5 from 1 vote
Prep Time 30 mins
Cook Time 0 mins
Freeze Time 6 hrs
Total Time 6 hrs 30 mins
Course Celebrations, Dessert
Cuisine American


  • 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.


European butter: is typically churned longer than American butter, European butter has between 82 and 85 percent butterfat. It has a richer taste, softer texture, and is brighter yellow in color than its American counterpart.
  • This butter can be found at all major grocery stores. Some of my favorite brands are: Kerrygold, Plugra, Danish Creamery, and Central Market (Texas)
Clear vanilla extract: has the classic birthday cake taste. Sub with regular vanilla extract.
Almond flour: I like to use this instead of heat treated flour for edible cookie dough. This eliminates the risk of not heating the flour long enough to kill any possible bacteria. If you would like, you can use 1 3/4 c (210g) heated treated flour 
Keyword cookie dough ice cream, edible sugar cookie dough, funfetti ice cream, no churn sugar cookie ice cream
did you make this recipe?tag @olivesnthyme on Instagram