Sugar Cookie Ice Cream

I like ice cream, and most people enjoy it, especially in the summer season. But today, I want to talk to you about something unique. Yes, it’s sugar cookie ice cream. It is very easy to make, and its ingredients are very simple, but the taste is very nice. It’s not just an ordinary ice cream. You can also make it for your guests. And most importantly, it is kid-friendly .

Sugar Cookie Ice Cream Ingredients 

• Sugar
• Whole milk
• International Delight Frosted Sugar Cookie Creamer
• Heavy whipping cream
• Green crystals 

How To Make Sugar Cookie Ice Cream 

Start by mixing together the sugar, milk, creamer and whipping cream in a bowl. Stir until the sugar is fully dissolved. 

Cover the bowl and refrigerate for at least 3 hours to allow the mixture to chill. 

When ready, pour the chilled base into your ice cream maker. Turn on the machine and let it churn as directed. 

During the last 5 minutes of churning, add green crystals. Quickly transfer the soft ice cream into pint containers. Be sure to fill them all the way to the top.

Finally, freeze the filled containers for at least an hour before serving to harden. Enjoy!

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 cookies
• 8 oz mascarpone cheese
• 1 tbsp clear vanilla extract

How To Make No Churn Sugar Cookie Ice Cream 

Put the sugar cookies in a bag and crush them with a rolling pin until they’re small pieces.

Whip the heavy cream in a bowl until it’s thick.In another bowl, mix sweetened condensed milk, vanilla extract, and mascarpone cheese until smooth.

Gently fold the whipped cream into the condensed milk mixture.Stir in the crushed cookies.

Pour the mixture into a pan or container and freeze for at least 6 hours.Scoop the frozen ice cream into bowls or cones to serve.