Sugar Cookie Ice Cream Recipe

nochurn sugar cookie ice cream (with sprinkles) Olives

WEBJun 19, 2021 · In a stand mixer with paddle attachment, cream the butter and sugar together on medium speed until light and creamy, about 2-3 …

1. 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.
2. 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).
3. 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.

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