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Birthday Cookies No-Churn Ice Cream {Gluten-Free}
Birthday Cookie No-Churn Ice Cream. A super easy way to make your own creamy gluten-free vanilla ice cream with chunks of cookies, sprinkles and a blue frosting swirl.
Course
Dessert
Cuisine
American
Keyword
no-churn ice cream
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Freezing
4
hours
hours
Servings
12
servings
Calories
327
kcal
Author
Audrey Roberts
Ingredients
▢
1 14
oz
can Sweetened Condensed Milk
▢
2
teaspoons
pure vanilla extract
▢
8-16
Schär Chocolate Dipped Cookies
(, chopped)
▢
pinch
salt
▢
2
cups
Heavy Whipping Cream
▢
6
tablespoons
gluten-free frosting
▢
¼
cup
gluten-free sprinkles
Instructions
Place a 9x5 " metal loaf pan in the freezer to chill.
Chop the cookies into small bite-sized pieces.
In a large bowl add the sweetened condensed milk, pure vanilla extract, pinch of salt, chopped cookies and stir to combine the ingredients.
In another large bowl, use a mixer to whip the cream to stiff peaks, do not to over-whip the cream.
Fold the whipped cream into the sweetened condensed milk mixture with a spatula.
Pour the ice cream mixture into the chilled baking pan. Use a spatula to smooth the top of the ice cream mixture.
Drop 6 tablespoons of the frosting on top of the cream mixture. Using a knife make a swirl pattern in the ice cream mixture.
Sprinkle the top of the ice cream mixture with more rainbow sprinkles.
Cover and freeze the ice cream for 4–5 hours, until firm. Then scoop, serve, and enjoy!
Nutrition
Serving:
12
servings
|
Calories:
327
kcal
|
Carbohydrates:
31
g
|
Protein:
4
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Cholesterol:
68
mg
|
Sodium:
113
mg
|
Potassium:
171
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
685
IU
|
Vitamin C:
1.2
mg
|
Calcium:
129
mg
|
Iron:
0.3
mg
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