No-Churn Sugar Cookie Ice Cream

• For the sugar cookie dough:
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup brown sugar
• 2 tablespoons sugar
• 3/4 teaspoon clear vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons rainbow sprinkles
• For the ice cream:
• 2 cups heavy whipping cream
• 2 tablespoons clear vanilla extract
• 1-14 ounces can of sweetened condensed milk
• 1/4 cup rainbow sprinkles

1. To prep the cookie dough:
2. Cream the butter and sugars on medium speed with a hand mixer for one minute. Add the clear vanilla extract and stir to combine. Add the flour and stir on low speed until the dough almost comes together into clumps. Add the sprinkles and stir just to combine. Set aside in the fridge while you make the ice cream.
3. For the ice cream:
4. Whip the heavy whipping cream in the bowl of stand mixer on medium high speed until soft peaks form. Add the clear vanilla extract and continue whipping just until stiff peaks form. Fold the condensed milk into the whipped cream and add the sprinkles and the crumbled cookie dough when the milk is almost combined. Spread the mixture into a loaf-pan or freezer-safe container and allow to freeze until firm, about 6 hours or overnight.

sugar cookie, unsalted butter, brown sugar, sugar, clear vanilla, allpurpose, sprinkles, cream, heavy whipping cream, clear vanilla, condensed milk, sprinkles

Taken from food52.com/recipes/77436-no-churn-sugar-cookie-ice-cream (may not work)