My stand mixer is responsible for making desserts regularly available in my home. Whether it's whipping up a quick pan of brownies or creating perfect meringue, it's always at the ready. But I guess I feel super lucky in that I also happen to have an ice cream maker attachment for it. And that means I can make stuff that looks like this:
There's little in this world that is more amusing than making a batch of funfetti ice cream with a six-year-old. This version requires no cooking and, when using my ice cream maker attachment, takes about a half an hour to put together. Now, being patient enough for it to firm-set is another challenge altogether!
The chopped cookies in this ice cream soften and take on the texture of a simple vanilla cake and the sprinkles add splashes of color to an otherwise overly white ice cream. That said, I think the vanilla base for this ice cream could easily be used as your own starting point for a lot of different kinds of ice cream. Swap out the vanilla extract for some mint (or go half and half) and add mini chocolate chips for mint chocolate chip ice cream. Add ribbons of your favorite jam to it for a fruity variety. Maybe nuts, chocolate, and marshmallows are your thing? Really, this time around, the limit is your imagination! Enjoy and stay cool.
Funfetti Ice Cream
- 20 vanilla-flavored sandwich cookies, coarsely chopped
- 4 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 14-ounce can sweetened, condensed milk
- Lots of sprinkles (more will give brighter, more varied color)
Chop the cookies using a sharp knife and set aside.
To the bowl of a stand mixer fitted with the whisk attachment (you don't need a stand mixer, it just makes this all much easier), whip the heavy whipping cream and vanilla extract to form stiff peaks, about 5 minutes on high power. Carefully add the sweetened, condensed milk and stir on low to medium speed to fully incorporate.
Add the sweetened cream mixture to the canister of an ice cream machine. Process according to the machine's instructions, adding the cookies and sprinkles (I used about a half cup of multi-colored sprinkles) near the end, and gently folding them into the ice cream to distribute them evenly. You can try the soft-set ice cream at this point, or transfer it to the freezer for a firmer consistency.
Transfer the soft-set ice cream mixture to a freezer-safe container with a lid. Cover and freeze for at least 6 hours, or until solid. Allow the ice cream to rest at room temperature for about 5 minutes before scooping to make things easier!
- Yields: About 2 quarts
- Preparation Time: 30 minutes plus freezing time