This Sprinkles Ice Cream is a no churn vanilla ice cream that is loaded with rainbow sprinkles! It only takes a few minutes to mix up (minus freezing time) and no machine is needed! As always, it’s gluten free, nut free and egg free!
In a large bowl whisk together the sweetened condensed milk, vanilla and salt until combined.
In a separate large bowl, beat or whisk the heavy cream until soft peaks form.
Using a spatula, pour the sweetened condensed milk mixture into the heavy whipped cream.
Whisk the mixture for another few seconds until stiff peaks form. As soon as you see a stiff peak, stop.
Pour ¾ cup rainbow sprinkles into the ice cream mixture.
Use the spatula to fold them in.
Pour the ice cream into a 9 x 5 loaf pan. Smooth the top with a butter knife or the back of a spoon.
Sprinkle the extra tablespoon of rainbow sprinkles on top of the ice cream.
Cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container.
Video
Notes
Vegan: Use a dairy free heavy whipping cream, sweetened condensed coconut milk that's also gluten free and vegan/ gf rainbow sprinkles. Storing: Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.If using a loaf pan, cover the top with plastic wrap and then aluminum foil for up to 14 days.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.