sprinkles – Hello Helado

I will admit, I had full intention of baking my own cookies for this recipe, but life completely got in the way. Plus, frankly, most of us don’t need an additional batch of Christmas cookies around this time (particularly if you already have an ice cream blog). Unfortunately when I went to purchase cookies, the only ones they had at the supermarket had green sprinkles on them. While this could have resulted in a festive green after churning, it unfortunately mixed with the brown sugar and created more of a puke brown-green. So if you are going to buy cookies, I would suggest using plain if you can. I would recommend pairing this recipe with Christmas dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
Dash of vanilla extract

Cookie
3-4 sugar cookies
Red and green sprinkles

Directions

In a sauce pan create the base by combining the heavy cream, milk, brown sugar, and vanilla extract. Stir the mixture until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions. While it is blending, smash the cookies into pieces. After the ice cream has taken form, slowly add the cookies to the base. Once the ice cream has fully formed, slowly fold in the sprinkles.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

While Fall means leaves turning, cozy sweaters, and darker hours for most, it also means birthday season for me. Myself included, I have a family members birthday every two weeks starting in September. That adds up to a lot of cake and a lot of celebration. I thought I would welcome in the season with a birthday cake flavor. I would recommend this flavor with some bubbly.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
Dash of vanilla extract

Cake
Generous slice of vanilla cake
0.25 cup sprinkles

Directions

In a sauce pan create the base by combining the heavy cream, milk, sugar, and vanilla extract. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container and store in the fridge until cooled.

Once the base has fully cooled (I prefer to cool them overnight), add the base to your ice cream maker and churn to the manufactures instructions. While it is blending, crumble the cake ( I decided to take the frosting off mine). After the ice cream has taken form, slowly add the cake to the base. Once the ice cream has fully formed, slowly fold in the sprinkles.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Tag: sprinkles

Birthday Cake