About the Recipe
Get ready to make a dessert that tastes like a bite of sunshine! This no-churn, gluten-free Rainbow Cookie Ice Cream is the answer to all your sweet-tooth cravings. Forget about the fussy ice cream machine—we'll be creating a velvety smooth, vibrant confection right in your freezer. It starts with a simple, dreamy cream base, elevated by a whisper of almond extract. Then comes the magic: swirls of bright raspberry jam and generous chunks of rich, chocolate-topped, gluten-free rainbow cookies. The final result is a dazzling pint of pure joy, with every scoop offering a taste of layered, fruity, and nutty deliciousness.
Ingredients
2 cups heavy whipping cream
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
6 crumbled rainbow cookies
Preparation
In the bowl of the stand mixer, whip the cream until stiff peaks form. Be cautious not to over-whip it. The cream is ready when you pull the beaters out and it stands upright.
In another large bowl, whisk the vanilla extract into the sweetened condensed milk. Gently fold in the whipped cream using a spatula, gradually incorporating the two mixtures together to maintain its light and airy texture.
Next, mix in 6 crumbled rainbow cookies into the cream mixture.
Transfer the mixture to an insulated tub or paper containers and freeze it for 4 to 6 hours.
Notes