Sugar Cookie Ice Cream
I’ve been having so much fun whipping up various ice cream recipes this year! I’ve seriously been making a batch almost every week. Since I mostly use coconut milk in my ice cream, I like to throw in a sorbet recipe every once and a while too to lighten things up.
A few months ago, I threw together some sugar cookie bars to take in to work. I ended up with leftovers to bring home with me. I’m not used to that… I blame it on the fact that the recipe makes a LOT of sugar cookie bars, and it was a beautiful Friday so I think people cut out early. When I take baked goods to work, I don’t usually set them out until the afternoon so I’m not ruining anyone’s lunch appetite.
So I found myself with some leftover sugar cookie bars. Not sure what to do with them, I wrapped them up in some plastic wrap and foil and threw them in the freezer.
A couple weeks later, after the huge success of the Snickerdoodle Ice Cream, I was trying to decide what kind of ice cream to make next. You can see where this story is going. Similar to the Snickerdoodle Ice Cream, this is simply a vanilla ice cream (made with almond extract and very little sugar) with large chunks of sugar cookie bars thrown into the mix. To make things even more fun, I also threw some sprinkles in. If you don’t happen to have sugar cookie bars sitting around, or don’t want to make them, you could easily use sugar cookies (homemade, or even store bought) to make this ice cream.
With the taste of sugar cookies and the fun sprinkles mixed in, this is the perfect ice cream to serve at a birthday or any other celebration.
One Year Ago: Peanut Butter Chocolate Chip Muffins and Balsamic Fiddleheads
Three Years Ago: Homemade Chicken Broth and Veggie Chicken Soup in the Crockpot
Four Years Ago: Mounds Cupcakes
Five Years Ago: Pina Colada Cupcakes
Sugar Cookie Ice Cream
Ingredients:
2 cans coconut milk
1/3 cup sugar
2 tsp vanilla extract
1 tsp almond extract
2 - 2 1/2 cups chopped sugar cookie bars, about 6 bars, chopped
Multi-colors sprinkles, optional
Directions:
In a medium saucepan, combine coconut milk and sugar.
Warm the milk mixture over medium heat until the sugar has completely melted. Do not boil milk.
Remove from heat and whisk in extracts.
Pour mixture into a bowl and allow to cool in the fridge, at least 4 hours and up to overnight.
Process the ice cream in your ice cream maker according to the manufacturer's instructions. During the last 5 minutes, add the sugar cookie bar pieces and additional sprinkles. Place ice cream in a freezer safe continue and freeze for 4 hours before serving.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Mmmm amazing! I love all of the different flavors in each part of the recipe! Perfect for the 17th…maybe even with a drop of green food coloring =)
I’ve been wanting to make a version of htis for awhile and almost did this weekend. Now my plan is tackle them for St. Pat’s. Thanks for reminding me to do this.
My husband and his Army buddies LOVE these cupcakes! I get requests for them almost weekly!
sounds so good!! I could go for one now 🙂
Well I love Irish Car Bombs so in dessert form I know I would love it even more!
Wow – I am dying to try these. They look amazing!
Wow these look amazing. That looks like the perfect amount of frosting, too.
I made these for a friend’s birthday last month and absolutely fell in love with them. They are the perfect St. Patty’s day cupcake. Or any day really. My friends proclaimed them the best they had ever tasted. Yours look fantastic!
What a wonderful recipe! And just in time for St Pats 😀
BB
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http://www.brisbanebaker.blogspot.com
Mmm, they look amazing and are so perfect for St. Patty’s Day – yum!
Wow these are some fancy looking cupcakes! Great job 🙂
I’m still in the process of making these…(Have yet to Ice and taste) But My ganache didn’t come out right…I stayed runny even when completely cooled and I can’t figure out what I did wrong 🙁
Shayna – So sorry to hear the ganache didn’t set up. Did you try putting it in the fridge? I’ve never had that issue…
I am ready to make these but I do not have enough bittersweet chocolate for the ganache. Can I use semi-sweet or unsweetened chocolate? Will it still taste okay?
beantownbaker — March 16th, 2013 @ 2:49 pm
Sorry I didn’t get back to you sooner. Semisweet would work ok, I wouldn’t use unsweetened.
Have you ever made these into a cake? I have made them multiple times and love them but was hoping to make this into a cake for a birthday. Any thoughts?