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. 
How yummy, and the color is so beautiful!
beantownbaker — March 18th, 2013 @ 10:59 am
Yes, I absolutely love the color of this curd!
I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.
beantownbaker — March 18th, 2013 @ 11:00 am
The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.
I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?
beantownbaker — March 18th, 2013 @ 3:21 pm
Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.
this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…
beantownbaker — March 19th, 2013 @ 12:48 pm
Key lime curd – YUM! Did you juice them yourself? They’re so tiny.
I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂
beantownbaker — March 19th, 2013 @ 12:47 pm
I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…
This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.
beantownbaker — March 25th, 2013 @ 1:18 pm
I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…
If you make a cake or something with the curd in it or on it does it need to be refrigerated?
beantownbaker — April 4th, 2013 @ 7:15 am
I used this curd in a cake: http://www.beantownbaker.com/2013/03/coconut-almond-cake-with-blackberry-lime-curd-filling.html and the leftovers were stored in the fridge.
This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx
beantownbaker — October 23rd, 2013 @ 12:26 am
It made probably 2.5-3 cups of curd. Hope you enjoy it!