If you love the sweet, nostalgic taste of frosted circus animal cookies, this homemade no-churn ice cream is going to be your new favorite treat. It’s ultra creamy, packed with cookie pieces, and finished with a fun pink-and-white swirl plus sprinkles—perfect for birthdays, baby showers, or any time you want a colorful dessert that feels like pure childhood.
No ice cream machine needed, no complicated steps—just whip, fold, swirl, and freeze.
Ingredients
Ice cream base
- 2 cups (480 ml) cold heavy whipping cream
- 1 can (14 oz / 396 g) sweetened condensed milk
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla + 1 teaspoon almond extract for a “bakery” vibe)
- Pinch of salt (optional, but helps balance sweetness)
Mix-ins & swirl
- 2 to 2½ cups frosted circus animal cookies, roughly chopped
(save a handful for topping) - 2–4 tablespoons rainbow nonpareil sprinkles (or your favorite sprinkles)
- Pink food coloring (gel recommended—start with a tiny amount)
Equipment
- Hand mixer or stand mixer
- Mixing bowls + spatula
- Loaf pan or freezer-safe container (about 2-quart capacity)
- Plastic wrap or an airtight lid
Step-by-Step Instructions
1) Prep your cookies and container
- Roughly chop the circus animal cookies into bite-size pieces.
Don’t crush them too finely—you want some chunks. - Place your freezer-safe container in the freezer while you prepare the base (this helps the ice cream set faster).
2) Whip the cream
- Add the cold heavy cream to a large bowl.
- Beat on medium-high speed until stiff peaks form (when you lift the beaters, the cream holds its shape).
Tip: Cold cream whips best—if your kitchen is warm, chill the bowl for 10 minutes first.
3) Make the sweetened milk mixture
- In a separate bowl, stir together:
- Sweetened condensed milk
- Vanilla extract
- Pinch of salt (optional)
4) Fold to create the no-churn base
- Add about ⅓ of the whipped cream into the condensed milk mixture and gently fold to lighten it.
- Add the remaining whipped cream and fold slowly and gently until no streaks remain.
Don’t overmix—you want to keep as much air in the mixture as possible for a fluffy, scoopable texture.
5) Add cookies and sprinkles
- Fold in:
- Most of the chopped cookies (reserve a handful for topping)
- Sprinkles (reserve a pinch for topping)
6) Create the pink swirl
- Scoop about half of the ice cream mixture into a second bowl.
- Add a small amount of pink food coloring and fold until evenly tinted.
7) Layer and swirl
- In your chilled container, add alternating spoonfuls or layers of:
- White mixture
- Pink mixture
- Sprinkle a little extra cookies and sprinkles between layers if you want.
- Use a butter knife to gently swirl (2–3 passes is enough—don’t overdo it or the colors will blend completely).
8) Freeze
- Top with the reserved cookie pieces and sprinkles.
- Cover tightly with a lid or plastic wrap pressed onto the surface.
- Freeze for at least 6 hours, ideally overnight, until firm.
How to Serve
- Let the container sit at room temperature for 3–5 minutes before scooping.
- Serve in cones, bowls, or make it extra fun with whipped cream and more crushed cookies on top.
Tips for the Best Texture
- Stiff peaks matter: under-whipped cream can lead to a softer, less stable ice cream.
- Fold gently: this keeps the mixture light and prevents it from becoming dense.
- Add cookies near the end: cookies can soften over time, but adding them after folding helps them stay chunkier.
Variations
- Birthday Cake Style: add ½ teaspoon almond extract + extra sprinkles.
- Chocolate Swirl: drizzle in a few spoonfuls of chocolate syrup while layering.
- Strawberry “Circus” Version: fold in 2–3 tablespoons strawberry jam into the pink portion (reduce food coloring).
Storage
- Store in an airtight container in the freezer for up to 2 weeks for best flavor and texture.
- Press plastic wrap against the surface to reduce ice crystals.
Quick FAQ
Can I use light cream or half-and-half instead of heavy cream?
No—heavy cream is essential for whipping and creating the no-churn structure.
Will the sprinkles bleed color?
Some sprinkles can bleed slightly over time. If you want the cleanest look, use “jimmies” sprinkles or add sprinkles mostly on top.
Do the cookies get soft?
They can soften after a day or two (still delicious). For extra crunch, reserve more cookies for topping right before serving.