No Churn Red Velvet Cookie Ice Cream

No-Churn Red Velvet Cookie Ice Cream is  easy to make with just a few ingredients and a mixer. Makes this fun  frozen dessert recipe in 10 minutes. A perfect Valentine's Day dessert  for someone special.

INGREDIENTS

— Red Velvet Sandwich Cookies — Heavy Whipping Cream — Pure Vanilla Extract — AmeriColor Maroon Food Coloring Paste — Sweetened Condensed Milk

– Prepare  the Funfetti Cake & Cupcake mix as directed on the package adding  the ½ teaspoon to the bowl with the rest of the ingredients. – Fill cupcake papers ¾ full.

CRUSH

Crush 12 red velvet sandwich cookies in a plastic bag and set aside. Place the the whipping cream, vanilla extract and food coloring into a large mixing bowl. Beat with a hand held mixer until stiff peaks form.

Add the sweetened condensed milk to the bowl. Beat the condensed milk in until the mixture is thick and creamy. Make adjustments to the food coloring at this point if desired.

MIX

Fold the crushed red velvet cookies into the no churn ice cream base until the cookies are evenly distributed throughout the ice cream. Transfer to a 9 inch bread pan or a plastic bowl with a tight fitting lid.

FREEZE

Freeze overnight is best, but you can eat it in 2-3 hours, as soon as it is solid. Crush a few of the leftover cookies and sprinkle over the top of the ice cream before serving.

SERVE

White Instagram

STAY CONNECTED

Click Here To Subscribe