There’s something about sprinkles that makes ice cream feel extra fun. This sprinkles ice cream recipe is all about adding color and crunch to a creamy base.
It’s easy to make and works with any flavor of ice cream you like. Whether you’re making a creamy dessert for a party or a quick summer treat, ice cream with sprinkles is always a hit.
You know how much I love to make homemade ice cream. In fact, it’s actually one of the easiest desserts you can make. For example, this no churn sprinkles ice cream needs just four ingredients and no ice cream machine.
Unlike birthday cake or funfetti ice cream, this version doesn’t try to mimic cake flavor. It’s simply about enjoying ice cream with colorful jimmies mixed in, cheerful, crunchy, and easy to love.
Table of Contents
The best part of this recipe
- Bright and colorful: The rainbow sprinkles make every scoop fun to look at.
- Customizable flavor base: Works with vanilla, chocolate, or any flavor you prefer. Just add sprinkles!
- Easy to make: No-churn or churn-friendly methods.
- Great for kids and parties: A crowd-pleasing treat that looks festive. You can even match the sprinkles to the season or holiday, red and green for Christmas, pastels for Easter, or red, white, and blue for the 4th of July.
Ingredients
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- Heavy cream: For a rich and creamy texture.
- Sweetened condensed milk: Adds sweetness and smoothness.
- Vanilla extract: Gives the base a warm, classic flavor.
- Rainbow sprinkles (jimmies): Best for mixing in without color bleeding. Avoid nonpareils inside the base; use them as a topping if desired.
💡Quick Tip: Use cold tools and ingredients! They whip cream faster for no-churn and churn smoother, in less time, for machine-made ice cream.
How to make no churn sprinkles ice cream
In a large mixing bowl, whip the cold heavy cream until soft peaks form.
Gently fold in the sweetened condensed milk, vanilla extract and salt if using.
Fold in ¼ cup of rainbow sprinkles (jimmies). Pour into a freezer-safe container. Add more sprinkles on top if you like.
Freeze for at least 6 hours or overnight until firm.
Serving suggestions
- In cones or waffle bowls
- Topped with whipped cream and extra sprinkles
- With brownies or warm cookies
- As part of a colorful sundae bar.
Storage
- Store: Keep in an airtight container in the freezer for up to 2 weeks.
- To serve: Let it sit at room temperature for 5–10 minutes before scooping.
- Avoid freezer burn: Press a piece of plastic wrap against the surface before sealing.
Tips
- Stick with jimmies for mixing in, nonpareils tend to bleed.
- Add sprinkles after whipping or churning, not before.
- Don’t overmix after adding sprinkles as they’ll start to dissolve.
- Try it with a flavored base (chocolate, strawberry, etc.) for something different.
FAQs
It’s best to stick with jimmies inside the ice cream because nonpareils (tiny balls) tend to bleed and create murky colors. You can sprinkle them on top right before serving, though.
No, this recipe is more about the sprinkles themselves. It’s not meant to taste like cake batter or funfetti, although you could add cake flavoring or frosting swirls if you’d like.
Vanilla is the most popular, but feel free to try it with chocolate, strawberry, or even cotton candy for a fun twist.
Adding salt is optional, but I love the subtle flavor it brings to ice cream. It helps balance out the sweetness and gives the base a more rounded taste. Try it once, you might be surprised how much you like it!
Sprinkle ice cream is a quick way to add some color to dessert. Whether you’re making it for a birthday, a summer treat, or just because, it’s an easy recipe to keep on repeat.
Enjoy!
Love it! Pin it! And don’t forget to follow @cravingicecreamrecipes to satisfy your sweet cravings.
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Sprinkles ice cream recipe
Equipment
- KitchenAid stand mixer OR
- Spatula
- Ice cream serving bowls.
- Edible Cones if not using the serving bowls: Waffle cones, Sugar cones or waffle bowls.
Ingredients
- 2 cups Heavy cream
- 14 Oz sweetened condensed milk
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- ¼ Cup rainbow sprinkles
Instructions
- In a cold mixing bowl, pour in the cold heavy cream. Using a mixer with the whisk attachment, beat on high speed for 3 to 4 minutes, until stiff peaks form.
- Transfer the whipped cream to a large bowl. Add the sweetened condensed milk, vanilla extract, and salt (if using).
- Gently fold everything together until well combined.
- Add the sprinkles and fold them in gently to avoid color bleeding.
- Pour the mixture into an ice cream container or loaf pan, smooth the top, and cover. Top with extras sprinkles. Cover with cling film.
- Freeze for 6 to 8 hours or overnight, until firm.
Notes
- Cold tools matter, make sure your mixing bowl and beaters are cold, this helps the cream whip faster and hold its shape. You can chill the mixer bowl and whisk in the freezer for 15 mins before you start.
- Be careful not to over whip because if you do you will be making butter.
- Use jimmies, not nonpareils, Jimmies (the long rod-shaped sprinkles) hold their color better. Nonpareils tend to bleed into the ice cream.
- Don’t over mix the sprinkles, fold them in gently at the end to keep the colors from running.
- When storing in the freezer, line with cling film making sure the cling film touches the ice cream so as to expel any trapped air. Then cover with the container lid.
- Add-ins welcome: Want to switch it up? Try mini chocolate chips, crushed cookies, or even a swirl of chocolate syrup along with the sprinkles.
- Visit our ice cream shop for all the equipment you need
