This delicious ice cream with cupcakes is a great way to beat the heat in the summer. It's a mix of smooth, creamy goodness, the fun crunch of cupcake bits, and the bright pop of rainbow sprinkles.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup crushed cupcakes any flavor of your choice. 1/4 cup rainbow sprinkles.
Instructions: In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last 5 minutes of churning, add crushed cupcakes and rainbow sprinkles to incorporate into the ice cream. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of cupcake ice cream in cones or bowls, and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
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