5 Sprinkle-Filled Desserts

1. DIY Rolled Ice Cream

Ingredients
for 4 servings

1 pt heavy cream
1 can sweetened condensed milk
1 pinch salt
topping of your choice

Preparation

1. Whisk the heavy cream, condensed milk, and salt in a bowl.
2. Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch (1 cm) thick or less.
3. Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they’re evenly distributed.
4. Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn’t melt while rolling.
5. After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.
6. Place the rolled ice cream in a chilled bowl and top with any toppings you desire.
7. Enjoy!

2. Strawberry Brigadeiros

Ingredients
for 8 servings

1 cup fresh strawberry , chopped
½ cup water
1 tablespoon butter
14 oz sweetened condensed milk
¼ cup white chocolate
, for decoration

Preparation

1. In a pot over medium-high heat, reduce strawberries and water until there is a jam-like consistency and much of the liquid is evaporated.
2. Reduce the heat to low, add butter, condensed milk, and white chocolate, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
3. Pour onto a greased plate, then chill for 1 hour.
4. Shape and roll the chilled mixture into balls.
5. Roll the balls in sprinkles.
6. Enjoy!

3. Birthday Cake Nanaimo Bars

Ingredients
for 9 bars

CRUST

½ cup butter
¼ cup sugar
5 tablespoons cocoa powder
3 eggs, beaten
1 ¼ cups graham cracker crumb
1 cup sliced almond, chopped
½ cup flaked coconut
MIDDLE LAYER

½ cup butter, softened
2 tablespoons custard powder
5 teaspoons heavy cream
2 cups powdered sugar
½ cup rainbow sprinkle, or funfetti
CHOCOLATE GANACHE

2 tablespoons butter
6 oz white chocolate
rainbow sprinkle, to garnish

Preparation

1. In a bain-marie, melt the butter, sugar, and cocoa powder.
2. Stir in the egg and keep stirring for a minute until the mix thickens.
3. Remove the bowl from heat.
4. Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
5. When well mixed, pour into an 8 x 8 inch (20x20 cm) pan and flatten until you get an even layer.
6. Cream the custard powder, softened butter, and heavy cream until smooth.
7. Add the powdered sugar and mix until smooth.
8. Add the sprinkles and mix.
9. Pour the mixture on top of the crust and spread it until you get an even layer.
10. In a bain marie, slowly melt the white chocolate and the butter.
11. Cool it down a little bit then pour it over middle layer.
12. Chill the bars for at least 3 hours.
13. Cut them into 9 even squares and sprinkle each one with rainbow sprinkles.
14. Enjoy!

4. Cake Batter Frozen Yogurt

Ingredients
for 4 servings

8 oz cream cheese
1 cup vanilla yogurt
3 tablespoons honey
1 teaspoon almond extract
½ cup rainbow sprinkle

Preparation

1. Combine all ingredients in a food processor until smooth. Stir in rainbow sprinkles.
2. Transfer to an 8x8-inch (20x20 cm) glass dish.
3. Freeze for at least 2 hours.
4. Enjoy!

5. Rainbow Sprinkle Cinnamon Rolls

Ingredients
for 7 servings

DOUGH

1 ¼ cups warm water
1 package active dry yeast
1 box vanilla cake mix
2 ¼ cups flour, divided
2 tablespoons rainbow sprinkle
FILLING

6 tablespoons butter, at room temperature
2 teaspoons cinnamon sugar
¾ cup brown sugar
2 tablespoons rainbow sprinkle
FROSTING

2 cups powdered sugar
3 tablespoons milk

Preparation

1. Pour yeast evenly over the warm water and let it bloom for 5 minutes.
2. In a bowl, combine cake mix and 2 cups of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.
3. Cover with a towel and let the dough rise for 1 hour in a warm place.
4. Preheat oven to 350˚F (180˚C).
5. Place dough on a floured surface and sprinkle with remaining ¼ cup of flour. Knead until it is no longer sticky (some extra flour may be needed).
6. Roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.
7. Starting at the bottom of the widest end, roll dough and cut into 1½- to 2-inch pieces and place in a baking dish. Cover with plastic wrap, and rest for 30 minutes. Bake for 15 minutes, or until golden brown.
8. To make the frosting, mix powdered sugar and milk in a bowl until smooth.
9. Drizzle rolls with frosting and extra sprinkles.
10. Enjoy!