Cotton Candy No Churn Ice Cream By Kelly Mikolich

cotton candy flavoring

Kelly Mikolich, an esteemed culinary artist and the creative genius behind the delightful Kelly Lynn's Sweets and Treats blog, has already taken the dessert world by storm with her recipe masterpiece, "The Ultimate Ice Cream Cake Book." Mikolich's work is not just a testament to her culinary prowess but also a celebration of her ability to make intricate dessert-making accessible to all. With a knack for transforming everyday ingredients into extraordinary treats, Kelly has become a beacon for those looking to elevate their baking and dessert-making skills. Her blog serves as a treasure trove of confectionary wisdom, brimming with innovative recipes, expert tips, and a generous sprinkle of culinary inspiration.

As we delve into the whimsical world of no-churn ice creams, Mikolich once again demonstrates her culinary flair with a captivating recipe that promises to tantalize the taste buds and ignite the imagination. The centerpiece of our latest gastronomic adventure is the ethereal cotton candy extract, a magical ingredient that transforms the humble no-churn ice cream into an enchanting dessert reminiscent of childhood dreams and fairground delights. This concoction is not merely a dessert; it's an experience, a nostalgic journey back to the days of cotton candy clouds and the sweet, carefree moments of youth.

Kelly Mikolich, through her unparalleled creativity and passion for the sweeter things in life, invites us into her kitchen to witness the creation of this spellbinding treat. Join us as we embark on this sugary escapade, guided by Mikolich's expert hand and infectious enthusiasm for crafting desserts that are as beautiful to behold as they are delightful to devour.

Cotton Candy No Churn Ice Cream

Prep time

5 min

Cook time

5 min


2 pints




Kelly Mikolich


  • 2 cups heavy whipping cream
  • cold 1 (14-ounce) can sweetened condensed milk
  • 3 teaspoons cotton candy extract
  • 1 teaspoon vanilla extract
  • Food dye (optional)
  • 1 tablespoon colorful sprinkles (optional)


Step 1

Line a 9x5-inch loaf pan with parchment paper and set aside. Or use reusable ice cream containers if you have them.

Step 2

In the bowl of a stand mixer, affixed with the whisk attachment, add the heavy whipping cream. Whip the cream on medium-high speed until the cream reaches stiff peaks. Stiff peaks are reached once you can hold the whisk upside down with the cream on it, and the cream holds its peak. Do not over whip!

Step 3

Add the entire can of sweetened condensed milk and the cotton candy extract and vanilla extract, to the whipped cream. Whip on medium speed until all ingredients are incorporated and the mixture is thick.

Step 4

Remove the bowl from the mixer and stir in food dye (if using). Pour the ice cream into the loaf pan or into reusable ice cream containers. Top with sprinkles (optional).

Step 5

Place ice cream in the freezer to freeze.


Store in freezer in airtight containers for 1-2 months.

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