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Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
In a large bowl, combine the heavy cream, whole milk, granulated sugar, honey, vanilla extract and kosher salt. Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
In the last two minutes of the churn, add ⅓ cup of the rainbow sprinkles, reserving the rest.
Spoon the ice cream into a shallow container or a loaf pan.
Sprinkle the remaining rainbow sprinkles over the top of the ice cream.
Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.