Instructions

For the Classic version:

1. In a large mixing bowl, beat heavy cream with sugar until stiff peaks form (several minutes).
2. Spread in a parchment paper lined 13x9 baking dish. Add sugar sprinkles. Freeze for 4 hours, or overnight.
3. Using small, 1-inch cookie cutters, cut shapes. Enjoy immediately, or return to freezer in an airtight container. Use within 3-4 weeks.

For the Peppermint version:

1. In a large mixing bowl, beat heavy cream with sugar, peppermint extract, and food coloring, until stiff peaks form.
2. Spoon into a disposable piping bag with tip and make upward swirls to form Christmas trees onto a parchment paper lined baking sheet. Add sprinkles and a star on top (or a red hot).
3. Freeze for 4 hours or overnight. Slide off of parchment paper and freeze in airtight container for up to 3-4 weeks.

For the Eggnog Version:

1. In a large mixing bowl, beat heavy cream with sugar and rum extract until stiff peaks form.
2. Spoon into a disposable piping bag with tip and form swirls by starting in the center and making a circle (onto a parchment paper lined baking sheet). Sprinkle with nutmeg.
3. Freeze for 4 hours or overnight. Slide off of parchment paper and freeze in airtight container for up to 3-4 weeks.