2 cups heavy whipping cream
1/3 cup powdered sugar
In a 1 pint whipped cream dispenser add heavy cream and powdered sugar. Charge with 1 N20 cream charger and shake. dispense dollop circles on a parchment paper lined 13×9 baking dish. Add sugar sprinkles. Freeze for 4 hours, or overnight.
Using small, 1-inch cookie cutters, cut shapes. Enjoy immediately, or return to freezer in an airtight container. Use within 3-4 weeks.