Red White and Blue Scoop of Ice Cream
Bright, fun and festive Red, White and Blue Ice Cream is a No Churn Ice Cream recipe that is the perfect patriotic dessert! No special equipment is needed. It's a no churn vanilla ice cream that is colored with food coloring and frozen for a fun dessert for Memorial Day, 4th of July and more!
Red, white and blue ice cream for all the patriotic holidays! With 4th of July just around the corner I wanted to be sure and share this festive homemade ice cream. It's so easy, you don't need a machine, and it's the perfect dessert for your July 4th BBQ, picnic or party!
I grew up eating homemade ice cream all summer long, but it was always made using a machine. Now, I make no-churn ice cream – it's just as good but so much easier to make.
This red, white and blue treat is like my rainbow ice cream – the base is vanilla flavored – and then you use food coloring to create the patriotic colors. It's so fun and the kids love it! Is there anything better than ice cream on a warm summer day?
If you're looking for more festive desserts for the holiday you need to check out my 4th of July cupcakes, too! Make a batch of this ice cream to go with them and they'll be the hit of the celebration!
How to Make Red, White and Blue Ice Cream
What I LOVE about this recipe is that it's so simple to make. The base only has three ingredients!
- Cold heavy whipping cream
- Sweetened condensed milk
- Vanilla
To create the colors you will need red, white, and blue food coloring.
White food coloring seems a bit odd but your ice cream mix will have a yellow tint if you don't use it.
- Whip the heavy cream in a large bowl until it holds stiff peaks. If you have a stand mixer do this with the whisk attachment. You can also use a regular hand-held mixer, too!
- In a separate bowl, combine the sweetened condensed milk and vanilla. Carefully combine the sweetened condensed milk with the whipped cream by gently folding it in.
- Divide the mixture into three separate bowls. Use the food coloring to create the red, white and blue colors by gently folding it into each bowl.
- Drop the different colors into a loaf pan or other container. Do this by the spoonful, alternating colors, so you get the swirled look when you scoop it out later.
- Cover the container and freeze it overnight until it is firm and set.
Recipe Tips and Tricks!
- For best results, it's best to chill the bowl and the whisk before you whip the cream. It works a lot better!
- You will also want all of the ingredients for the base nice and chilled before you make it.
- When you whip the cream, do it long enough so it holds stiff peaks. This means when you pull the whisk up the whipped cream holds its shape without falling back into itself. Read my post about how to make whipped cream for even more tips!
- I like to use a loaf pan or square baking dish to freeze the ice cream. I like to put it in the freezer before I start so it's nice and cold.
- Be sure to store your ice cream in the coldest part of the freezer which is usually at the back. You don't want it exposed to warm air because it will partially melt and then refreeze. If this happens the texture will be grainy instead of creamy.
- As long as it's tightly covered and kept frozen it will keep for several weeks in the freezer.
- This recipe has a patriotic theme, but you can easily change out the colors to make your own custom version.
Ready to break out the ice cream cones?! Everyone will love it when they get a scoop of this fun summer treat! Want more summer desserts? Be sure to check out these amazing recipes, too!
More Desserts to Try
- My Peach Sorbet is made with fresh, ripe, juicy peaches and it's the perfect way to cool off during the summer! Only four simple ingredients are needed to make this simple, delightful treat!
- 4th of July Cake is an easy recipe with red, white, and blue layers!
- Make a batch of Peanut Butter and Jelly Bars for your next potluck and watch them disappear! They're soft and chewy and perfect for serving a crowd.
- Classic Scotcharoos are our FAVORITE no-bake treat! This is the recipe that my Mom made for us growing up and it is the BEST Scotcheroos recipe ever.
- Make a batch of 4th of July Cookies to celebrate the summer holidays! They are decorated with royal icing and perfect for parties.
Try it and love it? Rate it, please!!! ? Seriously though a five-star rating below will make my day! If you snap a photo of you making homemade cake batter ice cream, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
- 2 cups very cold heavy whipping cream
- 1 can 14 oz sweetened condensed milk
- 2 teaspoons pure vanilla extract
- Food coloring – Red White and Blue
Prevent your screen from going dark
-
Place loaf pan or container in freezer at least 30 minutes
-
Place bowl and whisk in freezer at least 30 minutes
-
Be sure whipping cream and condensed milk are really cold
-
In a large bowl, beat whipping cream until stiff peaks form
-
In a medium bowl, combine the sweetened condensed milk and vanilla until smooth
-
Gradually add milk mixture to whipping cream by GENTLY folding into whipped cream
-
Divide mixture into 3 separate bowls (it will be about 2 cup each)
-
Color each bowl with a different color by GENTLY folding the coloring into the mixture
-
Remove container from freezer and drop ice cream mixture by spoonfuls into the container
-
Freeze overnight
- For best results, it's best to chill the bowl and the whisk before you whip the cream. It works a lot better!
- You will also want all of the ingredients for the base nice and chilled before you make it.
- When you whip the cream, do it long enough so it holds stiff peaks. This means when you pull the whisk up the whipped cream holds its shape without falling back into itself. Read my post about how to make whipped cream for even more tips!
- I like to use a loaf pan or square baking dish to freeze the ice cream. I like to put it in the freezer before I start so it's nice and cold.
- Be sure to store your ice cream in the coldest part of the freezer which is usually at the back. You don't want it exposed to warm air because it will partially melt and then refreeze. If this happens the texture will be grainy instead of creamy.
- As long as it's tightly covered and kept frozen it will keep for several weeks in the freezer.
- This recipe has a patriotic theme, but you can easily change out the colors to make your own custom version.
Calories: 278 kcal (14%) , Carbohydrates: 2 g (1%) , Protein: 2 g (4%) , Fat: 29 g (45%) , Saturated Fat: 18 g (113%) , Cholesterol: 109 mg (36%) , Sodium: 30 mg (1%) , Potassium: 60 mg (2%) , Sugar: 1 g (1%) , Vitamin A: 1166 IU (23%) , Vitamin C: 1 mg (1%) , Calcium: 52 mg (5%)
Reader Interactions
Source: https://www.julieseatsandtreats.com/red-white-and-blue-ice-cream/
Postar um comentário for "Red White and Blue Scoop of Ice Cream"