Blue Raspberry Ice Cream
A creamy, no-churn ice cream that captures the vibrant flavor of blue raspberry, perfect for warm days and movie nights.
Ingredients
Base Ingredients
- 2 cups cold heavy whipping cream Use cold for better whipping.
- 1 can sweetened condensed milk (14 ounces) This provides sweetness and creaminess.
- 1-2 teaspoons blue raspberry flavoring or syrup Start small and adjust to taste.
- 1 teaspoon vanilla extract Optional, but enhances flavor.
- a pinch salt Enhances sweetness.
- blue food coloring Add a drop at a time for color.
Optional Mix-Ins
- mini marshmallows Add for extra texture.
- white chocolate chips Sweet and creamy addition.
- crushed cookies For crunch.
- popping candy Fun addition for excitement.
Instructions
Preparation
- Chill your mixing bowl in the freezer for 10 minutes if your kitchen is warm to help the cream whip faster.
- Whip the heavy cream until it forms soft peaks that are stable, but avoid over-whipping to prevent graininess.
- In a separate bowl, combine the sweetened condensed milk, blue raspberry flavoring or syrup, vanilla (if using), and a pinch of salt.
- If desired, add a drop or two of blue food coloring to achieve your preferred color and mix well.
- Gently fold the whipped cream into the condensed milk mixture, taking care to keep the air in the mixture for a creamy texture.
- Fold in any optional mix-ins if using.
- Transfer the mixture into a loaf pan or freezer-safe container. Smooth the top and press plastic wrap directly onto the surface.
- Freeze the mixture for at least 6 hours, but overnight is recommended for best results.
Notes
Let the ice cream sit out for a few minutes before scooping if it freezes too firm. For fun, drizzle sweetened condensed milk and add sprinkles on top when serving.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 28gProtein: 3gFat: 20gSaturated Fat: 12gSodium: 100mgSugar: 24g