Cotton Candy Ice Cream

5 from 23 votes

Smooth and creamy ice cream that tastes just like cotton candy. Your favorite carnival treat in ice cream form.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 0

Total Time 15

Servings Servings

Calories 237kcal

In a large bowl, beat heavy cream until stiff peaks form.
Add sweetened condensed milk, and mix well. Stir in cotton candy flavoring.
Divide mixture evenly into 3 bowls. Leave one bowl white. Add blue food coloring to one bowl, and pink to the other.
In a 9x13 inch pan, add dollops of each color. Add sprinkles and swirl with a knife. Repeat.
Freeze for 4-6 hours. Garnish with cotton candy if desired.

Ingredient Notes and Shopping Tips

- Heavy Cream: Use heavy whipping cream. Low-fat or non-dairy ingredients are not recommended.
- Sweetened Condensed Milk: Be sure to get sweetened condensed, NOT evaporated milk. Look for it in the baking aisle of your grocery store.
- Cotton Candy Oil: I am partial to the brand LorAnn.
- Food Coloring: If possible, use gel food coloring. They are more vibrant.

Tips

Easy Cleanup: Line your pan with nonstick foil or parchment paper for super easy cleanup.

The colder, The Better: For the best results, start with ice-cold ingredients, a chilled bowl, and a chilled pan.

The Pan Matters: If you don't have a 9x13-inch pan, you can also use a loaf pan. Avoid using a deep bowl.

Whip It Real Good: Be sure to whip your cream to stiff peaks. This is when you can lift the beater or whisk out of the mixture, and the peaks stand straight up falling over. Do not overmix.