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4.72 from 28 votes

No Churn Blue Moon Ice Cream

Blue Moon Ice Cream: A Rich and creamy treat that looks like summer in a bowl. EASY & no churn.
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 Servings
Calories 353kcal
Author Krystle Smith

Ingredients

  • (1) 14 Ounce Can Sweetened Condensed Milk
  • 2 Cups Heavy Cream
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Raspberry Extract
  • ½ Teaspoon Lemon Extract
  • 1-2 Drops Blue Gel Food Coloring

Instructions

  • In a large chilled bowl beat whipping cream until thickened. Pour in cream, vanilla, sweetened condensed milk, raspberry extract, and lemon extract. Fold in until smooth.
  • Add food coloring until you reach your desired shade of blue.
  • Then, pour into a tub or bowl. Freeze for at least 5-6 hours.
  • Soften for 5-10 minutes on the counter before serving.

Notes

Ingredient Notes
  • Sweetened Condensed Milk: Be sure to buy sweetened condensed milk, which has sugar added, NOT evaporated milk
  • Heavy Cream: Use right out of the fridge so it's as cold as possible.
  • Vanilla: Be sure to use high-quality vanilla, not imitation vanilla.
  • Raspberry and Lemon Extracts: Look for these near the spices in your grocery store. Be sure to use extracts, not oils, which are more concentrated.
  • Gel Food Coloring: Use gel instead of liquid food color as it gives a more vibrant color and adds less liquid to the recipe.
Tips
  1. Whip Cream Faster: Make sure your heavy cream is ice cold. Also, chill your bowl and whisk in the freezer for 30-60 minutes.
  2. Fold Gently: Mix your ingredients in gently so your whipped cream doesn't lose it's light and airy texture.
  3. Prevent Ice Crystals: Push a layer of plastic wrap onto the top of your ice cream before putting the lid on.

Nutrition

Calories: 353kcal