Go Back

Red and Blue Ice Cream

Red and blue ice cream with no-churn strawberry and blueberry swirls is creamy and naturally colorful. Made by folding whipped heavy cream into divided condensed milk, then freezing in a loaf pan until firm.
Print Recipe Pin Recipe
Prep Time 20 minutes
freezing 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

heavy whipping cream
  • 2 cup heavy whipping cream divided; whipped until stiff peaks
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk divided; folded into the whipped cream
vanilla extract
  • 1 tsp vanilla extract divided; flavoring for both colors
strawberry puree
  • 0.5 cup strawberry puree
blueberry puree
  • 0.5 cup blueberry puree

Equipment

  • 1 loaf pan

Method
 

Make the strawberry base
  1. In one bowl, beat 1 cup of heavy whipping cream to stiff peaks, with the mixture holding a clear peak when lifted. Fold in half the sweetened condensed milk, half the vanilla extract, and the strawberry puree until the texture looks smooth and evenly pink.
Make the blueberry base
  1. In a second bowl, beat the remaining heavy whipping cream to stiff peaks, so it forms firm peaks that don’t slump. Fold in the remaining sweetened condensed milk, remaining vanilla extract, and the blueberry puree until the texture is smooth and evenly purple-blue.
Layer and freeze
  1. Pour the strawberry mixture into one half of a loaf pan and the blueberry mixture into the other half, smoothing the tops so the layers level out.
  2. Cover the pan tightly with plastic wrap or a lid to prevent ice crystals from forming and to lock in the two colors.
  3. Freeze for at least 6 hours, or until firm, so the ice cream scoops cleanly from the pan.
Serve
  1. Scoop from both sides for a two-tone red and blue treat, keeping the colors distinct in each scoop.

Notes

For the smoothest texture, fold gently—use a slow motion so the whipped heavy cream stays airy and thick. Store covered in the freezer for up to 2 weeks. Freezing is recommended (this recipe is no-churn), but for best results avoid repeated thawing and refreezing. If you want a dairy-light option, use a high-fat lactose-free sweetened condensed milk and lactose-free heavy whipping cream so the mixture still whips and sets properly.