Ultimate Homemade Rainbow Ice Cream (Print version)
Creamy no-churn rainbow ice cream with a vanilla base, bright swirls, and a soft scoopable texture.
# Ingredients:
For the ice cream base
01 -
2 cups (480 ml) cold heavy cream
02 -
1 can (14 oz or 396 g) sweetened condensed milk
03 -
2 teaspoons vanilla extract
04 -
1/8 teaspoon fine salt
For the rainbow colors
05 -
Pink gel food coloring, as needed
06 -
Yellow gel food coloring, as needed
07 -
Blue gel food coloring, as needed
08 -
Purple gel food coloring, as needed
09 -
1/3 cup (55 g) rainbow sprinkles, plus more for topping
# Instructions:
01 -
Place a large mixing bowl and beaters in the freezer for 10 minutes. Line a 9x5-inch loaf pan with parchment if you want easier scooping later.
02 -
Add the cold heavy cream to the chilled bowl. Beat on medium-high speed until stiff peaks form, about 2-3 minutes. Do not keep beating once the peaks stand upright.
03 -
In a separate large bowl, stir together the sweetened condensed milk, vanilla extract, and salt until smooth.
04 -
Add half of the whipped cream to the condensed milk mixture and fold gently. Add the remaining whipped cream and fold until combined and fluffy.
05 -
Divide the base evenly among 4 bowls. Tint each bowl with a different gel color, using a small amount at first. Fold in the sprinkles if using them throughout the ice cream.
06 -
Spoon alternating colors into the loaf pan in small mounds. Drag a butter knife through the colors once or twice to create ribbons without fully blending them.
07 -
Top with extra sprinkles. Cover tightly and freeze for at least 6 hours, or overnight. Let sit at room temperature for 5 minutes before scooping.
# Good to know:
01 -
Best frozen overnight for firm, clean scoops.
02 -
Use gel food coloring for vivid color without thinning the base.
03 -
Press plastic wrap onto the surface before freezing to reduce ice crystals.