Thank you so much for being here. It truly means the world to share something as whimsical and nostalgic as Blue Moon Ice Cream with fellow dessert lovers. Whether you’re here because you’re chasing a childhood memory or just looking to try something new and out-of-the-box, I’m so excited to walk you through this recipe.
Blue Moon Ice Cream is one of those treats that captures hearts not only because of its electric blue hue but because of the mystery that surrounds its flavor. It’s fruity, citrusy, sweet, and just slightly tangy, often described as tasting like Froot Loops, marshmallow, or even a creamsicle. With this no-churn recipe, you can bring that one-of-a-kind taste home using just a few simple ingredients and zero fancy equipment. No ice cream maker required—just a mixing bowl, some love, and a little patience while it sets in the freezer.
What is Blue Moon Ice Cream?
Blue Moon Ice Cream is a regional Midwest favorite, most commonly found in states like Wisconsin and Michigan. Known for its striking blue color and mysterious flavor, this ice cream has been a source of curiosity and delight for decades. While some people claim to detect almond or marshmallow notes, the most commonly accepted flavor profile includes raspberry, lemon, and a touch of vanilla.
Our version uses raspberry extract and lemon extract to replicate that sweet-tart flavor blend, and we include an optional splash of vanilla to add a smooth, creamy finish. Combined with a whipped cream base and sweetened condensed milk, the result is velvety, full-bodied, and incredibly satisfying.
Why You’ll Love This Blue Moon Ice Cream Recipe
There’s something special about being able to recreate a nostalgic favorite in your own kitchen. This recipe captures the essence of summer fun and childhood joy, but it’s also adult-approved. Here are just a few reasons you’ll fall in love with this homemade version:
- No-churn and foolproof: You don’t need an ice cream maker or any specialized tools.
- Nostalgic and fun: That bold blue hue and mysterious flavor take you straight back to the fairground or ice cream parlor.
- Perfect texture: Whipped cream keeps it light and creamy, while the condensed milk makes it smooth and rich.
- Versatile: Customize with different extracts, swirl-ins, or toppings to make it your own.
- Freezer-friendly: Make it ahead of time and store for up to two weeks.
- Kid-friendly and party-ready: It’s a hit with kids and grown-ups alike.
The Taste of Blue Moon Ice Cream
Blue Moon Ice Cream doesn’t taste like anything else on the shelf, and that’s the beauty of it. The flavor has been compared to everything from cotton candy to citrus-berry soda, but no two descriptions are quite the same. The raspberry and lemon extracts create a tangy sweetness that’s balanced by the creaminess of the base. Add a touch of vanilla and you get a flavor that feels both new and nostalgic, exciting and comforting all at once. It’s like eating a memory, even if you didn’t grow up with it.
Benefits of Making It Yourself
Homemade ice cream lets you control everything: the ingredients, the flavor intensity, and even the color. With store-bought Blue Moon Ice Cream not available in many regions, this recipe is a way to bring that delight into your own home, wherever you are. Plus:
- You can skip artificial preservatives or adjust coloring if you prefer natural alternatives
- It’s budget-friendly compared to specialty ice cream shop options
- You can get creative with mix-ins and serving styles
- It’s a great make-ahead dessert for events and celebrations
Ingredients
Yield: Approximately 1 quart
- 2 cups heavy whipping cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon raspberry extract
- ½ teaspoon lemon extract
- 1 to 2 drops blue food coloring (gel preferred for more vibrant color)
- Optional: 1 teaspoon vanilla extract for a mellow balance
Tools You’ll Need
- Mixing bowl (preferably chilled)
- Electric hand mixer or stand mixer
- Silicone spatula
- Whisk
- Loaf pan or freezer-safe container
- Plastic wrap or lid for covering
Optional Additions and Substitutions
Blue Moon is known for its unique flavor, but that doesn’t mean you can’t make it your own. Here are some ways to adapt the recipe:
- Flavor twists: Swap raspberry extract for cherry or almond extract to experiment with the fruity base.
- Natural coloring: Use butterfly pea flower powder or blue spirulina for a natural blue without artificial dye.
- Dairy-free version: Substitute coconut whipped topping for the heavy cream and use a plant-based condensed milk.
- Mix-ins: Add white chocolate chips, colorful sprinkles, or crushed freeze-dried raspberries for extra flair.
- Swirls: A swirl of lemon curd or blueberry jam adds depth and surprise in every bite.
How to Make Blue Moon Ice Cream
Step 1: Whip the Cream
Start by chilling your mixing bowl and beaters in the freezer for 10 minutes. This step helps the cream whip faster and hold its peaks. Pour the cold heavy cream into the bowl and beat on medium-high until stiff peaks form. This takes about 3 to 4 minutes, and you’ll know it’s ready when the cream holds its shape on the beaters.
Step 2: Mix the Flavor Base
In a separate large bowl, whisk together the sweetened condensed milk, raspberry extract, lemon extract, and optional vanilla extract. Add one or two drops of blue food coloring and stir until evenly distributed. Adjust the amount depending on how vibrant or pastel you want your final result.
Step 3: Fold Gently
Using a silicone spatula, gently fold the whipped cream into the blue-flavored condensed milk mixture. Add it in three stages, folding carefully to avoid deflating the whipped cream. The goal is to keep as much air in the mixture as possible for a fluffy texture.
If desired, drizzle in an extra tablespoon of condensed milk at this stage and lightly swirl it through the mixture with a spoon for added texture and richness.
Step 4: Transfer and Freeze
Pour the finished mixture into a loaf pan or another freezer-safe container. Smooth the top with the spatula, cover with plastic wrap, and freeze for at least 6 hours—ideally overnight. The longer it chills, the easier it will be to scoop and serve.
What to Serve with Blue Moon Ice Cream
Blue Moon Ice Cream is so visually striking and flavorful that it’s a showstopper on its own, but you can take it even further by pairing it with complementary treats:
- Serve in waffle cones with rainbow sprinkles for a nostalgic carnival feel
- Sandwich between sugar cookies for homemade ice cream sandwiches
- Pair with lemon bars or shortbread for a sweet-tart combo
- Top with whipped cream and fresh berries for a bright summer dessert
- Use as a blue scoop in a three-color banana split for visual impact
Looking for even more colorful and whimsical desserts? Be sure to check out these reader favorites:
These recipes bring the same playful energy to the table, making them perfect partners for your homemade Blue Moon Ice Cream.
Tips for Perfect Results
- Use very cold cream and a chilled bowl for easier whipping.
- Be gentle when folding—overmixing will deflate your cream and make the ice cream dense.
- Gel food coloring works best—it’s more concentrated and won’t water down your mixture.
- Cover your container tightly to prevent ice crystals from forming on top.
- Freeze overnight for firmer texture and cleaner scoops.
Storage Instructions
Once frozen, Blue Moon Ice Cream can be stored in the freezer for up to two weeks. For best results, press a piece of plastic wrap or parchment paper directly on the surface of the ice cream before sealing the container. This helps prevent ice crystals and keeps your ice cream as creamy as the day you made it.
Frequently Asked Questions
Can I make this recipe without food coloring?
Absolutely. The blue hue is part of the fun, but it doesn’t affect the flavor. If you prefer a more natural version, just skip the food dye or use natural alternatives like spirulina.
What if I can’t find raspberry extract?
Cherry extract or a small amount of almond extract will still give you a berry-sweet profile. Be sure to taste as you go—extracts can be potent.
Can I double this recipe?
Yes, this recipe doubles easily. Just make sure you have a large enough bowl to mix in and enough freezer space to store two containers.
Can I add alcohol to the base?
A splash of vodka or a flavored liqueur can help reduce iciness, but be careful not to add more than 1 to 2 tablespoons or it could affect freezing.
Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free, but always double-check labels to confirm there’s no cross-contamination if you’re preparing it for someone with celiac disease or gluten sensitivity.
Final Thoughts
There’s a reason Blue Moon Ice Cream has stood the test of time—it’s mysterious, memorable, and absolutely magical. Whether you grew up enjoying it from your local scoop shop or you’re discovering it for the first time, this homemade version captures all the charm and delivers on flavor in a way that’s both fun and deeply satisfying. The no-churn method makes it accessible to everyone, and the possibilities for customizing it are nearly endless.
And if you’re someone who loves colorful, playful desserts that still pack serious flavor, don’t miss out on my other favorites:
- Mermaid Swirled Cheesecake – an under-the-sea dream
- Fruity Pebbles Cheesecake – nostalgic and vibrant
- Chocolate Eclair Cake (No-Bake) – layers of creamy indulgence without turning on the oven
Share Your Scoop!
If you make this Blue Moon Ice Cream, I would absolutely love to see it. Tag your creations on Pinterest or your favorite social platform with #mmmrecipes and share your spin. You might just inspire someone else to try a scoop of summer magic.
Nutritional Information (per ½ cup serving, approximately)
- Calories: 240
- Fat: 15g
- Sugar: 20g
- Protein: 3g
- Carbohydrates: 22g
Blue Moon Ice Cream (No-Churn & Midwest-Inspired)
Description
Blue Moon Ice Cream is a nostalgic Midwest classic—no-churn, creamy, and full of mystery! With a citrusy-berry flavor and that iconic bright blue color, this freezer-friendly treat brings summer magic to your kitchen in just a few simple steps.
Ingredients
2 cups heavy whipping cream (cold)
1 can (14 oz) sweetened condensed milk
1 teaspoon raspberry extract
½ teaspoon lemon extract
1–2 drops blue food coloring (gel preferred for vibrant hue)
Optional: 1 teaspoon vanilla extract (for mellow balance)
Instructions
Whip the Cream
In a chilled mixing bowl, beat the cold heavy cream with a hand or stand mixer on medium-high until stiff peaks form (about 3–4 minutes). Set aside.Mix the Flavor Base
In a separate large bowl, whisk together sweetened condensed milk, raspberry extract, lemon extract, and optional vanilla. Stir in blue food coloring until your desired hue is reached.Fold It All Together
Gently fold the whipped cream into the blue mixture in thirds, using a spatula. Fold carefully to keep the mixture light and airy. Optional: swirl in an extra spoonful of condensed milk for creamy ribbons.Freeze and Set
Transfer the mixture to a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap, and freeze for at least 6 hours or overnight for best results.
Notes
Use gel food coloring for bold color without thinning the mix.
A chilled mixing bowl helps your whipped cream reach stiff peaks faster.
For a natural version, try butterfly pea powder or spirulina instead of dye—just note the flavor might shift slightly.
This ice cream keeps best if enjoyed within 1–2 weeks. Store tightly covered and press parchment directly on the surface to avoid freezer burn.
Want to switch up the flavor? Try almond, cherry, or blueberry extract in place of raspberry.
This recipe easily doubles—just use a larger container and allow extra freeze time.