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.