Description
A whimsical, no-churn recipe for homemade Cotton Candy Ice Cream that captures the nostalgic flavor and vibrant pink color of the fairground favorite. This dessert is incredibly easy to make and requires no fancy ice cream maker!
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 1 (14 ounce) can sweetened condensed milk, cold
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon pink gel food coloring (or more to achieve desired shade)
- 1/4 cup cotton candy flavoring syrup (or cotton candy emulsion)
- 1/4 cup rainbow sprinkles (optional, for mix-ins)
Instructions
- In a large mixing bowl, pour the cold heavy whipping cream. Using an electric mixer (handheld or stand mixer with whisk attachment), beat the cream on medium-high speed until stiff peaks form (about 3-5 minutes). Be careful not to over-beat into butter.
- In a separate medium bowl, whisk together the cold sweetened condensed milk, clear vanilla extract, cotton candy flavoring syrup, and pink gel food coloring until the color is uniform and vibrant.
- Gently fold about one-third of the whipped cream into the condensed milk mixture using a spatula to lighten the base.
- Carefully fold the remaining whipped cream into the lightened mixture in two additions, taking care to maintain as much air as possible. The goal is a uniform light pink mixture.
- If using, gently fold in the rainbow sprinkles.
- Pour the mixture into a freezer-safe loaf pan (or an airtight container). Cover the surface directly with plastic wrap to prevent ice crystals from forming.
- Freeze for a minimum of 6 hours, or preferably overnight, until firm.
- Scoop and serve immediately with extra sprinkles or a small dollop of actual cotton candy for garnish, if desired.
Notes
- For the best texture, ensure all ingredients (especially the cream and condensed milk) are thoroughly chilled before starting.
- If you cannot find cotton candy flavoring syrup, you can substitute with 1 teaspoon of strawberry extract and add a few drops of blue food coloring to the pink to achieve a more complex ‘blue raspberry’ cotton candy hue.
- This is a no-churn recipe, meaning the texture will be slightly softer and creamier than traditional churned ice cream.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 35g
- Sodium: 70mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg