Description
This show-stopping Rainbow Ice Cream recipe uses a simple no-churn base, allowing you to easily layer six vibrant, delicious flavors. It’s perfect for birthdays, holidays, or just adding a burst of color to any day!
Ingredients
Scale
- 1 (14-ounce) can sweetened condensed milk, chilled
- 2 cups heavy whipping cream, very cold
- 1 teaspoon vanilla extract
- Gel food coloring (Red, Orange, Yellow, Green, Blue, Purple)
- Optional: 1/2 tsp clear almond extract for added flavor
Instructions
- Prepare your pan: Line a standard loaf pan (about 9×5 inches) with plastic wrap, leaving an overhang on the sides for easy removal later.
- Make the base: In a large bowl, whip the cold heavy cream and vanilla extract (and almond extract, if using) using an electric mixer until stiff peaks form (about 3-5 minutes).
- Fold in condensed milk: Gently fold the chilled sweetened condensed milk into the whipped cream until just combined. Be careful not to deflate the mixture.
- Divide and color: Divide the base mixture evenly into six separate small bowls (approximately 1/2 cup each).
- Color the layers: Add a few drops of gel food coloring to each bowl to achieve the desired rainbow shades (Red, Orange, Yellow, Green, Blue, Purple). Stir gently until the color is uniform in each bowl.
- Layer the ice cream: Start with the purple layer and spread it evenly over the bottom of the prepared loaf pan. Freeze for 30 minutes.
- Continue layering: Once the first layer is firm enough to hold shape, gently spoon the blue layer on top, spreading carefully. Freeze for another 30 minutes. Repeat this process for Green, Yellow, Orange, and finally Red, ensuring each layer is slightly firm before adding the next.
- Final freeze: Cover the top with the overhanging plastic wrap and freeze for at least 6 hours, or preferably overnight, until completely firm.
- Serve: Use the plastic wrap overhang to lift the ice cream block out of the pan. Slice and enjoy the rainbow!
Notes
- Gel food coloring is essential for achieving bright, true colors without thinning the ice cream base.
- For the neatest layers, ensure the previous layer is adequately frozen (at least 30 minutes) before adding the next.
- This recipe can be adapted to use fewer colors if preferred.
- If you prefer a richer flavor, you can substitute 1/2 teaspoon of vanilla extract with 1/2 teaspoon of clear almond extract in the main base.
- Prep Time: PT25M
- Cook Time: 0 minutes
- Category: No-Churn Ice Cream
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 35g
- Sodium: 55mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 35mg