No Churn Rainbow Mermaid Ice Cream Recipes

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MERMAID ICE CREAM

Provided by Ree Drummond : Food Network

Categories     dessert

Time 8h20m

Yield 6 servings

Number Of Ingredients 8



Mermaid Ice Cream image

Steps:

  • Chill a 9-inch loaf pan in the freezer.
  • Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip the cream until stiff. With a rubber spatula, gently fold in the sweetened condensed milk until combined. Divide the mixture among 3 bowls, coloring one bowl with the neon blue food coloring, one bowl with the neon purple and one bowl with the neon pink.
  • Layer the different colors of ice cream base into the chilled loaf pan a couple spoonfuls at a time. There is no rhyme or reason when layering; you want it to be imperfect. Once all of the base has been added to the pan, swirl the colors using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
  • When ready to serve, scoop into individual glasses and top with additional sprinkles.

2 1/2 cups heavy cream
1/4 cup powdered sugar
1 tablespoon clear vanilla extract
One 14-ounce can sweetened condensed milk
1/4 teaspoon neon blue gel food coloring
1/4 teaspoon neon purple gel food coloring
1/4 teaspoon neon pink gel food coloring
Assorted neon sprinkles, gold and silver pearls and other fun sprinkle additions, for topping

NO-CHURN ICE CREAM

Provided by Duff Goldman

Categories     dessert

Time 6h15m

Yield 6 servings

Number Of Ingredients 5



No-Churn Ice Cream image

Steps:

  • In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
  • In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
  • Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
  • Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
  • Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
Pinch kosher salt
2 cups heavy cream
Your favorite toppings, such as sprinkles, caramel syrup, etc. for serving

NO-CHURN VANILLA ICE CREAM

No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 12 servings (6 cups total)

Number Of Ingredients 7



No-Churn Vanilla Ice Cream image

Steps:

  • For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, cold
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

NO-CHURN RAINBOW MERMAID ICE CREAM

This recipe makes 1 quart of rainbow-colored ice cream! Use the colors of your choice.

Provided by Alexander Petrie

Categories     Ice Cream

Time 5h15m

Yield 8

Number Of Ingredients 8



No-Churn Rainbow Mermaid Ice Cream image

Steps:

  • Place a freezer-safe glass or metal loaf pan in the freezer.
  • Combine heavy cream and vanilla extract in the bowl of a stand mixer. Beat on high speed until stiff peaks form. Gently fold in condensed milk.
  • Divide mixture among 4 bowls. Add one shade of food coloring to each bowl. Stir until food coloring is thoroughly mixed in.
  • Remove the loaf pan from the freezer. Add the colored mixtures a few scoops at a time, alternating colors and layering them over each other, until loaf pan is full. Drag a butter knife through the entire mixture 2 to 3 times to swirl colors together. Top with sprinkles.
  • Cover the loaf pan with plastic wrap and freeze until ice cream is firm, 5 to 6 hours.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 31.8 g, Cholesterol 98.2 mg, Fat 27.2 g, Protein 5.2 g, SaturatedFat 16.4 g, Sodium 85.6 mg, Sugar 30.2 g

2 cups heavy cream
2 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
3 drops red food coloring
3 drops purple food coloring
3 drops blue food coloring
3 drops green food coloring
3 tablespoons multicolored candy sprinkles, or to taste

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