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

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