Rainbow Ice Cream
Dive into the whimsical world of homemade sweets with this Rainbow Ice Cream recipe, a vibrant, no-churn dessert that’s as beautiful as it is delicious. Featuring a creamy base made from whipped heavy cream, sweetened condensed milk, and vanilla extract, this ice cream is transformed into a stunning spectrum of colors using gel food coloring. With each colorful layer meticulously stacked to create a dazzling rainbow effect, this freezer-friendly treat is both a feast for the eyes and a delight for the palate. Whether you layer it or add a marbled swirl for extra flair, this easy, homemade ice cream is perfect for parties, kids’ birthdays, or simply brightening up your dessert table. Ready in just 30 minutes of preparation (plus freezing time), this playful recipe serves up creamy, dreamy scoops of joy for the whole family to enjoy!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 can (14 oz) Sweetened condensed milk
- 2 teaspoons Vanilla extract
- 6 colors Gel food coloring (red, orange, yellow, green, blue, purple)
Instructions
Place a large mixing bowl and the beaters of an electric mixer in the freezer for 15 minutes to chill.
Remove the chilled bowl and beaters from the freezer. Pour the heavy cream into the bowl and whip it with the electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes.
Gently fold in the sweetened condensed milk and vanilla extract with a spatula until fully combined, being careful not to deflate the whipped cream.
Divide the mixture evenly into six separate bowls. Add a few drops of a different gel food coloring to each bowl (red, orange, yellow, green, blue, purple) and gently stir until the colors are fully incorporated.
Using a spoon, layer the colored mixtures one at a time into a freezer-safe container, alternating colors to create a rainbow effect. Smooth out each layer with the back of a spoon before adding the next color.
Once all the layers are complete, use a knife or skewer to swirl the colors slightly for a marbled effect, if desired.
Cover the container tightly with a lid or plastic wrap and freeze for at least 6 hours, or overnight, until the ice cream is firm.
To serve, allow the ice cream to sit at room temperature for 5–10 minutes before scooping. Enjoy this cheerful treat!
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.6 g | 249% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 217.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1129 mg | 87% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1491 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
