Mermaid Ice Cream

Finding a creative recipe for ice cream? This Mermaid Ice Cream is the way to go. Tasty and pretty, it gets me hooked right from the moment I taste it. The way to make this ice cream is quite simple, too. All the ingredients that you need are heavy cream, sweetened condensed milk, vanilla extract green, blue, and purple food coloring. To make it more impressive, you can top it with sprinkles of your choice.

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Mermaid Ice Cream

Recipe by Bell BrittanyCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

20

minutes

Summer is coming, why don’t you make this pretty mermaid ice cream for your kids? It makes me fall in love with, and hopefully you do, too.

Ingredients

• 3 c. heavy cream

• 1 14-oz. can sweetened condensed milk

• green, blue, and purple food coloring

• 1 tsp. pure vanilla extract

• Sprinkles, for topping (optional)

Directions

• Add beat heavy cream in a large bowl and beat until medium peaks form; using a hand mixer.
• Fold in sweetened condensed milk and vanilla until totally combined, then divide mixture between five bowls.
• Add a different color food coloring to each bowl. Stir until combined.
• Layer dollops of the colors in a 9″-x-5″ loaf pan until you run out of the mixture.
• Run a knife through the mixture to swirl the colors 3 or 4 times and then smooth top.
• Top with sprinkles (if using) and freeze until firm, for 5 hours.
• Remove and let it soften for 5 to 10 minutes, then scoop and serve.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a53496/mermaid-ice-cream-recipe/

Notes

Mermaid Ice Cream is a no-churn frozen dessert made with whipped cream and sweetened condensed milk, then colored and swirled for a playful, marbled look. The base comes together by whipping heavy cream to medium peaks and folding in condensed milk and vanilla. Dividing the mixture and tinting it with food coloring creates distinct layers that are gently swirled before freezing in a loaf pan.

This recipe works because the combination of whipped cream and condensed milk freezes smoothly without an ice cream maker. Whipping the cream first incorporates air, which helps keep the texture light once frozen. Folding rather than stirring preserves that air, while lightly swirling the colors keeps them defined instead of fully blended. Freezing the mixture flat in a loaf pan makes it easy to scoop once set.

This is a practical recipe for home cooks since it requires minimal ingredients and no special equipment. It can be made ahead and kept frozen until needed. Letting it sit briefly at room temperature before scooping improves texture. Sprinkles are optional and can be added or skipped without affecting how the ice cream sets.