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5 from 31 votes

Red White and Blue Ice Cream

Easy no churn Red White and Blue Ice Cream recipe for holidays and gatherings.
Prep Time20 minutes
Cook Time4 hours 3 minutes
Total Time4 hours 20 minutes
Course: Dessert, Ice Cream
Cuisine: American
Servings: 6
Calories: 287kcal

Equipment

  • 1 stand mixer or hand mixer
  • Rubber Spatula
  • medium saucepan
  • freezer safe bowl or pan
  • knife
  • cutting board

Ingredients

  • 2 cups heavy cream
  • 1 14 oz. can condensed milk
  • 1 cup fresh strawberries
  • 1 cup fresh blueberries
  • ¼ cup water
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Instructions

  • For the Sauce:
  • Wash fruit and remove the stems from strawberries.
  • In a skillet or saucepan, heat blueberries over medium heat.
  • Add a tablespoon of sugar and two tablespoons of water.
  • After a few minutes, mash them with a fork, leaving some chunks.
  • Start a second pan for the strawberries and repeat the process for the strawberries.
  • For the Ice Cream
  • Beat 2 cups of cold heavy cream just until peaks start to foam. About 3-4 minutes. Do not over beat and set aside.
  • In a large mixing bowl, pour one can of condensed milk;
  • Add vanilla to condensed milk and blend.
  • Carefully fold the whipped cream into the condensed milk mixture.
  • Add fruit to the bowl and swirl slightly.
  • Cover and freeze at least 4 hours or overnight.

Notes

Store leftovers in an airtight container in the freezer. For best results, enjoy within a day or two

Nutrition

Calories: 287kcal | Carbohydrates: 6g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 76mg | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg