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Red White and Blue Ice Cream
Easy no churn Red White and Blue Ice Cream recipe for holidays and gatherings.
Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
3
minutes
mins
Total Time
4
hours
hrs
20
minutes
mins
Course:
Dessert, Ice Cream
Cuisine:
American
Servings:
6
Calories:
287
kcal
Author:
Raquel Pineira
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:
287
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
29
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
90
mg
|
Sodium:
22
mg
|
Potassium:
76
mg
|
Sugar:
6
g
|
Vitamin A:
1166
IU
|
Vitamin C:
1
mg
|
Calcium:
53
mg
|
Iron:
1
mg