Cotton Candy No Churn Ice Cream
User Reviews
5
Cotton Candy No Churn Ice Cream
Description
The preparation involves chilling a loaf pan and optionally a mixing bowl before whipping cold heavy cream to the stage of stiff peaks where peaks hold their shape firmly. Then whole milk, sugar, cotton candy flavor extract, and vanilla are beaten into the cream. This base mixture is divided, with red or pink food coloring added to one half and blue to the other. These colored mixtures are gently layered into the loaf pan with a scoop to create a swirled effect. Sprinkles can be added as garnish before freezing until firm.
The ice cream features a creamy, sweet flavor reminiscent of cotton candy carnival treats, with smooth texture due to the no-churn method. Its visually appealing pastel colors make it a whimsical dessert suitable for parties or casual indulgence.
Storing in an airtight container preserves freshness. The recipe can be adapted by replacing milk and granulated sugar with sweetened condensed milk for a denser, richer texture. Visual cues for stiff peaks help ensure proper consistency during whipping.
Ingredients
- 1 1/2 cups heavy whipping cream cold
- 1 cup milk cold, whole
- 1 cup granulated sugar
- 1 tsp flavor extract cotton candy flavor
- 1/2 tsp vanilla extract
- 2 - 3 drops Food dye red or pink coloring
- 2 - 3 drops Food dye blue coloring
- Sprinkles for garnish
Instructions
Prepare
- Add a 9x5” loaf pan to the freezer to chill. If your freezer is large enough, you can also add a large mixing bowl (for when you whip the cream). If not, just make sure it's not warm or hot.
Whip the cream
- Add the cold heavy whipping cream to the cold large mixing bowl and beat with an electric hand mixer on MED-HIGH speed until peaks are starting to form.
Add milk, sugar, and flavoring
- To the bowl, add whole milk, granulated sugar, cotton candy extract, and vanilla extract. Beat with mixer on MED speed until stiff peaks are formed. **see Chef Tips note #2 for more information on stiff peaks**
Add colors
- Divide the mixture in half, adding half to a smaller mixing bowl, and leaving the other half in the large mixing bowl.
- To one bowl, add red/pink food coloring, and stir well to combine. To the other bowl, add blue food coloring, and stir well to combine.
Add to pan and freeze
- Use an ice cream scoop to scoop the mixture, and add to the prepared loaf pan in an alternating pattern (one blue, then one pink), repeating until you run out of both mixtures.
- Cover tightly, and freeze for about 4-6 hours, or until hard.
Serve
- Scoop ice cream into a cone or bowl, top with sprinkles, and enjoy!
- Ice cream will have a purple-ish color when melted.
Notes
- The recipe produces about 1.5 quarts, roughly 8-12 servings, adjustable to serving needs.
- Stiff peaks are achieved when whipped cream holds firm peaks that do not fold over when the beaters are lifted.
- For storage, use an airtight container to maintain texture and prevent freezer burn.
- Sweetened condensed milk can replace milk and sugar; fold it in gently after whipping cream to adjust richness and texture.
- Freezing times depend on your freezer's temperature; allow enough time for the layers to set fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 19mg | 1% |
| Potassium | 72mg | 2% |
| Sugar | 22g | 44% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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