This easy no-churn red, white, and blue ice cream doesn’t require an ice cream maker, only uses a few ingredients, and, well, is just plain delicious!
I am bad at holiday-ing, you guys. Bad, bad, super super bad. Holiday-ing and “national day of ______-ing”. I mean, except for the obvious holidays like Thanksgiving and Christmas. I forget about the others. I’m trying, though, because I assume you guys might like some suggestions for some tasty sorts of things you could serve at your Fourth of July cookout???
By the way, let’s do a survey: do you say “cookout” or “barbecue”? And where are you from? I’m thinking all the southerners are going to say “cookout”, which is definitely what I say. Because if you say “barbecue” there darned well better be some smoked meat.
Anyway, sorry, let me get off that rabbit trail. I created a Pinterest board last week for the Fourth of July. As I’ve been pinning, I have noticed that most of the red, white, and blue things are either: things that have fruit arranged to look like the flag, or things that involve colored candy coating, M&Ms, etc. Now, I think both of those things are fun and cute, but they are also out of place here on a blog where I really don’t do “cute”.
Lucky for me, strawberries are red, blueberries are blue, and ice cream is white. And no-churn ice cream is so easy that you really have no excuse not to make this red, white, and blue ice cream. You know I am completely enamored with my ice cream maker, but I have been trying hard to make my recipes accessible to people who don’t have the same appliances I have. That’s pretty easy with an Instant Pot, but not so much with an ice cream maker! Really, though, when no-churn ice cream is this easy, there’s no reason to pull out the stand mixer and the bowl.
This ice cream is made red, white, and blue ice cream by swirling strawberry and blueberry sauce into it. You could definitely buy jars of sauce (I know they make strawberry sauce for ice cream sundaes, but I’m not sure about blueberry – you might have to thin some blueberry jam with a little water), but these sauces have two ingredients. Two. Ingredients. You really have no excuse to not make your own sauces, unless you are just in a rush (they do need several hours to cool off).
No matter how you do it, I hope you’ll make my no-churn red, white, and blue ice cream, and I hope you love it!
Yield: About 2 quarts ice cream
20 minPrep Time:
20 minCook Time:
40 minTotal Time:
- 1 pint strawberries, washed and hulled
- 1/4 cup granulated sugar
- 1 pint blueberries, washed
- 1/4 cup granulated sugar
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- To make the sauces: in medium saucepan, combine the berries (do the strawberries and blueberries in separate pans, or do one berry then wash the pan and do the second berry) and the sugar. Set over medium-high heat and cook, stirring constantly, until the berries begin to soften. Use a potato masher to mash the berries until any large lumps are gone. Cook, stirring constantly, until the sauce thickens, 5-10 minutes. Pour into a Mason jar or lidded bowl and refrigerate until completely cold.
- To make the ice cream: using an electric mixer, whip the cream until stiff peaks form. Pour the sweetened condensed milk into a large mixing bowl and stir in the vanilla extract. Fold in about 1/3 of the whipped cream, then repeat with thirds until all of the cream has been mixed in.
- Layer the ice cream mixture into a loaf pan, large storage container, or ice cream containers, alternating thin layers of the ice cream mixture with spoonfuls of the fruit sauce, alternating sauces. Freeze until hard, at least 4 hours. Serve with remaining sauce and/or fresh strawberries and blueberries.