Blue Raspberry Ice Cream Recipe

I have always been torn between my love for creamy desserts and the nostalgic, tangy thrill of a blue slushie from the movies.

When I finally decided to combine them in my kitchen, the result was this vibrant Blue Raspberry Ice Cream Recipe that instantly took me back to childhood summers.

It’s incredibly smooth, shockingly easy to make without an ice cream machine, and packs that signature electric blue punch I crave.

I can’t wait to show you how simple it is to whip up this frozen treat that tastes just like fun in a bowl.

Ingredients

Here are the simple components you need to create this no-churn masterpiece. Quality matters here since there are so few ingredients involved.

• 2 cups Heavy Cream: This is the base of your ice cream. Make sure it is very cold before whipping to get those stiff peaks that provide the airy texture.
• 1 can (14 oz) Sweetened Condensed Milk: acts as the sweetener and ensures the ice cream stays soft and scoopable without needing a custard base.
• 1/2 teaspoon Vanilla Extract: Adds a warm background note that rounds out the fruity flavors. Pure vanilla extract is always better than imitation.
• 1/2 teaspoon Raspberry Extract: This provides the core berry flavor. It’s distinct from fresh raspberries and gives that candy-like taste we are aiming for.
• 1/2 teaspoon Lemon Extract: A secret weapon that adds a zestiness to mimic the tart “blue” flavor profile found in slushies.
• 1-2 drops Blue Gel Food Coloring: Gel works best because it adds vibrant color without watering down the mixture like liquid drops might.

Note: This recipe yields approximately 6 to 8 servings depending on scoop size.

Variations

• Dairy-Free Option: Swap the heavy cream for full-fat coconut cream (chilled) and use sweetened condensed coconut milk. The texture will be slightly icier but still delicious.
• Sugar-Free Option: Use a sugar-free sweetened condensed milk alternative and ensure your heavy cream has no added sugars. It changes the texture slightly but lowers the carb count significantly.
• The “Galaxy” Mix-in: Add edible silver glitter stars or purple sprinkles right before freezing to turn this blue treat into a space-themed dessert.
• Tangy Twist: If you love sour candy, mix in a teaspoon of citric acid or “sour dust” to give it that lip-puckering sour blue raspberry kick.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 0 minutes (Freezing time: 6 hours)
• Total Time: 6 hours 10 minutes

Equipment you need

• Electric Hand Mixer or Stand Mixer: Essential for whipping the heavy cream into stiff peaks quickly and efficiently.
• Large Mixing Bowl: You need plenty of space to fold the ingredients together without deflating the air bubbles.
• Spatula: Used to gently fold the condensed milk into the whipped cream to maintain fluffiness.
• Loaf Pan or Freezer-Safe Container: A metal loaf pan works best as it conducts cold well, freezing the ice cream evenly.

How to Make Blue Raspberry Ice Cream Recipe?

Making this ice cream is surprisingly therapeutic and requires no fancy machinery. The process relies on the aeration of the cream to create that luxurious texture we all love. It’s mostly about mixing and patience while it freezes.

Whip the Cream

Start by pouring your cold heavy cream into a large bowl. Using your electric mixer, beat the cream on high speed until it transforms from a liquid into a fluffy cloud with stiff peaks. This usually takes about 3 to 5 minutes; be careful not to over-mix, or you might accidentally make butter!

Combine the Flavors

In the same bowl (or a separate one if you prefer to mix the liquids first), gently pour in the sweetened condensed milk, vanilla extract, raspberry extract, and lemon extract. The combination of raspberry and lemon is crucial here to achieve that specific “blue raspberry” tang rather than just a generic berry taste.

Fold and Color

Add your drops of blue gel food coloring to the mixture. Using a spatula, gently fold the mixture together using a sweeping motion—go under the cream and over the top. You want to incorporate the heavy condensed milk and the color without knocking the air out of the whipped cream, ensuring a smooth, uniform blue hue.

Freeze the Mixture

Pour your thick, blue batter into a freezer-safe container or a metal loaf pan. Smooth the top with your spatula and cover it tightly with plastic wrap or a lid to prevent ice crystals from forming. Place it in the coldest part of your freezer for at least 5 to 6 hours, or ideally overnight, until it is firm and scoopable.

Additional Tips for Making this Recipe Better

• Chill Your Bowl: I always put my mixing bowl and beaters in the freezer for 15 minutes before starting. It helps the cream whip up faster and hold its volume much better.
• Don’t Skimp on Lemon: In my experience, the lemon extract is what makes the flavor “pop.” Without it, the ice cream just tastes sweet and flat, so measure that carefully!
• Use Gel Coloring: I learned the hard way that liquid food coloring can add too much water, leading to icy crystals. Gel coloring gives you that electric blue color without messing up the creamy texture.
• Let it Sit: When I take it out of the freezer, I let the container sit on the counter for about 5 minutes. This softens it just enough to get that perfect, round scoop without bending my spoon.

How to Serve Blue Raspberry Ice Cream Recipe?

This playful dessert deserves a fun presentation! Serve it in waffle bowls to mimic an old-school ice cream parlor vibe. You can garnish it with fresh raspberries to add a tart contrast to the sweetness, or go full “carnival style” by topping it with rainbow sprinkles and a maraschino cherry. For a truly nostalgic treat, serve a scoop floating in lemon-lime soda for a blue raspberry float.

Nutritional Information

Here is a quick look at the estimated nutrition per serving:

• Calories: 320 kcal
• Protein: 4g
• Carbohydrates: 28g
• Fat: 22g

Make Ahead and Storage

Storage
Keep the ice cream stored in an airtight container in the back of the freezer where the temperature is most stable. Avoid the door, as temperature fluctuations can cause ice crystals (freezer burn) to form on the surface.

Freezing
This ice cream stays fresh and delicious for up to 2 weeks in the freezer. After that, the texture might become slightly grainy or icy, though it will still be safe to eat.

Restoring
If the ice cream becomes too hard after being stored for a few days, simply let it sit at room temperature for 10-15 minutes. Do not microwave it to soften, as this will melt the fat structure and ruin the creamy texture.

Why You’ll Love This Recipe?

• No Ice Cream Maker Needed: You don’t need to invest in an expensive, bulky machine to get professional-quality, creamy results at home.
• Nostalgic Flavor: It perfectly captures that specific childhood flavor of blue slushies and candies, making it a hit with both kids and adults.
• Quick Preparation: With only about 10 minutes of active work, you can get this into the freezer quickly, making it a perfect low-stress dessert.
• Highly Customizable: You can easily adjust the intensity of the flavor or the color, or add fun mix-ins like marshmallows or chocolate chips to make it your own.