Superman Ice Cream Recipe!
Kids love this brightly colored ice cream flavor, and we’re sharing a delicious homemade no-churn Superman ice cream that you and your kids can make together.This easy no-churn ice cream recipe is gluten-free, egg-free, and nut-free. I added notes below explaining how you can make your homemade Superman Ice Cream artificial dye-free too.
Equipment
- pan
- Mixing bowls
Ingredients
- 2 cup Heavy cream,
- Yellow food coloring
- Red food coloring
- blue food coloring
- 14 oz Sweetened condensed milk
- 1 tbsp Vanilla extract,
Superman Ice Cream without Red Dye
- 1 tbsp berry blue Jell-O mix
- 1 tbsp cherry Jell-O mix
- 1 tbsp lemon Jell-O mix
Instructions
- Add the heavy whipping cream to a large, chilled bowl.
- Use a hand mixer (or your stand mixer) to whip the heavy cream until stiff peaks form.
- In another large bowl, add the sweetened condensed milk and the vanilla extract. Whisk until combined.Carefully fold the whipped cream into the sweetened condensed milk mixture. The goal is to try and keep the mixture light and fluffy.
- Divide the base evenly into three bowls. Add blue food coloring and berry blue Jell-O mix to one of them. Add red food coloring and cherryJell-O mix to the second bowl. Add yellow food coloring and lemon Jell-O to the last bowl.Stir each bowl until combined. Add more food coloring if needed to reach your desired colors.
- Dollop the colors into a shallow freezer-safe dish, alternating colors. Avoid stirring the colors together for best results. Freeze for 5-6 hours, or until firm. Scoop and serve!
Notes
- Instead of Jell-O powder, you can use flavor extracts. Try blue raspberry, cherry, and lemon flavors
- To make this recipe dye-free, use natural flavor extracts instead of Jell-O powder, and natural food coloring.
- The amount of food coloring and flavor extracts needed will vary based on the type and brand that you choose.
- Homemade ice cream can be stored in the freezer for up to one month. Keep it in an airtight container with a piece of plastic wrap or wax paper pressed to the surface of the ice cream to keep ice crystals from developing.
- Homemade ice cream should be easy to scoop if you let it soften at room temperature for 5 minutes after removing it from the freezer.