Ingredients
2 cups heavy whipping cream (35% cream), chilled
1 (10-ounce) can sweetened condensed milk, chilled
1 teaspoon vanilla extract
½ teaspoon cotton candy extract
Red food coloring
Blue food coloring
Sprinkles (optional)
Instructions
- Line a baking pan with parchment paper for easy cleanup.
- In a mixing bowl, whip the chilled heavy whipping cream for about 4 minutes until soft peaks form.
- Stir in the vanilla extract, sweetened condensed milk, and cotton candy extract.
- Divide the mixture evenly into two bowls.
- Add red food coloring to one bowl (pink) and blue food coloring to the other.
- Pour the pink mixture into the prepared loaf pan and smooth it down with a spatula.
- Drop spoonfuls of the blue mixture over the pink mixture and gently swirl them together with a spoon.
- Cover the pan with cling wrap directly touching the surface of the ice cream, then cover with foil.
- Freeze for at least 2 hours or overnight until firm.
- Scoop and top with sprinkles before serving.
Notes
- For a vegan version, use coconut cream and dairy-free sweetened condensed milk.
- You can add extra flavor by folding in cotton candy syrup or candy mix-ins.
- Use different food coloring shades for a rainbow effect.
- Store in an airtight container in the freezer for up to 2 weeks.
- If too hard to scoop, let sit at room temperature for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 27g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
