Now that March is almost over, I figured it was the perfect time to post about our February #12NewTreats recipe! 😂
My daughter picked this recipe because she is obsessed with rainbows and ice cream, so it was perfect for her.
The recipe itself was very easy to make – I would not have done this without a stand mixer though. But I love that it doesn’t need the ice cream maker – even though I have one, it is nice to not have to use one!
For me, the ice cream was a little too sweet. But, I am not the biggest ice cream person. I know, who am I, right? I mean I like ice cream, but I’m not the I CAN EAT A WHOLE PINT person like my husband is. I’m the let-me-take-a-couple-spoonfuls-and-be-done person. Literally. I will go through phases where I’ll want bowls of ice cream but they are few and far between. So for me to say that this is a touch sweet for me probably doesn’t mean anything to the real ice cream eater champions of the world out there.
My daughter certainly enjoyed it!
The ONLY bummer about this ice cream had nothing to do with the recipe – our food coloring pots were mislabeled, so we ended up with an icky mauve color instead of the bright teal color we were hoping for. 🙄 Thanks //Wilton//. But we got that sorted out and should have the right colors next time!
You can find the original recipe //here//.
2 cups heavy whipping cream
1 8oz can sweetened condensed milk
1 tablespoon vanilla
Food coloring of choice
Sprinkles & decorations of choice
1. In the bowl of a stand mixer, beat the whipping cream on medium until soft peaks form. (Make sure you watch the video on the blog website to see what soft peaks look like!)
2. Once soft peaks form, add in sweetened condensed milk and vanilla, and mix until well combined.
3. Separate ice cream batter into separate bowls and color with food coloring of choice.
4. Combine each color into a large container and use a skewer or a spatula to swirl it around. Decorate with sprinkles and decorations. Freeze for 4-6 hours before serving.