Celebrate any occasion with this vibrant Red White and Blue Ice Cream, a creamy no-churn dessert that’s as fun to make as it is to eat.
Packed with indulgent flavor from vanilla and crunchy Oreos, it’s also surprisingly simple to prepare.
With moderate protein and fiber from dairy and cookies, plus good fats from cream, this treat is perfect for an easy, crowd-pleasing dessert that freezes well for later enjoyment.
Red White and Blue Ice Cream
Equipment
- 2 – Large mixing bowls
- Hand mixer or stand mixer
- whisk
- 9 x 5 x 3-inch metal loaf pan
- Plastic wrap
Ingredients
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract or vanilla bean paste
- 2 cups heavy cream
- 12 Golden Oreos crushed
- ½ cup red white, and blue sprinkles
Instructions
- Prepare the Sweetened Base: In a large mixing bowl, pour in the 14 ounces of sweetened condensed milk. Add 2 teaspoons of vanilla extract (or vanilla bean paste for a richer flavor). Using a whisk, stir the mixture gently until fully combined. Take your time here — the goal is a smooth, homogeneous base with no lumps. Set this bowl aside; this will serve as the creamy, flavorful foundation for your ice cream.
- Whip the Heavy Cream: In a second large mixing bowl, pour in 2 cups of heavy cream. Using a hand mixer or stand mixer, whip the cream on medium-high speed. Start slowly for the first 30–60 seconds to avoid splattering, then increase the speed. Continue whipping until firm peaks form — this means when you lift the beaters, the cream should hold its shape without collapsing. Properly whipped cream is essential for the ice cream’s light, airy texture.
- Combine Cream With Condensed Milk: Take 1 cup of the whipped cream and gently fold it into the sweetened condensed milk mixture. Use a spatula and a light folding motion: scoop from the bottom and fold over the top. This initial step helps lighten the dense condensed milk, ensuring your final ice cream is creamy but not overly heavy.
- Incorporate Remaining Whipped Cream: Once the first portion is combined, fold in the remaining whipped cream gradually. Take care not to overmix — folding gently is key to maintaining the airiness of the whipped cream. The mixture should be smooth, fluffy, and well-blended, with a uniform pale vanilla color.
- Add Cookies and Sprinkles: Now, add 12 crushed Golden Oreos and ½ cup of red, white, and blue sprinkles. Use a spatula to gently fold them in until evenly distributed. Avoid stirring vigorously to prevent breaking the cookies into tiny crumbs — you want noticeable chunks throughout for a satisfying crunch in every bite.
- Transfer to Freezing Pan: Carefully pour the ice cream mixture into a 9 x 5 x 3-inch metal loaf pan, spreading it evenly with a spatula. Smooth the top gently but do not compact the mixture. This helps the ice cream freeze evenly and maintain a soft, scoopable texture.
- Cover and Freeze: Cover the pan tightly with plastic wrap, making sure it touches the surface of the ice cream to prevent ice crystals from forming. Place the pan in the freezer for at least 5 hours or until completely set. For best results, avoid opening the freezer during this time to maintain a consistent freezing temperature.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 3–5 minutes to soften slightly for easier scooping. Use an ice cream scoop to serve into bowls or cones, making sure each serving has some of the crunchy Oreos and festive sprinkles. Enjoy immediately for the perfect creamy, crunchy, and colorful dessert!
Notes
- For the creamiest texture, ensure the heavy cream is cold before whipping.
- Use a gentle folding technique to preserve the airiness of the whipped cream.
- Golden Oreos create a classic visual contrast, but chocolate or red Oreos work beautifully for different occasions.
- Sprinkles add festive color, but can be omitted or substituted with small chocolate chips if desired.
- Freezing time may vary depending on your freezer; check after 4.5 hours for a scoopable consistency.
- Vanilla bean paste can enhance the flavor for a more decadent vanilla profile.
Chef’s Secrets For Perfect Ice Cream
The key to soft, creamy, and scoopable no-churn ice cream lies in the technique.
Start with cold ingredients and carefully whip the heavy cream to stiff peaks — this ensures the ice cream is airy rather than dense.
Folding gently is crucial; overmixing will deflate the whipped cream and result in a heavier texture.
For added flavor depth, try using vanilla bean paste instead of extract, or fold in a hint of lemon zest for a subtle, bright note.
Don’t skimp on the cookie chunks — they provide a satisfying crunch in every bite.
Finally, cover the ice cream tightly with plastic wrap during freezing to avoid ice crystals and maintain that smooth, creamy consistency.
Serving Suggestions To Impress Guests
Serve this colorful ice cream in clear dessert bowls or waffle cones to showcase its vibrant red, white, and blue layers.
Top each scoop with extra sprinkles, a drizzle of chocolate or berry sauce, or crushed cookies for added texture.
It pairs wonderfully with fresh berries, pound cake, or shortbread cookies for a decadent patriotic dessert spread.
For festive occasions, serve alongside mini flags or edible stars for a playful presentation.
This ice cream is equally delightful as a standalone treat or as part of a layered dessert parfait.
Storage Tips For Long-Lasting Freshness
Store the ice cream in an airtight container in the freezer to preserve its creamy texture and vibrant colors.
Press a layer of plastic wrap directly onto the ice cream surface before sealing the container to prevent ice crystals.
It will keep optimally for up to 2 weeks; after that, the texture may slightly harden, though the flavor remains enjoyable.
When serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping.
For portion control or faster serving, consider freezing in smaller individual containers.
Frequently Asked Questions
1. Can I use regular Oreos instead of Golden Oreos?
Absolutely! Regular chocolate Oreos work just as well and give a slightly richer, chocolatey flavor.
For a more festive look, consider red or themed Oreos during holidays. The cookie crunch remains the same regardless of color.
2. Do I need an ice cream maker for this recipe?
No ice cream maker is required — this is a true no-churn recipe.
Whipping the cream and folding it into the condensed milk ensures a creamy, scoopable texture without specialized equipment.
3. Can I make this recipe ahead of time?
Yes! This ice cream is perfect for meal prep or party planning.
Prepare it a day or two in advance and store it in the freezer until ready to serve.
Make sure it’s tightly covered to maintain its texture.
4. How can I prevent the ice cream from getting icy?
To avoid ice crystals, fold the whipped cream gently and press plastic wrap directly onto the surface before freezing.
Using cold cream and a well-sealed container also helps maintain smoothness.
5. Can I substitute the heavy cream for a lighter option?
Heavy cream provides the rich, creamy texture that makes this ice cream indulgent.
Substituting with lighter options may result in a thinner, less creamy consistency.
If needed, full-fat coconut cream can be used as a dairy-free alternative.
