Red White and Blue Ice Cream
A soft, creamy no-churn vanilla ice cream with a satisfying Oreo crunch and festive red, white, and blue sprinkles. Perfect for holidays, celebrations, or a simple summer treat. Easy to make, freezes beautifully, and ready to serve in just a few hours.
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.
