Go Back

Red White & Blue Marble Ice Cream

Red White & Blue Marble Ice Cream is a no-churn vanilla base swirled with red strawberry and blue blueberry ribbons. You’ll get a marbled pattern with minimal effort: whip to stiff peaks, fold in condensed milk, swirl the purees, then freeze until scoopable.
Print Recipe Pin Recipe
Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Heavy whipping cream
  • 2 cup heavy whipping cream Keep cold for the easiest stiff peaks.
Sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
Vanilla extract
  • 1 tsp vanilla extract
Strawberry puree
  • 0.5 cup strawberry puree For a deeper red ribbon, use a thicker puree.
Blueberry puree
  • 0.5 cup blueberry puree For a stronger blue tone, chill puree before drizzling.

Equipment

  • 1 loaf pan

Method
 

Whip and combine
  1. Beat the heavy whipping cream to stiff peaks, about 3–4 minutes. Stop when the mixture holds firm peaks with a glossy surface.
  2. Gently fold in the sweetened condensed milk and vanilla extract until fully combined and smooth. Mix slowly with a light hand so the air you whipped stays in.
Marble and freeze
  1. Pour the mixture into a loaf pan and spread it evenly. Aim for a flat top so the ribbons swirl cleanly.
  2. Drizzle the strawberry puree over one half and the blueberry puree over the other half. Keep the drizzle visible rather than fully blending it in.
  3. Use a knife to swirl the purees through the base in a marbled pattern—just a few swirls. Overmixing will blend the colors, so stop once the ribbon look forms.
  4. Cover and freeze for at least 6 hours, or until firm, before scooping. The finished ice cream should scoop with distinct swirls and no liquid center.

Notes

Pro tip: keep the heavy whipping cream cold and stop whipping at true stiff peaks—then fold in the condensed milk gently for the best scoopable texture. Store covered in the freezer up to 2 weeks; thaw in the fridge for 5–10 minutes for easier scooping. Freezing is yes (it’s the whole method). For a lighter option, use half-and-half or light cream in place of some heavy whipping cream, but expect softer texture.