Step 1: Whip the Cream

1. Pour 2 cups cold heavy whipping cream into the bowl of a stand mixer (or use a hand mixer).

2. Whip on medium-high speed until thickened and soft peaks form (about 2-3 minutes).

   • Tip: Chill the mixing bowl and whisk in the fridge for 10 minutes before starting for faster whipping.

Step 2: Add Sweetened Condensed Milk

1. While the mixer is running on low, slowly pour in 1 (14 oz.) can of sweetened condensed milk in a steady stream.

2. Increase speed to medium-high and beat until stiff peaks form (about 1-2 minutes). Be careful not to overmix, as it can turn buttery.

   • Tip: Scrape the can to get all the condensed milk. Stop mixing once the mixture holds firm peaks.

Step 3: Divide and Flavor

1. Divide the cream mixture evenly into two bowls (about 2 cups each).

2. Sprinkle 1 packet cherry Kool Aid into one bowl and 1 packet mixed berry Kool Aid into the other.

3. Gently fold each Kool Aid mix into its cream mixture with a spatula until fully combined and evenly colored.

   • Tip: Fold slowly to keep the mixture fluffy. Taste a tiny bit and add a pinch more Kool Aid if you want bolder flavor, but don’t overdo it.

Step 4: Swirl the Ice Cream

1. Spoon the cherry (red) and mixed berry (blue) cream mixtures into a freezer-safe container (like a 9×5-inch loaf pan), alternating colors for a marbled effect.

2. After adding all the mixture, use a knife or skewer to gently swirl the red and blue together, creating pretty patterns.

   • Tip: Don’t over-swirl, or the colors will blend into purple. Aim for distinct red and blue streaks.

Step 5: Freeze and Serve

1. Cover the container with a lid or plastic wrap and freeze for 6-8 hours, or until solid.

2. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften for easier scooping.

3. Scoop into bowls or cones and enjoy!

   • Tip: Dip your ice cream scoop in warm water for clean scoops. Serve with extra sprinkles for fun!