Description
Ever wondered what it would be like to scoop up a bowl of ice cream that looks like it came straight from a mermaid’s underwater world? Mermaid Ice Cream is your answer! With its swirling neon colors and sparkly sprinkles, this no-churn dessert is as fun to make as it is to eat. It’s like a party in a bowl, perfect for summer days, birthday bashes, or just because you want something special
Ingredients
Mermaid Ice Cream uses simple ingredients to create its magical look and taste. Each one is important for that creamy, colorful vibe. Here’s the list, with why each matters and some fun substitution ideas.
- Heavy Cream (2 1/2 cups): The key to a fluffy, creamy base.
- Why it’s important: Whipping the cream makes the ice cream light and airy, like churned ice cream, without needing a machine.
- Substitutions: Whipping cream works too, but avoid lighter options like half-and-half—they won’t whip up properly. For a dairy-free version, try chilled coconut cream (use the thick part).
- Powdered Sugar (1/4 cup): Sweetens the whipped cream.
- Why it’s important: It blends smoothly, avoiding a grainy texture.
- Substitutions: Granulated sugar can work if you whisk it well, or try a powdered sugar substitute like erythritol for a low-sugar option.
- Clear Vanilla Extract (1 tablespoon): Gives that classic ice cream flavor.
- Why it’s important: Clear vanilla keeps the colors bright, unlike regular vanilla, which can turn the mixture brownish.
- Substitutions: Almond extract or coconut extract for a fun twist. Regular vanilla is okay if you don’t mind a slight tint.
- Sweetened Condensed Milk (14-ounce can): Adds sweetness and creaminess.
- Why it’s important: It makes the ice cream rich and scoopable, preventing it from freezing too hard.
- Substitutions: Sweetened condensed coconut milk for a vegan version. Don’t use evaporated milk—it’s not sweet enough!
- Neon Blue, Purple, and Pink Gel Food Coloring (1/4 teaspoon each): Creates the mermaid-inspired swirls.
- Why it’s important: Neon gel colors give bold, vibrant hues that scream “mermaid magic.”
- Substitutions: Liquid food coloring works but may need more drops. Natural options like spirulina (blue) or beet powder (pink) can work but might change the flavor slightly.
- Assorted Neon Sprinkles, Gold and Silver Pearls (for topping): Adds sparkle and crunch.
- Why it’s important: These make the ice cream look festive and fun, perfect for the mermaid theme.
- Substitutions: Try edible glitter, crushed cookies, or mini candies for different textures and looks.
Pro Tip: Use gel food coloring for the brightest swirls. Liquid coloring can make the mixture too wet, and too much can add a bitter taste.
Instructions
- Chill the Pan:
- Pop a 9-inch loaf pan in the freezer for at least 15 minutes. A cold pan helps the ice cream set faster and stay creamy.
- Tip: No loaf pan? Use a metal cake pan or any freezer-safe container. Metal works best because it gets colder than glass.
- Whip the Cream:
- In a large bowl, add 2 1/2 cups heavy cream, 1/4 cup powdered sugar, and 1 tablespoon clear vanilla extract.
- Use an electric mixer with a whisk attachment (or a hand whisk for a workout!) to whip until stiff peaks form, about 3-5 minutes.
- Tip: Stop whipping when the cream holds its shape on the whisk. Overwhipping can make it grainy, like butter.
- Fold in the Condensed Milk:
- Gently fold in the 14-ounce can of sweetened condensed milk with a rubber spatula. Mix until just combined to keep it light and fluffy.
- Tip: Fold slowly and gently to avoid deflating the whipped cream. Small lumps are okay—they’ll blend in later.
- Color the Mixture:
- Divide the mixture evenly into three bowls (about 1 1/2 cups each).
- Add 1/4 teaspoon neon blue gel food coloring to one bowl, 1/4 teaspoon neon purple to another, and 1/4 teaspoon neon pink to the third. Stir gently until the colors are even.
- Tip: Start with a little coloring and add more if needed. Gel colors are strong, so a tiny bit goes far!
- Layer the Colors:
- Spoon dollops of each colored mixture into the chilled loaf pan, alternating colors for a fun, random effect. Don’t worry about being neat—the messier, the better for swirls!
- Tip: Use a small spoon or ice cream scoop to make layering easier. Don’t press down too hard to keep the mixture airy.
- Swirl and Top:
- Use a skewer or butter knife to gently swirl the colors together for a marbled look. Make 2-3 passes—don’t overmix, or you’ll lose the distinct colors.
- Sprinkle neon sprinkles, gold and silver pearls, or other fun toppings over the top.
- Tip: Go light on the swirls to keep the colors vibrant and separate.
- Freeze:
- Lightly cover the pan with plastic wrap and freeze for at least 8 hours, or overnight, until firm.
- Tip: Press the plastic wrap gently onto the surface to prevent ice crystals from forming.
Cooking Tip: Work quickly in a warm kitchen to keep the whipped cream from melting. If it starts to soften, pop the bowls in the fridge for a few minutes.