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Cooldown this summer with a scoop (or two!) of this No-Churn Patriotic Ripple Ice Cream. This easy 5-ingredient recipe is perfect for the 4th of July!
No-Churn Patriotic Ripple Ice Cream
We love making homemade ice cream for the Fourth of July. Over the years, we’ve made so many flavors – but this No-Churn Patriotic Ripple Ice Cream always seems to be a favorite! It’s easy enough for the kiddos to help with, too!
If you are looking for an easy Fourth of July dessert or better yet, a Fourth of July ice cream, I have the perfect recipe for you!
Heavy whipping cream, vanilla extract, and sweetened condensed milk combine with canned pie filling to make this awesomely delicious and simple No-Churn Patriotic Ripple Ice Cream recipe.
Recipe for No-Churn Patriotic Ripple Ice Cream
- heavy whipping cream
- vanilla extract
- sweetened condensed milk
- cherry pie filling
- blueberry pie filling
How to make No-Churn Patriotic Ripple Ice Cream
- In a large bowl, whip the heavy whipping cream until stiff peaks form. Fold the vanilla and sweetened condensed into the whipped cream. Pour the mixture into a 9×5-inch bread loaf pan (or similar size container).
- Process the cherry pie filling in a food processor until smooth. Drizzle the cherry pie filling over the top of the whipped cream mixture. Rinse out and dry the food processor bowl and blade. Process the blueberry pie filling in the food processor until smooth. Drizzle the blueberry pie filling over the whipped cream mixture. Use a knife to cut through the pie filling and create swirls.
- Cover the pan tightly with plastic wrap and freeze 8 hours or until firm.
No-Churn Patriotic Ice Cream: Questions and Answers
If you have questions about this no-churn ice cream recipe, I have answers! Take a look in the section if you run into trouble or just want some suggestions.
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- What’s the best way to store no-churn ice cream?
I suggest that no-churn ice cream be covered with plastic wrap before freezing – even if you have it in a covered container. It helps prevent ice crystals from forming on the ice cream. You will also want to prevent temperature fluctuations, so ice cream is best stored in the back of the freezer – not in the door!
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No-Churn Patriotic Ripple Ice Cream
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Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 1 can sweetened condensed milk, 14 oz.
- ½ cup cherry pie filling, from a 21 oz. can – reserve the rest for another use
- ½ cup blueberry pie filling, from a 21 oz. can – reserve the rest for another use
Instructions
- In a large bowl, whip the heavy whipping cream until stiff peaks form. Fold the vanilla and sweetened condensed into the whipped cream. Pour the mixture into a 9×5-inch bread loaf pan (or similar size container).
- Process the cherry pie filling in a food processor until smooth. Drizzle the cherry pie filling over the top of the whipped cream mixture. Rinse out and dry the food processor bowl and blade. Process the blueberry pie filling in the food processor until smooth. Drizzle the blueberry pie filling over the whipped cream mixture. Use a knife to cut through the pie filling and create swirls.
- Cover the pan tightly with plastic wrap and freeze 8 hours or until firm.
Notes
- Use other red pie fillings like strawberry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
