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Red White & Blue Marble Ice Cream

Red White & Blue Marble Ice Cream with creamy vanilla base is swirled with red and blue ribbons for a patriotic frozen dessert. Alternating spoonfuls and a gentle knife swirl create a marbled look before freezing until scoopable.
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Prep Time 20 minutes
freeze 6 hours
Total Time 6 hours 20 minutes
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cup heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
Coloring & add-ins
  • 1 Red gel food coloring
  • 1 Blue gel food coloring
  • 0.5 cup white chocolate chips optional
  • 1 Red, white, and blue sprinkles for garnish

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip and combine
  1. Whip the heavy whipping cream until stiff peaks form. Use a stand mixer and stop once the cream holds a peak that doesn’t slump.
  2. Combine the sweetened condensed milk and vanilla extract in a separate bowl until smooth. Stir just enough to fully blend the vanilla.
  3. Fold the whipped cream into the condensed milk mixture until smooth. Fold gently to keep the air in the cream.
Color and marble
  1. Divide the mixture into three portions. Keep the white portion separate from the colored portions.
  2. Color one portion red and one portion blue using gel food coloring. Add color gradually until the ribbons look vibrant.
  3. Alternate spoonfuls of each color into a loaf pan. Spoon in layers so the colors meet before they freeze.
  4. Gently swirl with a knife to create a marble effect without overmixing. Make a few light passes so streaks remain distinct.
  5. Sprinkle white chocolate chips between layers if desired. Tuck them in lightly so they distribute across the marbling.
Freeze and serve
  1. Cover and freeze for at least 6 hours or overnight. Freeze until firm enough to scoop cleanly.
  2. Scoop and garnish with patriotic sprinkles before serving. Add sprinkles right before serving for the best look.

Notes

For the cleanest marbling, swirl with only a few gentle passes—overmixing turns the ice cream uniformly tinted. Store in a covered container in the freezer for up to 2 weeks. Freezing is required (no refrigeration-only option). For a lighter version, swap half the heavy whipping cream with whipping cream and expect a softer texture.