Bright, creamy, and swirled with fruity flavor, this Kool-Aid Ice Cream is a fun no-churn dessert that's perfect for cooling off on hot summer days. 🍓💙🍦
Kool-Aid Ice Cream
Ingredients :
2 cups cold heavy cream
28 ounces sweetened condensed milk (two 14-ounce cans)
0.22 ounce unsweetened blue raspberry lemonade drink mix
0.14 ounce unsweetened strawberry Kool-Aid drink mix
Instructions:
Using either a stand mixer fitted with a wire whip attachment or a handheld mixer on high speed, beat the cold heavy cream for 1½ to 2 minutes to the soft peak stage.
Lower the mixer speed to medium-low and slowly drizzle in the sweetened condensed milk.
Increase the mixer speed back to high and continue mixing for another 1½ to 2 minutes to the stiff peak stage.
Divide the cream mixture into two small mixing bowls. Sprinkle one bowl with the blue raspberry lemonade packets, and sprinkle the strawberry packet over the second bowl. Mix well to combine completely.
Spread half of the strawberry cream in the bottom of a freezer-safe container (you can use an 8×8 baking dish, a 9×5 loaf pan or a 4 quart freezer safe container with a lid). Spread half of the blue raspberry cream over the strawberry layer. Repeat the steps. You can use a knife to swirl the layers, but it is not a necessity. The colors will appear more distinct when scooped.
Tear a piece of plastic wrap to fit over the top of the container. Place the lid of the container over the plastic wrap (if you are using an 8×8 or 9×5 loaf pan, wrap with the plastic wrap and then a layer of aluminum foil over the plastic wrap. Freeze for 8 hours. Allow the ice cream to sit at room temperature for 5 minutes before scooping.
Made with fluffy whipped cream, sweetened condensed milk, and vibrant strawberry and blue raspberry Kool-Aid, this colorful homemade ice cream is rich, refreshing, and perfect for birthdays, backyard barbecues, holidays, and family gatherings.
I recently tried making this Kool-Aid no-churn ice cream recipe on a hot summer afternoon, and it quickly became one of my favorite easy desserts. Using just a few pantry staples—heavy whipping cream, sweetened condensed milk, and those vibrant blue raspberry lemonade and strawberry Kool-Aid mixes—you get a colorful and flavorful treat without needing an ice cream maker. From my experience, beating the heavy cream to soft peaks before gradually mixing in the condensed milk is crucial to get that light and creamy texture. I loved how the ice cream layers held their color and flavor distinctively once swirled together in the pan. One trick I found helpful is using a metal loaf pan and covering it tightly with plastic wrap and foil to avoid any freezer burn and to keep the ice cream silky smooth. Waiting the full 8 hours is definitely worth it. When the ice cream is ready, letting it sit for about 5 minutes at room temperature made scooping easier and enhanced the creamy texture on my tongue. The blue raspberry lemonade flavor is tangy and refreshing, which balances wonderfully with the sweet, fruity strawberry layer. This no-churn ice cream is incredibly versatile—you can easily substitute the Kool-Aid flavors to your favorites or even try different iced drink mixes to customize it. It’s perfect for birthday parties, summer barbecues, or just a delightful homemade treat to cool down on hot days. Additionally, this recipe brings a nostalgic twist, especially when using classic Kool-Aid flavors that many people grew up with. It’s a fun way to enjoy a sweet dessert with a playful burst of fruity flavor and bright colors. I highly recommend this to anyone looking for a simple, crowd-pleasing ice cream recipe without the fuss of churning or buying heavy equipment.
Thanks for sharing!