Cotton Candy Ice Cream

Ingredients:

• 3.5 Ounces Sweetened Condensed Milk
• 4 Ounces Heavy Cream
• 0.5 Teaspoons Cotton Candy Flavoring
• Blue and Pink Food Coloring
• Sprinkles
• Cotton Candy If Desired

Instructions:

• In a large bowl, beat heavy cream until stiff peaks form.
• Add sweetened condensed milk, and mix well. Stir in cotton candy flavoring.
• Divide mixture evenly into 3 bowls. Leave one bowl white. Add blue food coloring to one bowl, and pink to the other.
• In a 9×13 inch pan, add dollops of each color. Add sprinkles and swirl with a knife. Repeat.
• Freeze for 4-6 hours. Garnish with cotton candy if desired.

Notes

Ingredient Notes and Shopping Tips

• • Heavy Cream: Use heavy whipping cream. Low-fat or non-dairy ingredients are not recommended.
  • Sweetened Condensed Milk:  Be sure to get sweetened condensed, NOT evaporated milk.  Look for it in the baking aisle of your grocery store.
  • Cotton Candy Oil: I am partial to the brand LorAnn.
  • Food Coloring: If possible, use gel food coloring. They are more vibrant.

Tips

1. Easy Cleanup: Line your pan with nonstick foil or parchment paper for super easy cleanup.
2. The colder, The Better: For the best results, start with ice-cold ingredients, a chilled bowl, and a chilled pan.
3. The Pan Matters: If you don’t have a 9×13-inch pan, you can also use a loaf pan. Avoid using a deep bowl. 
4. Whip It Real Good: Be sure to whip your cream to stiff peaks. This is when you can lift the beater or whisk out of the mixture, and the peaks stand straight up falling over. Do not overmix.

Nutrition

Calories: 237kcal | Carbohydrates: 19g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 56mg | Potassium: 151mg | Sugar: 18g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg

More Explanation:

How To Make Cotton Candy Ice Cream

1. Whip Cream: Beat cream until stiff peaks form.
2. Stir in sweetened condensed milk, and cotton candy flavoring.
3. Add Color: Divide the mixture into three bowls. Learn the first bowl white. Dye the other 2 bowls blue and pink.
4. Swirl: Add some of each color to a freezer-safe pan. Swirl, add sprinkles and repeat.
5. Freeze for 4-6 hours.

Leftovers

• Store in an air tight container in the freezer for up to a month.
• Cover with plastic wrap to prevent ice crystals from forming.
• Also, try to store it near the back of your freezer where the temperature is consistently the coldest.

Krystle’s Tips

1. Easy Cleanup: Line your pan with nonstick foil or parchment paper for super easy cleanup.
2. The colder, The Better: For the best results, start with ice-cold ingredients, a chilled bowl, and a chilled pan.
3. The Pan Matters: If you don’t have a 9×13-inch pan, you can also use a loaf pan. Avoid using a deep bowl. The smaller the surface area, the less risk of freezer burn or ice crystals.
4. Whip It Real Good: Be sure to whip your cream to stiff peaks. This is when you can lift the beater or whisk out of the mixture, and the peaks stand straight up falling over. Do not overmix though, or you’ll end up with butter!