Superman Ice Cream Recipe
Superman ice cream is a bright red, blue, and yellow swirled ice cream with fruity, candy-like flavor. This homemade no-churn version uses three flavors: lemon, raspberry, and vanilla-almond. It takes about 25 minutes of hands-on work plus 6 hours in the freezer.
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Servings: 12
Ingredients
- 3 cup cold heavy cream it whips best straight from the fridge
- 1 can sweetened condensed milk 14 oz
- 1/8 teaspoon fine salt balances the sweetness
- 1 teaspoon lemon extract for the yellow portion
- 1 teaspoon finely grated lemon zest about 1 lemon
- 3 tablespoon strained raspberry puree thawed frozen raspberries work; strain out the seeds
- 1/2 teaspoon vanilla extract for the blue portion
- 1/4 teaspoon almond extract for the blue portion; use 1/2 teaspoon more vanilla if you prefer
- 3 drops yellow gel food coloring gel gives bolder color than liquid
- 3 drops red gel food coloring use more for a deeper red
- 3 drops blue gel food coloring add one drop at a time
Instructions
Step 1: Whip the Cream
- Chill a large bowl and your beaters for 15 minutes. Beat the cream on medium-high for 3 to 4 minutes, until stiff peaks form and the peak holds its shape when you lift the beaters.
Step 2: Fold in the Condensed Milk
- Pour the condensed milk and salt over the whipped cream. Fold gently with a spatula until no streaks remain. Stop as soon as it's combined so you keep the air in the base.
Step 3: Divide and Flavor
- Split the base evenly into three bowls, about 2 cups each. Fold the lemon extract, zest, and yellow coloring into the first. Fold the raspberry puree and red coloring into the second. Fold the vanilla, almond, and blue coloring into the third. The colors will look slightly lighter once frozen, so make them a shade brighter than you want.
Step 4: Layer in the Pan
- Line a 9x5-inch loaf pan with parchment, leaving an overhang. Spoon in the three colors in dollops, alternating them. Drag a butter knife through once or twice for a light marble. Don't overdo it, or the colors will turn muddy.
Step 5: Freeze
- Smooth the top, press parchment directly onto the surface, and freeze for at least 6 hours or overnight. It's ready when a spoon leaves a clean scoop with no soft center.
Step 6: Scoop and Serve
- Let the pan sit on the counter for 5 minutes. Lift the block out by the parchment, or scoop straight from the pan. Serve in cones or bowls. Lori's Tip: Use gel coloring and strained puree. Liquid coloring and watery fruit add extra moisture, and that leads to icy crystals. A standard serving is about 1/2 cup, which is a satisfying treat portion. The recipe makes about 12 servings.
