No-Churn Shark Ice Cream
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 249
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 20
- Dietary Fiber
- 0
- Sugar
- 20
- Protein
- 4
- Cholesterol
- 66
- Sodium
- 105
- Total: 5 hr 20 min (includes freezing time)
- Active: 20 min
Ingredients
One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
1 teaspoon sky blue gel food coloring
2 cups cold heavy cream
1 tablespoon assorted blue and green candies, plus more for serving
Gummy sand sharks, for garnish
Directions
Special equipment:
a 9-by-5-by-3-inch metal loaf pan; a long wooden skewer- Freeze a 9-by-5-by-3-inch metal loaf pan until chilled.
- Whisk together the condensed milk, vanilla and salt in a medium bowl. Transfer half to another medium bowl and stir in the blue food coloring. Set aside.
- Whip the cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes.
- Add 1/2 cup of whipped cream to each bowl of the condensed milk mixture and fold with separate rubber spatulas until combined. Divide the remaining whipped cream evenly between the bowls and fold to combine.
- Use separate ice cream scoops or large spoons to drop scoops of each mixture into the chilled loaf pan, alternating between the colors. Drag a long wooden skewer through the mixture to swirl the colors, making sure the skewer reaches down to the bottom of the pan. Top with the candies. Cover and freeze until solid and scoopable, at least 5 hours and up to overnight.
- Scoop the ice cream into serving dishes or cones and top with more candies and shark gummies before serving.