Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Tie-Dyed No-Churn Ice Cream
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- Level: Easy
- Total: 5 hr 35 min (includes freezing time)
- Active: 25 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 343
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 9 g
- Cholesterol
- 79 mg
- Sodium
- 165 mg
We took the swirling colors of classic tie‑dye and spun them into an easy no‑churn ice cream. It’s a simple and kid‑friendly project — no ice‑cream maker needed — and the payoff is rich, creamy and irresistibly delicious. A bit of cream cheese adds tang to balance the sweetness of the condensed milk, while flavored gelatin powders tint parts of the base to create those signature tie‑dye streaks. We use red and blue here, but you can play with any shades your group might like: grape, orange or black cherry all work well. An adult should handle whipping the cream, but the rest is fair game for all ages, especially the joyful part — dropping spoonfuls of the three colors into the pan and swirling them into a festive treat.
- Level: Easy
- Total: 5 hr 35 min (includes freezing time)
- Active: 25 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 343
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 9 g
- Cholesterol
- 79 mg
- Sodium
- 165 mg
Ingredients
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Directions
- Place a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Whisk together the cream cheese, condensed milk and salt in a large bowl; set aside.
- Whip the cream with an electric mixer in a medium bowl on medium-high speed until firm peaks form, about 3 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Fold the remaining whipped cream into the lightened mixture until well blended.
- Transfer two 1 1/2-cup portions of the ice cream base into two separate medium bowls. Whisk the blue gelatin mix into one of the portions, whisking just until smooth. Whisk the strawberry gelatin mix into the other portion. Whisk the vanilla into the bowl with the remaining ice cream base.
- Remove the loaf pan from the freezer. Scoop dollops of the different flavors into the loaf pan, alternating the colors, until all the ice cream base is used. Swirl the colors together a bit with the handle of a thin spoon. Cover the pan with plastic wrap and press down on the wrap so it’s touching the surface of the ice cream. Freeze until solid and scoopable, at least 5 hours or overnight.
- When ready to serve, allow the pan with the ice cream to sit at room temperature until softened, about 10 minutes. Scoop and enjoy.
