No Churn Rainbow Mermaid Ice Cream Food

MERMAID ICE CREAM

Steps:

• Chill a 9-inch loaf pan in the freezer.
• Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip the cream until stiff. With a rubber spatula, gently fold in the sweetened condensed milk until combined. Divide the mixture among 3 bowls, coloring one bowl with the neon blue food coloring, one bowl with the neon purple and one bowl with the neon pink.
• Layer the different colors of ice cream base into the chilled loaf pan a couple spoonfuls at a time. There is no rhyme or reason when layering; you want it to be imperfect. Once all of the base has been added to the pan, swirl the colors using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
• When ready to serve, scoop into individual glasses and top with additional sprinkles.

NO-CHURN ICE CREAM

Steps:

• In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
• In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
• Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
• Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
• Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

NO-CHURN RAINBOW MERMAID ICE CREAM

Steps:

• Place a freezer-safe glass or metal loaf pan in the freezer.
• Combine heavy cream and vanilla extract in the bowl of a stand mixer. Beat on high speed until stiff peaks form. Gently fold in condensed milk.
• Divide mixture among 4 bowls. Add one shade of food coloring to each bowl. Stir until food coloring is thoroughly mixed in.
• Remove the loaf pan from the freezer. Add the colored mixtures a few scoops at a time, alternating colors and layering them over each other, until loaf pan is full. Drag a butter knife through the entire mixture 2 to 3 times to swirl colors together. Top with sprinkles.
• Cover the loaf pan with plastic wrap and freeze until ice cream is firm, 5 to 6 hours.