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Red White & Blue Marble Ice Cream

Red white & blue marble ice cream made with creamy vanilla ice cream folded with strawberry and blueberry swirls. Cook the fruit into smooth ribbons, then layer and marble for bold color in every scoop.
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Prep Time 25 minutes
Cook Time 10 minutes
freeze 6 hours
Total Time 6 hours 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 2 cup heavy whipping cream Keep very cold for best whipping.
  • 14 oz sweetened condensed milk Use regular, not evaporated milk.
  • 2 tsp vanilla extract Add after the cream reaches stiff peaks.
Strawberry Swirl
  • 1 cup strawberries, chopped Fresh or thawed frozen both work.
  • 2 tbsp sugar Helps thicken into a ribbon.
  • 1 tsp lemon juice Adds brightness and helps the swirl taste balanced.
Blueberry Swirl
  • 1 cup blueberries Use fresh or thawed frozen.
  • 2 tbsp sugar Sweetens and thickens.
  • 1 tsp lemon juice Brightens the blueberry sauce.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make strawberry swirl
  1. Combine strawberries, sugar, and lemon juice in a saucepan over medium heat.
  2. Cook for 5–7 minutes until the strawberries are softened and the mixture looks slightly syrupy.
  3. Blend until smooth, then cool completely to room temperature.
Make blueberry swirl
  1. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
  2. Cook for 5–7 minutes until the blueberries are softened and the mixture looks slightly syrupy.
  3. Blend until smooth, then cool completely to room temperature.
Whip vanilla base
  1. In a large bowl, whip heavy whipping cream to stiff peaks using a stand mixer.
  2. Fold in sweetened condensed milk and vanilla extract until no streaks remain.
Layer and marble
  1. Spread one-third of the ice cream mixture into a loaf pan in an even layer.
  2. Add spoonfuls of strawberry and blueberry sauces over the surface.
  3. Repeat layers until all of the ice cream mixture and both sauces are used.
  4. Use a knife to gently swirl the colors into a marble pattern, stopping when ribbons are visible and distinct.
  5. Cover tightly with a lid or plastic wrap.
  6. Freeze for at least 6 hours or overnight until firm.
Serve
  1. Scoop and serve straight from the freezer.

Notes

Pro tip: Cool both fruit sauces completely before folding/assembling so the vanilla base doesn’t loosen. Store covered in the freezer for up to 2 months. Freezing is ideal (no-crank texture improves after the first several hours). For a dairy-reduced option, use a condensed-milk style substitute made for baking and a heavy-cream alternative designed for whipping, then follow the same steps.