Kool Aid Ice Cream
Kool Aid Ice Cream is a delicious frozen treat that is made with only four ingredients. It’s fun to make and you can use any flavor that you want.
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RECIPE FEATURES
Easy and Quick – This ice cream is quick to whip up and only requires a handful of ingredients
Budget Friendly – Basic ingredients keep this recipe lower cost. It’s great for your grocery budget
Kid Friendly – Perfect recipe for children to help with, plus they can pick their own flavors!
WHAT YOU’LL NEED
Heavy Whipping Cream – Do not substitute this. Do not allow your heavy cream to come to room temperature. You need it cold.
Sweetened Condensed Milk – One 14 oz can. Any brand is fine. I like Eagle.
Kool Aid packets – Two unsweetened packets of Kool Aid powder. I used Mixed Berry and Cherry. You can use any two flavors that you like.
STEP BY STEP INSTRUCTIONS
Step 1. Pour the heavy whipping cream into the bowl of the stand mixer. Whip the cream on medium high speed until thickened and soft peaks begin to form.
Step 2. Continue beating while adding the sweetened condensed milk in a steady stream. Beat just until stiff peaks begin to form, being careful not to over mix.
Step 3. Separate the cream mixture evenly into two bowls. Add the mixed berry Kool Aid to one bowl and the cherry Kool Aid to the other bowl. Fold the Kool Aid into the cream mixture until well combined.
Step 4. Spoon the cream mixtures into a freezer-safe container, alternating between red and blue. After all the ice cream has been added to the container, use a knife to swirl the two colors together.
Step 5. Place a lid on the container or cover tightly with plastic wrap and freeze for six to eight hours. When ready to serve, allow the container to sit at room temperature for five to 10 minutes to soften the ice cream, making it easier to scoop.
TIPS AND FAQS
Mix up the flavors of Kool Aid that you use for different flavors of Ice Cream. Try Lemonade. It turned out delicious! I used Mixed Berry and Cherry for this recipe.
This ice cream does freeze hard. Giving it time to soften before you remove it from the container before serving is helpful. To allow your ice cream to soften just sit your container on the counter for about 5 minutes. After the rest time on the counter it will be easier to scoop. Do not microwave your ice cream.
If you are having trouble getting a good scoop out of your ice cream because it is too hard, rinse your ice cream scoop or spoon under cold water for 30 seconds. Then you should be able to scoop your ice cream better. Repeat the rinsing process for each scoop if it’s needed.
HOW LONG DOES THE ICE CREAM KEEP?
You can keep your Kool Aid Ice Cream in the freezer for up to 14 days. I always mark the date that I made the ice cream in the container in my freezer. Usually with a label or piece of masking tape.
RELATED RECIPES
Kool Aid Ice Cream
Equipment
- Stand or Hand Mixer
Ingredients
- 2 cups heavy whipping cream cold
- 1 14- ounce can sweetened condensed milk
- 1 packet mixed berry Kool Aid
- 1 packet cherry Kool Aid
Instructions
- Pour the heavy whipping cream into the bowl of stand mixer. Whip the cream on medium high speed until thickened and soft peaks begin to form.
- Continue beating while adding the sweetened condensed milk in a stead stream. Beat just until stiff peaks begin to form, being careful not to over mix.
- Separate the cream mixture evenly into two bowls. Add the mixed berry Kool Aid to one bowl and the cherry Kool Aid to the other bowl. Fold the Kool Aid into the cream mixture until well combined.
- Spoon the cream mixtures into a freezer-safe container, alternating between red and blue. After all the ice cream has been added to the container, use a knife to swirl the two colors together.
- Place a lid on the container or cover tightly with plastic wrap and freeze for six to eight hours. When ready to serve, allow the container to sit at room temperature for five to 10 minutes to soften the ice cream, making it easier to scoop.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
