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Three scoops of rainbow ice cream with sprinkles in a bowl, with a spoon on the side.

Rainbow Ice Cream

Author: Sarah Brooks
This easy vanilla rainbow ice cream with sprinkles is a fun and nostalgic treat. All the colors of the rainbow and no ice cream maker needed!
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Freezing time 4 hours
Total Time 4 hours 15 minutes
Course Dessert, Snack
Cuisine American
Servings 6 serves (⅔ cup each)
Calories 276 kcal

Equipment

  • Electric hand beaters or stand mixer

Ingredients

  • 1 x 14 oz (397 gms) tin sweetened condensed milk
  • several drops food coloring to make rainbow colors
  • 2 cups (500ml) thickened cream
  • ½ tablespoon (15gms) glucose syrup
  • 1 teaspoon vanilla extract

Instructions
 

  • Divide the sweetened condensed milk into six bowls. Add different food colors to each bowl to make red, orange, yellow, green, blue and purple and mix well until the desired intensity of the color is reached, keeping in mind the color will be diluted when the whipped cream is added.
  • Put the glucose syrup in a small microwave-proof bowl with two tablespoons of cream. Warm in the microwave for ten to fifteen seconds. Stir until well combined. Allow to cool.
  • Put the rest of the cream into a bowl and add the vanilla extract. Beat on low while slowly add the glucose syrup mix. Increase the speed and beat with a hand electric beaters or in a stand mixer until firm peaks form.
  • Divide the whipped cream between each container of colored condensed milk. Gently fold the cream into each of the different colors, taking care not to knock the air out of the cream. Layer the different colors into a loaf tin or shallow container.
  • Cover and freeze for at least four hours or until firm.
  • To serve remove from the freezer, add some sprinkles and enjoy!

Notes

Ingredients:
Glucose syrup is available from supermarkets, online and specialty baking stores.  You can also substitute with the same amount of light corn syrup.  If you leave it out your ice cream will freeze quite firm and you will need to let it soften on the beach for a few minutes before scooping. 
Storage:
This no-churn ice cream will store well in a covered container in the freezer for up to two months.  After this it will still be safe to eat, but the texture might not be as good.  

Nutrition

Calories: 276kcalCarbohydrates: 4gProtein: 2gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 89mgSodium: 23mgPotassium: 77mgSugar: 3gVitamin A: 1160IUVitamin C: 0.5mgCalcium: 53mgIron: 0.1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: no churn ice cream
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