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Red and Blue Ice Cream

Red and blue ice cream is a simple no-churn strawberry-and-blueberry dessert with two creamy mixtures folded together then frozen in a loaf pan for clean two-tone scoops. The result is naturally colorful, smooth, and ready in about 6 hours of freezing.
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Prep Time 20 minutes
freezing 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Heavy whipping cream
  • 2 cup heavy whipping cream divided
  • 1 cup heavy whipping cream for strawberry mixture (stiff peaks)
  • 1 cup heavy whipping cream for blueberry mixture (stiff peaks)
Sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk divided
Vanilla extract
  • 1 tsp vanilla extract divided
Strawberry puree
  • 0.5 cup strawberry puree
Blueberry puree
  • 0.5 cup blueberry puree

Method
 

Make the strawberry base
  1. In a bowl, beat 1 cup heavy whipping cream to stiff peaks until the mixture holds clear ridges when the beaters are lifted; for best texture, stop at stiff peaks and avoid grainy overmixing.
  2. Fold in half the sweetened condensed milk, half the vanilla extract, and the strawberry puree until smooth and evenly colored with no streaks.
Make the blueberry base
  1. In a second bowl, beat the remaining 1 cup heavy whipping cream to stiff peaks, again stopping when ridges hold shape.
  2. Fold in the remaining sweetened condensed milk, the remaining vanilla extract, and the blueberry puree until smooth and uniformly blue.
Freeze into two tones
  1. Pour the strawberry mixture into one half of a loaf pan and the blueberry mixture into the other half, then smooth the tops so the layers stay distinct.
  2. Cover the pan tightly with plastic wrap or a lid to prevent ice crystals from forming.
  3. Freeze for at least 6 hours, or until firm, so scoops hold their shape when served.
Serve
  1. Scoop from both sides to serve the red-and-blue two-tone ice cream, keeping the layers intact for clean contrast.

Notes

For the cleanest two-tone look, use a loaf pan liner or ensure the divider stays tight so mixtures don’t bleed together. Store leftovers covered in the freezer for up to 2 weeks; no-bake freezing works best, but it won’t be ideal after long storage. For a dairy-free swap, use a plant-based “heavy cream” style alternative and dairy-free sweetened condensed milk; texture may be slightly softer after freezing.