Red, White, and Blue Ice Cream
Celebrate the start of the summer with this homemade Red, White, and Blue Ice Cream featuring Patriotic Sixlets. This ice cream is made in the KitchenAid Ice cream maker and served in festive cones.
Servings: 8 servings
- 16 ounces half & Half
- 16 ounces heavy Whipping Cream
- 15 ounces sweetened condensed milk
- vanilla extract
- 1 1/2 cups Sixlets reserve 1 cup for topping *see post for product details
- 2 tbsps patriotic sprinkles
Whisk together your ice cream ingredients until fully incorporated.
Add ice cream maker paddle to freeze bowl, lower motor head and lock it in place. Turn stand mixer to "stir" (lowest) speed. Slowly pour mixture into the ice cream maker (frozen bowl).Churn for up to 20-30 minutes, or until ice cream is soft serve consistency.
Turn off the machine, and lift paddle. Add in Sixlets.
Line a loaf pan with parchment paper. Pour in ice cream..
Top Ice cream with extra Sixlets and sprinkles
Freeze for 8 hours or until hard ice cream consistency.
Nutritional values may differ and are meant to be a guide.
Ice Cream takes 20-30 minutes to reach soft serve consistency. Freezing for up to 8 hours will turn this ice cream into scoop-able, hard ice cream.
Serving: 1g | Calories: 768cal | Carbohydrates: 61g | Protein: 8g | Fat: 56g | Saturated Fat: 35g | Cholesterol: 179mg | Sodium: 137mg | Potassium: 282mg | Fiber: 1g | Sugar: 56g | Vitamin A: 1896IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 1mg