Blue Moon Ice Cream (Print Version)
# Ingredients:
01 -
1 teaspoon almond extract
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1 teaspoon vanilla extract
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3/4 cup granulated sugar
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Blue food coloring as needed
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1 cup whole milk
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2 cups heavy cream
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1/4 cup maraschino cherries, chopped (optional)
# Instructions:
01 -
Combine the whole milk, heavy cream, and sugar in a big bowl. Mix everything with a whisk until the sugar is totally dissolved. This usually takes a couple of minutes—keep whisking until it looks smooth.
02 -
Add the almond and vanilla extracts to the milk mixture. Stir well so the flavors spread out evenly. These give that signature sweet and nutty taste that makes this treat unique.
03 -
Drip some blue food coloring into the bowl, stir it in, and keep adding until you get that bright, bold blue hue you’re aiming for. Keep in mind it’ll look paler once frozen.
04 -
Pour all the blue mixture into your ice cream maker, then follow the instructions for your machine. It'll need about 20-25 minutes to churn into soft-serve ice cream. You’ll see it fluff up and grow in size during the process.
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If you'd like, fold in the chopped maraschino cherries. Just gently spread them through the ice cream so they’re mixed in evenly. It adds a bit of sweetness and a fun look.
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Scoop the soft ice cream into a container that seals tightly. To avoid ice crystals, lay some plastic wrap on top of the surface before putting the lid on. Put it in the freezer for at least 4 hours until it’s firm.
07 -
When the ice cream’s frozen, scoop it into cones or bowls. Want to go classic? Pair it with regional favorites like Superman ice cream, or sprinkle on extra toppings for a fun twist.
# Notes:
01 -
Blue Moon ice cream tastes a bit different depending on where you try it, but this mix of almond and vanilla hits that nostalgic childhood vibe spot-on.
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Want it richer? Swap some of the whole milk for half-and-half.
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Before scooping, let the ice cream sit out for 5 minutes so it’s creamy and easy to serve.