Blue Moon Ice Cream is a staple in Midwest. Distinctive blue coloring and one of the most mystifying flavors around making people ask, “what is that flavor?”.
It is that time of year my friends. We are getting to the hot days of summer! There is nothing better than ice cream on a hot summer day. Today, I am sharing a true Midwest treasure with you. That treasure is blue moon ice cream.
Blue moon ice cream is a a popular ice cream flavor unique to the midwest. It is a distinctive light blue (some people call it Smurf ice cream), and even more distinctive taste. Whenever people ask, “what flavor is it” there are multiple answers. Some people swear it is a lemon and raspberry combo, others a fruit loop cereal flavor, some say almond, and many think a mix of something different.
When working on this recipe I tried a bunch of different flavor combinations, and settled on almond, vanilla, and bit of raspberry. The fruity raspberry flavor with the smooth almond and vanilla created my “aha!” moment with this ice cream. If you are an ice cream lover, and want to try something different you must give this a try!
When I was a kid a local ice cream shop sold this flavor, and they sold a flavor called Play-Doh. Play-Doh was blue moon ice cream with pieces of rainbow colored sugar cookie dough swirled in…..I still think about how delicious that was!
Check out more delicious ice cream recipe from a few of my friends!
I Scream for Ice Cream Recipes
- Blue Moon Ice Cream by Cheese Curd In Paradise
- Cardamom Saffron Pistachio Yogurt Pudding Pops by A Kitchen Hoor’s Adventures
- Chocolate Chip Cookie Ice Cream Sandwich by Hezzi-D’s Books and Cooks
- Chocolate Coconut Ice Cream with Macadamia Nuts by Karen’s Kitchen Stories
- Gluten-Free Ice Cream Sandwich by Art of Natural Living
- Nutty Buddy Sundaes by Cindy’s Recipes and Writings
- Snickerdoodle Ice Cream Sandwiches by Culinary Adventures with Camilla
- Watermelon Ice Cream Slices by A Day in the Life on the Farm
What You Need for Blue Moon Ice Cream:
- Sweetened condensed milk
- Almond Extract
- Vanilla Extract
- Raspberry Extract
- Blue Coloring
- Heavy Cream
- Stand Mixer or Hand Mixer
- Loaf Pan
- Ice Cream Scoop
Frequently Asked Questions
Do I need and ice cream maker?
No! This is a no-churn recipe.
Where did Blue Moon Ice Cream come from?
There are a few theories, but more accepted is from Milwaukee, Wisconsin!
Can I get Blue Moon Ice Cream in other parts of the country?
I am note sure. If you can it will certainly be uncommon.
My ice cream is a little grainy- what happened?
It happens to the best of us. The ice cream was over churned if you use an ice cream making, and if it is a no churn it means it thawed to much and was refrozen. The taste is still good, but texture will be slightly off.
I do not like to use dye- what can I do?
There are natural coloring out there and they will work fine. If you don’t turn it blue it will still taste delicious, but you will not have the signature Blue Moon mouth!
How should I store the ice cream?
Transfer to a container with a lid, and store in the freezer.
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Blue Moon Ice Cream
- 14 oz sweetened condensed milk
- 1/8 tsp salt
- 1 tsp almond extract
- 1/4 tsp vanilla extract
- 1/4 tsp raspberry extract
- 1/2 tsp blue food coloring
- 2 cups heavy cream
Whisk together the condensed milk, salt, almond, vanilla, raspberry, and blue coloring.
In a stand mixer, whip the heavy cream till stiff peaks form.
Gently fold the 1/2 the whipped cream into the blue mixture. One mixed, fold in the remaining whipped cream.
Place the ice cream into a 9×5 loaf pan. Cover with foil and place in the freezer for 5 hours, or until the ice cream is firm and can be scooped.
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