Red white and blue swirl ice cream is a colorful and festive ice cream made with raw cream, fresh fruit and grass-fed gelatin. The perfect summer treat!
Red, white, and blue in your ice cream too? YES!
As I was planning my weekly ice cream flavor recently I decided to make something for Independence Day.
There are plenty of red, white, and blue foods you can buy at the store. But it’s hard to find one without food coloring.
This red, white, and blue swirl ice cream uses only real ingredients to create a colorful treat.
Raw cream, egg yolks, and natural sweeteners are used as the ice cream base. Then as an added bonus it has grass-fed gelatin (use code TAKE10 for 10% off) to bump up the nutrition.
You can make it with dairy or without. We made a batch of each so the whole family could enjoy it!
My kids love this fun, festive ice cream. Not to mention the swirl is great plain!
There is no need to resort to junk food to celebrate a holiday with bright colors. Real food is good food. And it can be just as colorful and flavorful.
This Independence Day enjoy a big dish of red, white, and blue swirl ice cream.
- 1 cup strawberries (or raspberries) (fresh or frozen)
- 1 tsp. gelatin
- 1/3 cup sweetener (cane sugar, coconut sugar, honey)
- 1 cup blueberries (fresh or frozen)
- 1 tsp. gelatin
- 1/3 cup sweetener (cane sugar, coconut sugar, honey)
- 2 1/2 cups cream (preferably raw) (can be replaced with coconut milk)
- 1/2 cup whole milk (preferably raw) (can be replaced with coconut milk)
- 1/2 cup sweetener (any combination of cane sugar, coconut sugar, honey or maple syrup)
- 1 Tbsp. organic vanilla
- 1 - 3 egg yolks (optional)
- 1 Tbsp. tapioca flour or arrowroot (optional, helps thicken, especially if not using yolks)
- 1/4 tsp. sea salt
- In a small saucepan combine the strawberries and gelatin.
- Let sit one minute.
- Add the sweetener.
- Cook over med-low heat until mixture begins to bubble.
- simmer for two minutes.
- Pour strawberry mixture into a bowl.
- Refrigerate until fully gelled, about 30 minutes.
- Repeat this process with the blueberries.
- Set aside half of the mixtures for later use.
- Cut the strawberry and blueberry jellies into small chunks if really firm. Set aside.
- In a blender combine the cream, milk, sweetener, vanilla, egg yolks, flour and salt. Blend until smooth.
- Process the ice cream in an ice cream mixer according to manufacturer's directions.
- During the last 2 minutes of processing add the strawberry and blueberry jelly.
- Transfer the ice cream to a freezer-safe container.
- Freeze until firm.
- This recipes makes enough strawberry and blueberry swirl for two batches of ice cream. You can also use the leftover swirl to eat plain or use as jelly.
Looks great!!
And yes, while real food is awesome food, one must have the time to make it… Hence why I had to resort to “junk” food yesterday. So it’s not correct to assume there is no need to resort to junk food for a holiday. 😉
To clarify…you make the full cup each of strawberry and blueberry but only use half for this recipe?
Yes, Karen. You can just make a half recipe of each, too. I made the full recipe and then made 2 batches of ice cream with it 🙂
What can you do if you don’t have an ice cream maker? Can you simply freeze it?
Thanks!
It won’t work to just freeze it. You have to get air in it. You can try whipping it with a hand or stand mixer in a bowl that has been sitting in the freezer.