Blue Moon Ice Cream
Blue Moon Ice Cream has a way of tasting like childhood summers and county fair afternoons — bright, sweet, and a little mysterious. This homemade version recreates that electric-blue scoop with a smooth, creamy base and just enough citrus tang to keep it interesting. If you’ve ever wondered what makes it so nostalgically addictive, this recipe walks you through it step by step and lets you control the color and flavor intensity yourself, while keeping the process delightfully simple. For a fun snack board pairing, try a tart or crunchy pastry like these blueberry cream cheese crack sticks alongside your scoops.
Why make this recipe
If you’re tired of bland, store-bought vanilla ice cream, this recipe is perfect because it brings back the playful, candy-sweet character of classic Blue Moon while giving you complete control over ingredients and coloring. It’s quick to assemble, freezes into a scoopable, creamy texture with the Ninja Creami, and yields a strikingly blue dessert that’s a hit at parties and with kids. Plus, it’s a fun way to experiment with subtle citrus and vanilla notes that make the flavor truly memorable.
Step-by-Step Guide to Making Blue Moon Ice Cream
What you’ll need (Ingredients)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Blue food coloring (as needed)
- 1/2 cup sweetened condensed milk
Equipment checklist
- Mixing bowl (large)
- Whisk or handheld mixer
- Measuring cups and spoons
- Ninja Creami container (or other appropriate freezer-safe container if using alternative churning method)
- Freezer space for at least 24 hours
- Spatula and scoop for serving
Directions
- In a large mixing bowl, combine 2 cups heavy cream and 1 cup whole milk. Add 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Whisk continuously until the sugar is fully dissolved and the mixture is smooth — about 1–2 minutes of vigorous whisking. The lemon juice brightens the flavor and helps balance the sweetness.
- Add blue food coloring a few drops at a time, stirring as you go, until you reach the desired shade of blue. Remember that freezing can slightly deepen the color, so aim for a hue that’s a touch lighter than you want the finished ice cream to be. Gel or paste food coloring will give a more vibrant color with less liquid.
- Gently fold in 1/2 cup sweetened condensed milk. This ingredient not only sweetens but also contributes to a smoother, more scoopable texture thanks to its sugar composition. Folding rather than vigorously whisking preserves some of the air and helps maintain a creamy body.
- Pour the finished mixture into your Ninja Creami container, making sure to leave the recommended headspace per the machine’s instructions. Seal the container tightly and place it flat in the freezer. Freeze for at least 24 hours — longer is fine and can improve texture.
- Once fully frozen, remove the container from the freezer and process according to the Ninja Creami instructions until the mixture achieves a creamy, ice-cream-like consistency. If your first spin yields a crumbly or icy texture, add a tablespoon of milk (or milk + a teaspoon of sweetened condensed milk) and re-spin as directed by the appliance.
- Scoop into bowls or cones and serve immediately, or transfer to an airtight container and harden in the freezer for 1–2 hours for a firmer scoop.
Notes on technique and troubleshooting
- Dissolving the sugar: Make sure the sugar is fully dissolved in the milk/cream base before freezing. Undissolved sugar can leave a grainy texture in the final product.
- Coloring tips: Use gel food coloring if possible; a little goes a long way and won’t water down the base. If you prefer natural colorants, butterfly pea powder or spirulina can tint blue-green tones, but they will alter the flavor slightly.
- Sweetness control: The sweetened condensed milk contributes sweetness and creaminess. If you want a less sweet ice cream, reduce the granulated sugar by 1–4 tablespoons and taste the liquid base before freezing; the condensed milk will still add sweetness.
- Lemon juice role: The tablespoon of lemon juice is subtle; it brightens the overall flavor and prevents the finished ice cream from tasting cloyingly sweet. Don’t skip it unless you need to avoid acidity for dietary reasons.
Best Way to Store Blue Moon Ice Cream
- Temperature: Store at 0°F (-18°C) or colder.
- Time: Best consumed within 2–3 weeks for optimal flavor and texture; quality may decline after one month.
- Container: Use an airtight, freezer-safe container with minimal headspace to limit freezer burn. Press a sheet of parchment or plastic wrap directly onto the ice cream surface before sealing to prevent ice crystals.
- Placement: Keep stored containers toward the back of the freezer where the temperature is most stable, and avoid frequent door opening which causes temperature fluctuations.
Serving Suggestions for Blue Moon Ice Cream
- Classic cone: A crisp sugar cone or cake cone showcases the vivid blue color beautifully and maintains the nostalgic feel.
- Sundae station: Offer toppings like crushed cornflakes, sprinkles, maraschino cherries, and rainbow sherbet alongside warm caramel or chocolate sauce. The citrus hint of the ice cream pairs nicely with bright, tart toppings like fresh raspberries.
- Milkshakes and floats: Blend scoops with milk for a dreamy blue milkshake; for an adult float, pour a clear citrus soda over a couple of scoops for an effervescent treat.
- Pairing with baked goods: Serve a scoop next to lemon bars, blueberry muffins, or shortbread cookies to play up the citrus and vanilla notes. The contrast of a buttery cookie with the creamy, sweet Blue Moon is especially pleasing.
- Presentation idea: For parties, scoop into small glasses and top with edible glitter or mini lollipops to emphasize the whimsical nature of this flavor.
Tips to Make Blue Moon Ice Cream (Q&A style)
Q: How do I keep it from becoming icy in the freezer?
A: Use an airtight container and press parchment directly onto the ice-cream surface before sealing. Store it at the back of the freezer to minimize temperature swings. The sweetened condensed milk in this recipe also helps reduce iciness by lowering the freezing point.
Q: Can I make this without a Ninja Creami?
A: Yes. If you don’t have a Ninja Creami, you can churn in an ice-cream maker according to the manufacturer’s directions, or use the freeze-and-whisk method: freeze the mixture in a shallow pan and whisk vigorously every 30–45 minutes until creamy.
Q: What if the color fades after freezing?
A: Add a touch more gel coloring before your final re-spin or just prior to serving to boost vibrancy. Gel dyes are more stable and less likely to dilute the texture.
Variations
- Fruit-Forward Twist (bullet): Stir in 1/2 cup of finely chopped candied orange peel or a spoonful of blueberry compote for a subtly different flavor profile that complements the citrus and vanilla in the base.
- Lighter Version (paragraph): For a lighter, lower-fat option, substitute half of the heavy cream with additional whole milk and reduce the sweetened condensed milk to 1/3 cup, then increase the sugar by 1–2 tablespoons if needed to balance texture. The result will be slightly less rich but still creamy and very scoopable when churned properly.
Troubleshooting common issues
- Too hard to scoop: Let the ice cream sit at room temperature for 5–10 minutes before scooping, or transfer to the refrigerator for 15–20 minutes to soften gradually. Rapid thawing can make the texture watery.
- Too soft or melty: If after processing the base is soft and won’t hold shape, re-freeze for 1–2 hours to harden before serving again. Ensure freezer temperature is set to 0°F (-18°C).
- Grainy texture: This usually means sugar wasn’t fully dissolved. Re-warm the base gently (do not boil), stir until dissolved, chill thoroughly, then refreeze and reprocess.
FAQs
Q: Can I use low-fat milk instead of whole milk?
A: Using low-fat milk will reduce creaminess and may result in a firmer, icier texture. If you must, compensate with a tablespoon extra sweetened condensed milk or a small amount of vegetable glycerin to retain scoopability.
Q: How long does it take to make this from start to finish?
A: Active prep time is about 15–20 minutes. The freezing step is a minimum of 24 hours, and processing time depends on your machine. Plan ahead for a full day in the freezer.
Q: Is Blue Moon flavored like fruit or candy?
A: The classic commercial Blue Moon flavor is often described as a blend of citrus and floral or almond-like notes — sometimes likened to a subtle fruity or marshmallow-candy flavor. This homemade recipe emphasizes vanilla and lemon to capture that bright, nostalgic profile.
Q: Can I make this dairy-free?
A: You can attempt a dairy-free version using full-fat coconut milk in place of heavy cream and a dairy-free condensed milk alternative, but the flavor and texture will be different — expect more coconut character and slightly different freezing behavior.
Q: Are there food-safety concerns with adding fresh fruit?
A: If adding fresh fruit, ensure it’s well-drained and as dry as possible to avoid excess ice crystal formation. Consume within 1–2 weeks for best quality and safety.
Extra pointers and ideas
- Garnish with citrus zest for a fragrant finish that nods to the lemon juice in the base.
- For an adult version, stir in a tablespoon of a neutral liqueur (like triple sec) during processing to add complexity and slightly soften freezing point.
- If serving at a party, make small sample spoons so guests can taste before committing to a full scoop — this is especially fun when offering variations.
Final notes on flavor and nostalgia
Blue Moon Ice Cream is less about one precise, universal flavor and more about an impression: a bright, candy-coated nostalgia that brings people back to childhood treats and colorful ice-cream counters. This recipe aims to balance that playful sweetness with real dairy richness and a hint of citrus to keep it from becoming cloying. Slight adjustments to color and sweetness let you recreate a version that fits your memory — or invents a new one.
Conclusion
For a cultural and historical overview of this uniquely American flavor, see the Blue Moon (ice cream) Wikipedia entry, which explores its regional popularity and mystery. If you want a different take on the recipe and technique notes from a professional cooking perspective, check out this Blue Moon Ice Cream recipe on Serious Eats for additional tips and variations.
Print
Blue Moon Ice Cream
- Total Time: 1440 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A nostalgic, bright blue ice cream with sweet and citrusy notes, perfect for summer treats and parties.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Blue food coloring (as needed)
- 1/2 cup sweetened condensed milk
Instructions
- In a large mixing bowl, combine heavy cream and whole milk. Add granulated sugar, vanilla extract, and lemon juice. Whisk until smooth and the sugar is fully dissolved (1–2 minutes).
- Stir in blue food coloring until the desired hue is reached.
- Fold in sweetened condensed milk gently to preserve air.
- Pour the mixture into a Ninja Creami container and freeze for at least 24 hours.
- Process according to Ninja Creami instructions until creamy. Add milk if texture is crumbly.
- Scoop and serve immediately, or freeze for 1–2 hours for a firmer texture.
Notes
For best texture, store in an airtight container with minimal headspace and press parchment directly onto the surface. Consume within 2–3 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: ice cream, dessert, summer treat, nostalgic, blue moon
