This vibrant no-churn ice cream transforms classic Kool-Aid flavors into a creamy, colorful treat in just minutes.
Packed with protein from rich heavy cream and sweetened condensed milk, it’s a fun and satisfying dessert option.
Easy to prepare without any special equipment, it’s perfect for quick indulgence, summer treats, or stress-free meal prep that delights both kids and adults.
Kool Aid Ice Cream
Equipment
- stand mixer or hand mixer
- 2 small mixing bowls
- Wire whip or beaters
- Freezer-safe container (8×8 baking dish, 9×5 loaf pan, or 4-quart container)
- Plastic wrap
- Aluminum Foil (optional)
- Knife (for optional swirling)
Ingredients
- 2 cups heavy cream cold
- 28 ounces sweetened condensed milk 2 cans, 14 ounces each
- 0.22 ounces unsweetened blue raspberry lemonade drink mix 1 packet
- 0.14 ounces unsweetened strawberry Kool-Aid drink mix 1 packet
Instructions
- Whip the Heavy Cream to Soft Peaks: Begin by placing 2 cups of cold heavy cream into a large mixing bowl. Using a stand mixer fitted with a wire whip attachment—or a handheld mixer on high speed—whip the cream for approximately 1½ to 2 minutes. Watch carefully as the cream thickens and forms soft peaks that gently hold their shape when the beaters are lifted. This stage ensures your ice cream will be light and airy.
- Incorporate Sweetened Condensed Milk Slowly: Reduce your mixer speed to medium-low. Gradually drizzle in the 28 ounces of sweetened condensed milk. Pour slowly while the mixer runs, allowing the cream and milk to combine smoothly. This careful incorporation prevents the mixture from becoming too runny and maintains a creamy texture essential for a no-churn ice cream.
- Achieve Stiff Peaks for Perfect Texture: After all the condensed milk has been added, increase the mixer speed back to high. Continue whipping for an additional 1½ to 2 minutes until stiff peaks form. Stiff peaks are achieved when the cream holds firm shapes without collapsing. This step is crucial for ensuring the ice cream will freeze with a fluffy, creamy consistency rather than becoming icy.
- Divide the Cream Mixture for Flavor Layers: Once the cream mixture reaches stiff peaks, divide it evenly into two small mixing bowls. These separate bowls will allow you to create distinct flavor layers.
- Add the Kool-Aid Flavors: Sprinkle the entire packet of unsweetened blue raspberry lemonade drink mix into one of the bowls. In the second bowl, add the packet of unsweetened strawberry Kool-Aid drink mix. Gently fold each flavor into its respective bowl using a spatula, ensuring the powder is fully incorporated and the colors are vibrant. Be careful not to overmix, as you want the mixture to stay light and fluffy.
- Layer the Flavored Cream in a Freezer Container: Take a freezer-safe container (such as an 8×8 baking dish, a 9×5 loaf pan, or a 4-quart container with a lid). Start by spreading half of the strawberry-flavored cream evenly across the bottom of the container. Then, carefully layer half of the blue raspberry cream on top of the strawberry layer. Repeat this process with the remaining cream from each bowl. If desired, use a knife to gently swirl the layers together for a marbled effect, though this step is optional.
- Cover the Ice Cream for Freezing: Tear a piece of plastic wrap large enough to cover the surface of the container. Lay it over the top of the ice cream, ensuring it touches the surface to prevent ice crystals from forming. If your container has a lid, place it on top of the plastic wrap. For loaf pans or baking dishes without lids, add a layer of aluminum foil over the plastic wrap for extra protection.
- Freeze Until Firm: Place the container in the freezer and allow the ice cream to freeze for at least 8 hours, or overnight, until fully set. The freezing process allows the cream to firm up while maintaining its creamy, scoopable texture.
- Prepare to Scoop and Serve: Before serving, let the ice cream sit at room temperature for 5 minutes. This short resting time softens the edges slightly, making scooping easier. Use an ice cream scoop to serve, enjoying the vibrant layers of strawberry and blue raspberry flavors in every spoonful.
Notes
- For best results, always use cold heavy cream straight from the fridge to ensure proper whipping.
- Make sure to measure sweetened condensed milk accurately; it contributes to both sweetness and creamy texture.
- When folding in the Kool-Aid powders, mix gently to avoid deflating the whipped cream.
- Optional swirling with a knife can create a marbled effect, but it’s not necessary—layered colors look vibrant on their own.
- The ice cream is ready to scoop after 8 hours, but overnight freezing enhances firmness.
- Feel free to substitute other Kool-Aid flavors for a unique twist, like grape or tropical punch.
- Adding sprinkles or crushed cookies between layers makes this dessert extra festive and fun for kids.
Chef’s Secrets: Tips For Perfect Cream
Achieving a smooth and airy texture relies on proper whipping and layering.
Start by chilling your mixing bowl and beaters in the freezer for 30–60 minutes—this prevents the cream from warming too quickly while whipping.
Always whip heavy cream to soft peaks first, then fold in the condensed milk slowly before continuing to stiff peaks.
When incorporating the Kool-Aid powders, fold gently using a spatula, which preserves the fluffiness while fully integrating the flavor.
For vibrant color layers, resist overmixing; this keeps each flavor distinct and visually appealing.
Serving Suggestions: Enjoy Your Ice Cream Creatively
Kool-Aid Ice Cream is versatile and fun to serve.
Scoop it into colorful bowls or cones for an easy summer treat.
Layer it with fresh berries, chopped fruit, or sprinkles to elevate presentation and flavor.
It also pairs wonderfully with chocolate or vanilla sauces, crushed cookies, or whipped cream for extra indulgence.
This ice cream is ideal for parties, picnics, or casual family desserts, providing a visually stunning, kid-friendly treat that’s satisfying and refreshingly sweet.
Storage Tips: Keep It Fresh Longer
Store leftover ice cream in an airtight, freezer-safe container to maintain its texture and flavor.
Place a piece of plastic wrap directly on the ice cream’s surface before sealing the container; this prevents ice crystals from forming.
Properly stored, the ice cream can last up to one month in the freezer.
Allow it to sit at room temperature for 5 minutes before scooping—this softens the edges and ensures a smooth, creamy texture.
Avoid repeated thawing and refreezing, as this can cause ice crystals and a grainy consistency.
Frequently Asked Questions
1. Can I use other Kool-Aid flavors?
Absolutely! You can swap the blue raspberry lemonade or strawberry with any other unsweetened Kool-Aid flavor you enjoy. Just be mindful that darker powders may tint the cream more intensely.
2. Do I need an ice cream maker?
Nope! This is a no-churn recipe, meaning all you need is a mixer and a freezer-safe container. The whipped cream and condensed milk provide the creamy texture without special equipment.
3. Can I make this recipe ahead of time?
Yes! Prepare the ice cream up to a day in advance. Keep it tightly covered in the freezer, and scoop just before serving for the freshest texture.
4. How can I make the colors more vibrant?
If you want bolder colors, add a second packet of the same Kool-Aid flavor. Also, gently folding the powder in without overmixing preserves the brightness.
5. Is this recipe suitable for parties or meal prep?
Definitely. Its simple preparation, colorful layers, and individual scooping potential make it ideal for gatherings. It can also be prepped in advance for a ready-to-serve summer treat or dessert buffet.
