Looking for a fun and simple summer treat? Give this 5-ingredient no churn cotton candy ice cream a try! This ice cream is packed with crushed Golden Oreo’s and cotton candy flavoring, and it can be made in less than 15 minutes. It’s so delicious and so easy!
Quick Tips
- Homemade ice cream does tend to melt faster, so make sure that you are ready to eat it right when you take it out of the freezer!
- Different brands of cotton candy flavorings may need more or less teaspoons than mentioned in the recipe. Give it a taste test if you aren’t sure!
- Add whatever fillings you would like! In this version, I have added crushed Golden Oreo’s, but marshmallows, white chocolate chips or sprinkles would also make great additions.
Equipment
- Hand or stand mixer
- Loaf pan or lidded container (at least 2 quarts in size)
- Measuring cups and spoons
Ingredient Notes
I used Modern Cupboard’s cotton candy flavoring for this no churn cotton candy ice cream, but any cotton candy flavoring will do! The main ingredients in no churn ice cream are sweetened condensed milk and heavy whipping cream (whipped). Then add your flavorings and ice cream fillings and you’re good to go!
- Sweetened condensed milk: 1 can, 14 ounces
- Heavy whipping cream: whipped
- Golden Oreo’s: crushed
- Cotton Candy flavoring
- Food coloring: this is optional, but it’s fun to add some pops of pink, blue, green or purple!
Love this no churn cotton candy ice cream? Try these other summer treats!
How to make No Church Cotton Candy Ice Cream
This no churn cotton candy ice cream is incredibly simple to make and only contains 5 total ingredients.
- Combine the ingredients
- Color the ice cream and freeze
How to combine the ingredients
Pour the heavy cream into a large mixing bowl or stand mixer bowl and whip it until stiff peaks form. Make sure that the cream is cold so that it whips well.
Add half of the sweetened condensed milk and fold it into the whipped cream gently until well combined. Then add the remaining sweetened condensed milk and cotton candy flavoring and mix gently until fully combined.
Add the crushed Golden Oreo’s to the mixture and fold until combined. Reserve a few crushed Oreo’s to add on top of the ice cream, if desired.
How to color the ice cream and freeze
Divide the ice cream mixture into two separate bowls (or more if you’d like to add more colors!). Add 1-2 drops of pink food coloring to one bowl and 1-2 drops of blue food coloring to the other bowl. Mix until combined, and add more drops of food coloring if desired.
Alternate scooping the different colors into the loaf pan or final container until all of it has been added. Then use a butter knife to swirl the colors together. Use figure eights with the knife to swirl and ensure that the knife is reaching all the way to the bottom of the container to ensure that all of the ice cream is swirled!
Try these other colorful treats!
No Churn Cotton Candy Ice Cream
Ingredients
Method
- Place 9×5" loaf pan and a medium bowl (or stand mixer bowl) in the freezer to chill.
- Remove the mixing bowl from the freezer and whip heavy cream until stiff peaks form. Gently fold in condensed milk and cotton candy flavoring until fully incorporated
- Coarsely crush the Golden Oreos and gently fold them into the mixture (reserve a handful to sprinkle on top, if desired).
- If coloring the mixture, remove half of the ice cream mixture from the bowl and place in a new medium-sized bowl.
- Add 1-2 drops of pink food coloring to one bowl, then mix well. Then add 1-2 drops of blue food coloring to the other bowl and mix well. Add additional food coloring to reach desired shade if needed.
- Remove the loaf pan from the freezer and use a spoon or a cookie dough scoop to alternate adding each color to the pan. Once all of the batter has been added, use a butter knife to swirl the batter. Make 5-6 figure-eights in the batter, ensuring that the knife is gliding all the way along the bottom of the pan.
- Sprinkle the reserved Golden Oreos over the top of the ice cream, then place the pan in the freezer for at least 4 hours to set.
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