Moonbeam Ice Cream recipe
Moonbeam Ice Cream is a no-churn, pastel-swirled dessert inspired by Crumbl’s signature Moonbeam Cookie. It features a creamy vanilla base with hints of lemon and berry, swirled in dreamy hues of blue, purple, and yellow. No ice cream maker needed—just whip, fold, color, and freeze.
Equipment
- Hand mixer or stand mixer
- Mixing bowls
- Spatulas
- Freezer-safe loaf pan or container
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream very cold
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract or alcohol-free
Flavor Boosts & Swirls
- 1 tsp lemon extract
- 1 tsp raspberry extract or strawberry extract
- 2 tbsp freeze-dried berry powder for natural color and flavor
- gel food coloring blue, purple, yellow
Optional Toppings
- mini marshmallows
- crushed Oreos or chocolate wafer cookies
- white chocolate drizzle
Instructions
- Whip the cold heavy cream with a mixer until stiff peaks form (about 3–4 minutes). Set aside.
- In another bowl, combine sweetened condensed milk with vanilla, lemon, and raspberry extracts. Stir in freeze-dried berry powder until smooth.
- Gently fold the whipped cream into the condensed milk mixture until well combined. Divide into three separate bowls.
- Tint each bowl with a different gel food color—blue, purple, and yellow. Stir gently to preserve pastel tones.
- Spoon mixtures into a loaf pan, alternating colors. Swirl lightly with a spatula or knife. Cover and freeze for at least 6 hours (overnight is best).
- Scoop into bowls or cones and garnish with optional toppings like marshmallows, crushed cookies, or white chocolate drizzle. Serve chilled.
Notes
Keep bowls and cream cold for best whip. Avoid over-swizzling colors to keep the visual appeal. Store in an airtight container for up to 2 weeks.