The Blue Moon Ice Cream Recipe That Actually Tastes Like the Midwest Original — Finally
This homemade Blue Moon Ice Cream captures that elusive almond-vanilla-citrus flavor without a box mix — in about 20 minutes of hands-on time.
Equipment
- Ice Cream Maker
- Large Mixing Bowl
- Whisk or Hand Mixer
- Fine-mesh Zester
- Airtight Freezer Container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 1 tsp finely grated lemon zest
- 1 tsp finely grated orange zest
- Blue food coloring (optional)
Instructions
- Whisk the base: In a large bowl, whisk together the heavy cream, whole milk, and sugar until the sugar is fully dissolved — about 2 minutes. You shouldn't feel any grit at the bottom of the bowl.
- Add the flavor: Whisk in the almond extract, vanilla extract, lemon zest, and orange zest. Taste the base. It should taste slightly stronger than you want the final ice cream to be — freezing dulls the flavor.
- Add the color: If using gel food coloring, add it drop by drop until you reach the desired shade. I find that 2-3 drops of neon blue gives that classic pale-sky blue. Stir well to make sure it's fully incorporated.
- Chill the base: Cover the bowl and refrigerate for at least 2 hours, or overnight. This step is non-negotiable — a warm base won't churn properly and will get icy.
- Churn: Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions — usually about 20-25 minutes, until it resembles soft-serve.
- Freeze: Transfer the soft ice cream to a freezer-safe container. Press a piece of parchment paper directly against the surface to prevent ice crystals. Seal with a lid and freeze for at least 4 hours, or until scoopable.
Notes
Don't over-churn. Stop at soft-serve consistency. The citrus is key. Taste the base before freezing. Use a wide shallow container. A pinch of flaky salt on top before serving enhances flavor. For no machine, freeze in shallow dish stirring every 30 min for 3-4 hours.