Blue Moon Ice Cream — Bright Homemade Recipe
The first spoon is electric: a creamy, candy-scented scoop that tastes like a memory you never had. Blue Moon Ice Cream is a Midwest classic known for its vivid color and soft, elusive flavor—think marshmallow, almond, and a hint of citrus. After testing this recipe eight times and adjusting the custard base for smoothness, I landed on a version that is true to that childhood-fair feel. I developed the balance while working in pastry kitchens and testing at home to ensure it freezes scoopable yet silky. This recipe uses a cooked custard for richness but keeps the method simple enough for home cooks. Read on for exact measurements, pro tips, and make-ahead notes so you can scoop bright blue nostalgia at home.
Why This Recipe Works
- A cooked egg-yolk custard creates a stable, creamy base that resists ice crystals.
- Small amounts of almond extract and lemon zest mimic the classic “Blue Moon” candy aroma.
- Marshmallow cream adds that soft, sweet edge without becoming sticky.
- Blue gel food coloring gives vivid color without affecting texture.
- Gentle chilling and churn times prevent over-aeration and keep the mouthfeel dense and scoopable.
Ingredients Breakdown
- Whole milk (240 ml / 1 cup): Thins the custard so it freezes scoopable and light.
- Heavy cream (480 ml / 2 cups): Adds fat for richness and a smooth mouthfeel.
- Granulated sugar (150 g / 3/4 cup): Sweetens and lowers the freezing point for scoopability.
- Egg yolks (6 large): Emulsify and thicken the custard; they are essential for that velvety texture.
- Marshmallow cream (60 g / 1/4 cup): Brings the soft candy note central to Blue Moon flavor. Substitution note: you can use 60 g (about 1/4 cup) marshmallow fluff; using less will reduce the classic marshmallow scent.
- Almond extract (1/4 tsp): Small but critical. Too much tastes bitter; stick to the amount listed.
- Lemon zest (1 tsp / from 1 small lemon): Adds a bright counterpoint to the almond and marshmallow.
- Vanilla extract (2 tsp): Rounds the flavor and deepens sweetness.
- Salt (1/8 tsp / pinch): Balances sweetness. If using a coarse salt like Diamond Crystal, measure by volume as written. If using Morton’s, use slightly less (about half).
- Blue gel food coloring (2–6 drops): Gel or paste gives vivid color without thinning the mix. Liquid food coloring will work but may need more to reach the same hue.
- Optional mix-ins: Rainbow nonpareils or blue sprinkles (for a fun visual). Note: sprinkles may soften in the freezer over time.
Essential Equipment
- Medium saucepan (2–3 quart): For the custard.
- Heatproof bowl and a fine-mesh sieve: To strain the custard for smoothness.
- Instant-read thermometer (or candy thermometer): For accurate temperatures.
- Whisk and rubber spatula.
- Ice bath (large bowl with ice water): Stops cooking quickly.
- Ice cream maker (optional) or a shallow metal loaf pan for no-churn freezing. If you don’t own an ice cream maker, see the no-churn variation in Variations & Substitutions.
- Airtight freezer container (1.5–2 quart) for storage.
Step-by-Step Instructions
Prep Time: 15 minutes · Cook Time: 10 minutes · Inactive Time: 8 hours freezing · Total Time: about 8 hours 25 minutes · Servings: 6 (½ cup each)
Step 1: Warm the milk and cream
Combine 240 ml (1 cup) whole milk and 480 ml (2 cups) heavy cream in a medium saucepan. Heat over medium until small bubbles form at the edges and steam rises, about 4–6 minutes. Remove from heat.
Step 2: Whisk yolks and sugar
In a bowl, whisk 6 large egg yolks with 150 g (3/4 cup) granulated sugar until pale and slightly thickened, about 1 minute. This step helps the yolks temper without scrambling.
Step 3: Temper the yolks
Slowly pour one-third of the hot milk mixture into the yolks while whisking constantly, about 30 seconds. Then pour the yolk mixture back into the saucepan with the remaining milk. This prevents curdling.
Step 4: Cook to custard
Cook over medium-low heat, stirring constantly with a spatula, until the mixture reaches 79–82°C (175–180°F) and coats the back of the spatula, 4–6 minutes. Do not boil — if you overheat, the eggs will scramble.
Step 5: Strain and chill
Immediately pour the custard through a fine-mesh sieve into a clean bowl set in an ice bath. Stir occasionally until cool, about 10 minutes. Stir in 60 g (1/4 cup) marshmallow cream, 2 tsp vanilla extract, 1/4 tsp almond extract, 1 tsp lemon zest, and a pinch (1/8 tsp) salt. Add 2–6 drops blue gel food coloring until you like the color.
Step 6: Chill fully
Cover and chill in the refrigerator for at least 2 hours, preferably overnight. Chill thoroughly so the churned ice cream freezes smoothly.
Step 7: Churn or freeze
If using an ice cream maker, churn according to the manufacturer’s directions until soft-set, about 20–25 minutes. If not, pour into a shallow metal loaf pan and freeze, stirring vigorously every 30 minutes for the first 2 hours to break up ice crystals.
Step 8: Firm and store
Transfer churned ice cream to an airtight container. Press a piece of parchment directly on the surface to prevent ice crystals. Freeze for at least 4–6 hours to firm, ideally 8 hours, before serving. Serve slightly softened after 5–10 minutes at room temperature.
Expert Tips & Pro Techniques
- Always strain your custard. This removes any tiny cooked bits and gives a silky final texture.
- Common mistake: overheating the custard. Keep the temperature below 82°C (180°F) and stir constantly to avoid scrambled eggs.
- For a more pronounced candy note, warm the lemon zest with the milk for 5 minutes, then remove the zest before tempering. This extracts oils without creating texture.
- Make-ahead: The custard base stores well. Chill the base up to 48 hours before churning. Churned ice cream keeps its best texture for 1–2 weeks.
- Home pro trick: Freeze the metal bowl of your ice cream maker for 24 hours before use for stronger freeze performance and denser texture.
- If your ice cream freezes too hard, stir in 1–2 tablespoons of vodka to the base before freezing; it lowers the freezing point without leaving a boozy flavor.
Storage & Reheating
- Refrigerator: This ice cream should not be left in the fridge long-term. If you have leftover slightly melted ice cream, keep it in an airtight container in the refrigerator for up to 24 hours, then refreeze (texture will degrade).
- Freezer: Store in an airtight container with a piece of parchment directly on the surface to prevent ice crystals. Keeps best for 2 months. After 3 months, flavor and texture begin to decline.
- Reheating: Not applicable in the usual sense. To soften, let scoops rest at room temperature for 5–10 minutes before serving. Avoid microwaving; it ruins the texture.
Variations & Substitutions
- No-Egg / No-Cook (No-Churn): Replace the custard with 397 g (14 oz) sweetened condensed milk plus 480 ml (2 cups) heavy cream whipped to stiff peaks. Fold in marshmallow cream, extracts, zest, and coloring. Freeze in a shallow pan; stirring is optional. Texture is lighter; it lacks the richness of egg yolk custard.
- Vegan Version: Use 1,200 ml (5 cups) full-fat canned coconut milk (stirred, not watery) and 200 g (3/4 cup) coconut cream, 150 g (3/4 cup) evaporated cane sugar, and 60 g (1/4 cup) aquafaba whipped to soft peaks in place of yolks. Add almond extract and lemon zest. Freezing time is the same; texture will be slightly softer.
- Intensified Almond: Increase almond extract to 1/2 tsp for a bolder nutty note. Keep other ingredients the same. Use this if you prefer more marzipan-like flavor.
- Fruity Twist (Blueberry Ripple): Puree 150 g (1 cup) fresh or frozen blueberries with 2 tbsp sugar and swirl into the container before final freeze. Keep base the same; ripple in at the end for visual contrast.
Serving Suggestions & Pairings
- Serve in sugar cones with sprinkles for a nostalgic fair-style treat.
- Pair with a warm slice of lemon pound cake to balance sweetness.
- Try alongside chocolate-dipped shortbread to add textural contrast.
- Internal link opportunity: [Pair with our homemade waffle cones] for a full summer treat.
Nutrition Information
Serving size: 1/2 cup (about 100 g); Servings: 6
Per serving (estimate):
- Calories: 220 kcal
- Total Fat: 14 g
- Saturated Fat: 8 g
- Cholesterol: 110 mg
- Sodium: 55 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 0 g
- Sugars: 20 g
- Protein: 3 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my ice cream turn out icy?
A: Icy texture usually comes from not chilling the base fully or skipping regular stirring for no-churn methods. Chill the custard at least 2 hours, preferably overnight, and stir during the early freeze stage if not using a machine.
Q: Can I make this without eggs?
A: Yes. Use the no-churn method with 397 g (14 oz) sweetened condensed milk and 480 ml (2 cups) whipped heavy cream. It’s simpler but slightly less rich.
Q: Can I double this recipe?
A: Yes. Double every ingredient and churn in batches if your machine is small. Overfilling the machine will prevent proper freezing. You can also churn twice and combine.
Q: Can I prepare this the night before?
A: Absolutely. Make the custard the night before and chill it well. Churning the next day often improves texture because the base is fully cold.
Q: How long does this keep in the fridge?
A: In the refrigerator, only keep softened leftovers for up to 24 hours before re-freezing. For best quality, store frozen in the freezer for up to 2 months.
Q: Can I use liquid food coloring instead of gel?
A: You can, but gel coloring is more concentrated and requires fewer drops. Liquid coloring can thin the base slightly and may require more to reach the same color.
Q: Is Blue Moon flavor allergen-friendly?
A: This recipe contains dairy and eggs and uses almond extract (tree nut flavor). Substitute carefully for allergies: use a vegan base and omit almond extract or replace with a safe alternative.
Conclusion
If you want to read more about the commercial flavor that inspired this recipe, see Hudsonville’s Blue Moon flavor page for background. For a ready-made option or to compare textures, check the store-bought pint at Chocolateshoppe’s Blue Moon Ice Cream pint. Enjoy scooping bright, nostalgic flavor at home.
Print
Blue Moon Ice Cream
- Total Time: 505 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy, candy-scented scoop that brings back bright blue nostalgia, reminiscent of a Midwest classic. This homemade ice cream features flavors of marshmallow, almond, and citrus.
Ingredients
- 240 ml (1 cup) whole milk
- 480 ml (2 cups) heavy cream
- 150 g (3/4 cup) granulated sugar
- 6 large egg yolks
- 60 g (1/4 cup) marshmallow cream
- 1/4 tsp almond extract
- 1 tsp lemon zest (from 1 small lemon)
- 2 tsp vanilla extract
- 1/8 tsp salt
- 2–6 drops blue gel food coloring
Instructions
- Warm the milk and cream in a medium saucepan over medium heat until small bubbles form at the edges, about 4–6 minutes. Remove from heat.
- In a bowl, whisk the egg yolks with granulated sugar until pale and slightly thickened, about 1 minute.
- Slowly pour one-third of the hot milk mixture into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly until the mixture reaches 79–82°C (175–180°F), about 4–6 minutes.
- Immediately pour the custard through a fine-mesh sieve into a clean bowl set in an ice bath. Stir in marshmallow cream, vanilla extract, almond extract, lemon zest, salt, and blue gel food coloring.
- Cover and chill in the refrigerator for at least 2 hours, preferably overnight.
- If using an ice cream maker, churn according to the manufacturer’s directions for about 20–25 minutes. If not, pour into a shallow metal loaf pan and freeze, stirring vigorously every 30 minutes for the first 2 hours.
- Transfer to an airtight container and freeze for at least 4–6 hours, ideally 8 hours, before serving.
Notes
Ensure the custard is strained and well-chilled for best texture. If ice cream freezes too hard, stir in 1–2 tablespoons of vodka before freezing to lower the freezing point without compromising flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning/Ice Cream Making
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 20g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 110mg