Why didn't my ice cream get firm? It seems too soft.

The most common reason for soft no-churn ice cream is not whipping the heavy cream enough. You need to whip it until firm, stiff peaks form. If the cream is only lightly whipped, the final ice cream will not have enough air and structure to set up properly.

Can I use liquid food coloring instead of gel?

You can, but gel food coloring is highly recommended. You will need significantly more liquid coloring to achieve a vibrant blue, and adding that extra liquid can make your ice cream slightly more prone to iciness.

Where can I find gummy sharks?

Gummy sharks are a popular candy and can usually be found in the candy aisle of most major grocery stores, at specialty candy shops, or easily online.

No-Churn Shark Ice Cream: The #1 Ultimate Fun Party Recipe

The Ultimate No-Churn Shark Ice Cream: The Perfect Party Treat

A fun and easy no-churn ice cream with an ocean theme. This recipe involves making two condensed milk and whipped cream bases: one plain vanilla and one colored sky blue. The two colors are then swirled together in a loaf pan, topped with blue and green candies, and frozen until firm. It’s designed to be served with more candy and gummy sharks for a playful, kid-friendly dessert.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 5 hours 20 minutes (includes freezing time)
Yield: 1.5 quarts (about 12 servings) 1x
Category: Dessert
Method: No-Churn, Whipping, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch of fine salt
1 teaspoon sky blue gel food coloring
2 cups cold heavy cream
1 tablespoon assorted blue and green candies, plus more for serving
Gummy sand sharks, for garnish

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Instructions

Place a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
In a medium bowl, whisk together the condensed milk, vanilla, and salt.
Transfer half of this mixture to a second medium bowl and stir in the sky blue gel food coloring until evenly colored. Set both bowls aside.
In a large bowl, whip the cold heavy cream with an electric mixer on medium-high speed until firm peaks form, which takes about 2 minutes.
Add 1/2 cup of the whipped cream to each of the two condensed milk bowls. Use separate rubber spatulas to fold the cream in until combined.
Divide the remaining whipped cream evenly between the two bowls and fold gently until the mixtures are fully combined and no streaks remain.
Using separate scoops or large spoons, drop alternating scoops of the white and blue mixtures into the chilled loaf pan.
Drag a long wooden skewer through the pan a few times to gently swirl the colors together.
Sprinkle the top with 1 tablespoon of candies.
Cover the pan and freeze until the ice cream is solid and scoopable, for at least 5 hours or overnight.
To serve, scoop the ice cream into dishes or cones and top with more candies and gummy sharks.

Notes

A 9-by-5-by-3-inch metal loaf pan is recommended for this recipe.
Using separate spatulas and scoops for the white and blue mixtures is important to prevent the colors from becoming muddy.
For a vegetarian version, use gelatin-free gummy candies as the garnish.

Nutrition

Serving Size: 1/2 cup
Calories: 250-300
Sugar: 20-25 g
Sodium: 80-120 mg
Fat: 15-20 g
Saturated Fat: 10-14 g
Carbohydrates: 25-30 g
Fiber: 0 g
Protein: 3-4 g
Cholesterol: 50-70 mg

Find it online: https://cookupjoy.com/no-churn-shark-ice-cream/