Celebrate Independence Day with this creamy and colorful Fourth of July Red White and Blue Sherbet Ice Cream. Swirls of cherry, blueberry and lemon lime are blended into a rich vanilla cream base, creating a smooth frozen dessert that is both fruity and indulgent.
This sherbet ice cream brings together bright fruit flavor and a luscious creamy texture, making it perfect for backyard barbecues, family cookouts and fireworks night. The vibrant red, white and blue layers create a beautiful marbled look in every scoop, adding a festive touch to your dessert table.
Prepare it ahead of time and freeze until firm, then serve in cones or bowls for a refreshing treat that feels just right for a warm Fourth of July celebration.
Equipment:
- Loaf Pan
- Parchment Paper
Prep Time: 20 minutes
Chill Time: 4 hours
Ingredients:
- 1 cup cherry puree
- 1 cup blueberry puree
- 1 cup lemon lime puree
- 1 cup white granulated sugar
- 2 cups heavy cream
- 1 cup milk
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup water (for purees if needed)
- Red Food Coloring
- Blue Food Coloring
Directions:
In three separate bowls, prepare your fruit purees (cherry, blueberry, lemon-lime). If using fresh or frozen fruit, blend each with a bit of water until smooth. Strain if needed for a silky texture.
Add a few drops of red food coloring to the cherry puree and blue food coloring to the blueberry puree to enhance their color, if desired.
In a large mixing bowl, whisk together the sugar, heavy cream, milk, sweetened condensed milk, and vanilla extract until well combined.
Divide the cream base evenly into three bowls. Stir the cherry puree into one bowl of cream base (this will be your red layer).
Stir the blueberry puree into the second bowl (this will be your blue layer).
Stir the lemon-lime puree into the third bowl (this will be your white layer).
Place these bowls in the freezer for 4 hours until firm, but not completely frozen. Blend each mixture separately in a mixer until thick and smooth, placing them back in their individual bowls.
Now take the loaf pan and a large metal scoop to alternate between each sherbert color to create a mixture of the three in the pan. Do not mix after scooping, just gently tap the dish to make sure everything is even after all the mixtures have been added.
Use a wooden skewer or tooth pick to create a swirl pattern.
Freeze again for at least 3 more hours or overnight.
Once fully frozen, scoop and serve in festive bowls or cones. Store covered in the freezer for up to one week.
