Homemade Tang/Cool-Aid Ice Cream
(No-churn, no machine needed!)
Ingredients:
- 2 cups heavy whipping cream (cold)
- 1 (14 oz) can sweetened condensed milk
- 2–3 tbsp Tang powder or 1 packet Kool-Aid (any flavor)
- 1 tsp vanilla extract (optional, for extra richness)
- Optional: sprinkles, fruit swirls, mini marshmallows, or candy bits for mix-ins
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Directions:
Step 1: Whip the cream
1. In a large chilled mixing bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form (about 3–4 minutes).
Step 2: Flavor it up
1. In a separate bowl, whisk the sweetened condensed milk with the Tang powder or Kool-Aid packet until fully dissolved and bright in color.
2. Stir in vanilla extract if using.
Step 3: Combine
1. Gently fold the flavored condensed milk mixture into the whipped cream until fully combined and fluffy — don’t overmix!
2. Add any optional mix-ins if desired and swirl gently.
Step 4: Freeze
1. Pour the mixture into a freezer-safe loaf pan or container.
2. Cover tightly with plastic wrap or a lid.
3. Freeze for at least 6 hours, or overnight, until firm and scoopable.
Step 5: Serve
1. Scoop and serve in cones, cups, or with extra sprinkles for that full retro vibe!
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Tips:
- Tang gives a bold orange creamsicle flavor; Kool-Aid adds fruity flair — try strawberry, blue raspberry, or grape!
- For swirls of flavor, divide the base and add two colors/flavors before swirling.
- Freeze in popsicle molds for easy grab-and-go treats.
- Let sit at room temperature for 5–10 minutes before scooping for best texture.
