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Blue Moon Ice Cream served
Delicious, homemade Blue Moon Ice Cream with almond flavors

Blue Moon Ice Cream (Midwest Classic)

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Blue Moon is a true American mystery, the iconic bright blue ice cream of the Upper Midwest from the 1950s. Its flavor is as exciting as its color: not quite vanilla, not quite bubblegum, but a playful 'tutti-frutti' cavalcade of almond, citrus, and sometimes raspberry or peppermint. This recipe spices up a classic creamy base with a touch of almond and peppermint extract to evoke the nostalgic vibe of amusement parks and summer afternoons.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 5 hrs
🍽️ Servings 6 servings
🔥 Calories 280 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan (for heat distribution)
  • Hand whisk
  • Ice cream maker (or metal mixing bowl)
  • Heat-resistant spatula
  • Airtight freezer container

Allergen Information

⚠️ Milk
⚠️ Tree Nuts

Instructions

1 ✓

Pour the milk and cream into a heavy-bottomed saucepan, then sprinkle in the sugar and pinch of salt. Start heating over low heat.

Tip: Salt highlights the sweet flavors and deepens the ice cream's character.
2 ✓

Stir constantly until the sugar granules completely disappear and the liquid starts to steam. Do not boil!

Tip: If you rub a drop between your fingers and feel no granules, it's good. Boiling would change the milk's flavor.
3 ✓

Remove the pan from heat. Stir in the vanilla, almond, and peppermint extracts.

Tip: Always add volatile aromas at the end of heat treatment so the flavors don't evaporate.
4 ✓

Add the blue food coloring little by little until you reach the desired 'Smurf blue' shade. Stir until smooth.

Tip: Colors lighten slightly during freezing, so feel free to mix it a shade darker.
5 ✓

Cool the mixture to room temperature, then refrigerate for at least 3-4 hours (or overnight) to get thoroughly cold.

Tip: In a well-chilled base, the fat remains more stable, resulting in a creamier, smoother end result.
6 ✓

Pour the cold base into the ice cream maker and churn until creamy according to machine instructions (approx. 20-30 minutes).

Tip: The machine's paddle works air into the mass, keeping it light rather than a solid ice block (overrun).
7 ✓

Spoon the soft ice cream into a freezer-safe container, smooth it out, and freeze for at least 2-3 hours until fully set.

Tip: Place plastic wrap directly on the ice cream surface under the lid to prevent ice crystals from forming on top.

Recipe FAQ

What makes it truly blue?
Blue food coloring. Use gel, as you need less for vibrant color and it won't dilute the ice cream base.
I don't have an ice cream maker, what do I do?
Put the mixture in a metal bowl in the freezer and whisk thoroughly every 30 minutes with a whisk or immersion blender until frozen creamy.
The cream curdled while cooking, is it saveable?
If only slightly, blend with an immersion blender. If very chunky, sadly you must restart as the fat structure is broken.

Ingredients

  • 3/4 cup Heavy Cream (min. 30%, cold)
  • 3/4 cup Whole Milk
  • 1/2 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 pinch Blue Food Coloring (gel recommended)
  • 1 tsp Almond Extract
  • 1/2 tsp Peppermint Extract (use sparingly)
  • 1 pinch Salt