Shark Week Frenzy No Churn Ice Cream

Happy Saturday, readers! We have unfortunately come to the final recipe of Shark Week. I am disappointed but now I have an entire year to develop more shark-inspired recipes! 

Shark Week Frenzy No Churn Ice Cream 

 

Shark Week Frenzy No Churn Ice Cream

2 C Heavy Whipping Cream

14 oz Sweetened Condensed Milk

2 Tbsp Vanilla Extract

Blue Food Coloring

3 Sheets Graham Crackers, broken into small pieces

1 Bag Gummy Sharks/Fish

Place 2 medium-sized metal bowls and 1 metal loaf pan in the freezer for 15 minutes. The colder the bowls are, the faster your heavy whipping cream will thicken up. For an easy clean-up, line your loaf pan with plastic wrap.

Divide the heavy whipping cream,  sweetened condensed milk and vanilla extract evenly between the two bowls. Using a hand mixer with the beater attachment, whip both bowls until thick and stiff peaks form. For me, this took about 10 minutes per bowl. 

Whip it good.

 

After the cream is whipped, put 3-4 drops of blue food coloring in one of the bowls and gently stir to combine. You can add more drops for a richer blue color. 

Divide the broken graham crackers between the two bowls and fold into the cream base, taking care not to knock the air out of the whipped peaks. Leave a little extra out for topping! 

Repeat this process with the gummies, again leaving some out for topping. 

Now alternating blue and white cream bases, fill the loaf pan. Using a knife or the handle of a spoon, gently swirl the two colors together. Top with reserved graham crackers and gummies. Freeze for 6 hours and enjoy! 

Ready for a deep freeze

 

This ice cream is perfectly sweet and the graham crackers and gummies add the perfect textural component!