Kool-Aid Ice Cream is the easiest way to make your own no-churn ice cream at home. This simple sorbet-like recipe has all of the fruity flavor and bright fun colors of Kool-Aid, but uses only 4 ingredients to quickly create the creaminess of ice cream.
No Churn Kool-Aid Ice Cream
This Kool-Aid Ice Cream is a quick and easy way to make a homemade frozen treat using only 4 ingredients. You can literally prepare this frozen treat in 10 minutes with a mixer and a freezer–no ice cream maker or fancy equipment needed!
Eat it straight from the freezer or scoop it into a cone or bowl, this delicious dessert is my favorite way to enjoy the classic childhood sip transformed into an ice cream scoop and eaten with a spoon instead of a straw. So easy to make and customize the colors, there’s no reason not to revise this recipe with different flavor combinations all summer long.
No need to scream for more ice cream recipes–I’ve got plenty to celebrate summer! Keep cool with my Cotton Candy Ice Cream and Cookie Monster Ice Cream.
Why We Love This Kool Aid Ice Cream Recipe
- Quick and easy to make without an ice cream maker or complicated gadgets.
- No churn recipe only uses 4 simple ingredients.
- Basic kitchen staples keep this recipe budget friendly.
- Kids will have fun trying all of their favorite flavors.
- Refreshing and creamy cool treat for summer and warm weather.
- Perfect for ice cream parties, pool-side snacks, backyard BBQs, or a delicious any time dessert.
Ingredients
- Heavy cream
- Sweetened condensed milk
- Unsweetened blue raspberry lemonade drink mix
- Unsweetened strawberry kool-aid drink mix
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Substitutions and Additions
- Fun Flavors: There are over 100 fun Kool-Aid flavors to choose from to create your favorite flavor of ice cream! Try cherry, watermelon, grape, lemonade, orange, fruit punch, and so many more.
- Customize Your Colors: There is a Kool-Aid flavor in almost every color so you can make this ice cream to match any theme or decor. Use red and green for Christmas, orange and yellow for Halloween, pink and blue for Easter, red for Valentine’s day, green for St. Patrick’s Day, or red and blue for the 4th of July.
Recommended Tools
- Stand mixer fitted with a wire whip attachment or a handheld mixer
- Mixing bowls
- Measuring tools
- Freezer-safe container
- Plastic wrap
- Ice cream scoop or spoon
How to Make Kool-Aid Ice Cream
It is so easy to make Kool-Aid Ice Cream at home using only 4 ingredients–no ice cream maker needed. Simply grab your mixer, pick your favorite flavors, and freeze this deliciously fun frozen treat.
- Beat the heavy cream until soft peaks begin to form. Then add the sweetened condensed milk and beat again, until stiff peaks form.
- Divide the cream mixture into 2 mixing bowls and sprinkle the blue raspberry lemonade packet into one bowl and the strawberry packet into the 2nd bowl and mix each to completely combine.
- Spread ½ of the strawberry cream in the bottom of a freezer safe container.
Pro Tip: You can use an 8×8 baking dish, a 9×5 loaf pan or a 4 quart freezer safe container with a lid. - Spread ½ of the blue raspberry cream over the strawberry layer.
- Repeat the layering steps.
Pro Tip: You can use a knife to swirl the layers, but it is not a necessity. The colors will appear more distinct when scooped. - Cover the top of the container with plastic wrap and then place the lid of the container over the plastic.
Pro Tip: If you are using an 8×8 or 9×5 loaf pan, wrap with the plastic wrap and then a layer of aluminum foil over the plastic wrap. - Freeze for ice cream for 8 hours.
- Allow the ice cream to sit at room temperature for 5 minutes before scooping.
- Serve and enjoy!
Tips
- You can add a 2nd packet of the unsweetened blue raspberry lemonade drink mix if you want a darker blue color.
- You can substitute any flavor of Kool-Aid for the blue raspberry lemonade and strawberry.
- If you are using a stand mixer with a metal bowl, you can place the bowl and wire whip attachment in the freezer for 30 minutes – 1 hour before you make the ice cream.
- You can add colorful sprinkles in between the flavor layers.
Storage Tips
- To Store: Store any leftovers in the freezer for up to 1 months.
Frequently Asked Questions
If you are having trouble getting a good scoop out of your ice cream because it is too hard, rinse your ice cream scoop or spoon under cold water for 30 seconds. Repeat the rinsing process for each scoop if it’s needed.
You can use an 8×8 baking dish, a 9×5 loaf pan, or a 4 quart freezer safe-container with a lid to store and freeze your ice cream. If you are using an 8×8 or 9×5 loaf pan, wrap the container with the plastic wrap and then a layer of aluminum foil over the plastic wrap before placing it in the freezer.
You can use a knife to swirl the layers, but it is not a necessity. The colors will appear more distinct when scooped.
Another Fun Kool-Aid Recipe!
Kool-Aid Slurpee
A Kool-Aid Slurpee is a fun and flavorful way to cool down on hot summer days. This simple homemade slushie recipe can be made in 5 minutes and easily blends together 2 ingredients with water and ice to create a refreshing sweet treat. Homemade Kool-Aid Slurpee This Kool-Aid Slurpee is a quick and easy way…
Other Easy Ice Cream Recipes
- Reese’s Peanut Butter Ice Cream
- Harry Potter Butterbeer Ice Cream
- S’mores Ice Cream
- Homemade Ice Cream Rolls
- Peanut Butter Dog Ice Cream
- Caramel Pretzel Ice Cream
- Unicorn Ice Cream
- Cherry Garcia No Churn Ice Cream
Kool Aid Ice Cream
Ingredients
- 2 cups cold heavy cream
- 28 ounce (2 14-ounce) cans sweetened condensed milk
- 1 0.22-ounce packet unsweetened blue raspberry lemonade drink mix
- 1 0.14-ounce packet unsweetened strawberry kool-aid drink mix
Instructions
- Using either a stand mixer fitted with a wire whip attachment, or a handheld mixer on high speed, beat the cold heavy cream for 1 ½ – 2 minutes to the soft peak stage.
- Lower the mixer speed to medium-low and slowly drizzle in the sweetened condensed milk.
- Increase the mixer speed back to high and continue mixing for another 1 ½ – 2 minutes to the stiff peaks.
- Divide the cream mixture into 2 small mixing bowls. Sprinkle 1 bowl with the blue raspberry lemonade packets, and sprinkle the strawberry packet over the 2nd bowl. Mix well to completely combine.
- Spread ½ of the strawberry cream in the bottom of a freezer safe container (You can use an 8×8 baking dish, a 9×5 loaf pan or a 4 quart freezer safe container with a lid). Spread ½ of the blue raspberry cream over the strawberry layer. Repeat the steps. (You can use a knife to swirl the layers, but it is not a necessity. The colors will appear more distinct when scooped)
- Tear a piece of plastic wrap to fit over the top of the container. Place the lid of the container over the plastic wrap. (If you are using an 8×8 or 9×5 loaf pan, wrap with the plastic wrap and then a layer of aluminum foil over the plastic wrap) Freeze for 8 hours. Allow the ice cream to sit at room temperature for 5 minutes before scooping.
Jenn’s Notes
- To Store: Store any leftovers in the freezer for up to 1 months.
- You can add a 2nd packet of the unsweetened blue raspberry lemonade drink mix if you want a darker blue color.
- You can substitute any flavor of Kool-Aid for the blue raspberry lemonade and strawberry.
- If you are using a stand mixer with a metal bowl, you can place the bowl and wire whip attachment in the freezer for 30 minutes – 1 hour before you make the ice cream.
- You can add colorful sprinkles in between the flavor layers.
