Go Back

Homemade Blue Moon Ice Cream

Recreate the iconic, vibrant, and nostalgic Midwestern classic at home. This creamy Blue Moon ice cream features its signature mystery flavor—a sweet blend of vanilla, raspberry, and lemon.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling & Freezing 6 hours
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Midwestern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 1 cup Whole milk Cold
  • 0.75 cup Granulated sugar
  • 2 cups Heavy whipping cream Cold
Flavor & Color
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Raspberry extract
  • 0.5 teaspoon Lemon extract
  • 3 drops Blue gel food coloring Or until desired vibrant blue is reached
  • 1 pinch Fine sea salt Optional, to enhance flavor

Equipment

  • Ice Cream Maker
  • Large mixing bowl
  • Whisk
  • Freezer-safe container

Method
 

  1. Ensure the bowl of your ice cream maker has been frozen completely solid, usually requiring at least 24 hours in the freezer.
  2. In a large mixing bowl, whisk together the cold whole milk and granulated sugar for 2-3 minutes until the sugar is completely dissolved.
  3. Stir in the heavy whipping cream, vanilla extract, raspberry extract, lemon extract, and a tiny pinch of salt if using.
  4. Add the blue gel food coloring starting with a few drops, whisking thoroughly until the mixture reaches a vibrant, uniform cyan/blue color.
  5. Cover the bowl tightly with plastic wrap and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
  6. Turn on your ice cream maker and pour the chilled base into the frozen bowl. Churn according to the manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
  7. Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals.
  8. Cover tightly and freeze for at least 4-6 hours, or until firm and scoopable. Serve in cones or dishes and enjoy!

Notes

Do not substitute the heavy cream or whole milk with lower fat alternatives; the high butterfat content is essential for a creamy, scoopable texture without ice crystals.