Jewel ice cream truck is a playful, jewel-colored no-churn ice cream inspired by the bright frozen treats sold from ice cream trucks. Sweetened condensed milk and whipped cream make a creamy base, while chopped gummy candies and a little food coloring add the colorful, candy-studded look; it is served in scoops after freezing.
Ingredients
- 2 cups (480 ml) cold heavy whipping cream
- 1 can (14 oz / 396 g) sweetened condensed milk
- 2 teaspoons (10 ml) vanilla extract
- ⅛ teaspoon fine salt (about 0.7 g)
- ½ cup (75 g) small gummy candies, cut into pieces about ¼ inch (6 mm) wide
- ¼ cup (45 g) mini chocolate chips
- Gel food coloring, 2–4 drops each of two or three colors, as desired
- 2 tablespoons (20 g) rainbow sprinkles, plus extra for serving if desired
Instructions
- Prepare the pan. Line a 9-by-5-inch (23-by-13-cm) loaf pan with parchment paper, leaving enough overhang to lift the ice cream out later. Chill the pan in the freezer while you make the mixture. Have the chopped candies and chocolate chips ready before whipping the cream.
- Mix the condensed-milk base. In a medium bowl, stir together the condensed milk, vanilla, and salt until evenly combined. Divide the mixture among two or three small bowls if you want separate colors. Add a drop or two of gel coloring to each bowl and stir; add more sparingly until the color is bright. Gel color gives a stronger hue without thinning the base as liquid coloring can.
- Whip the cream. Pour the cold cream into a large, chilled mixing bowl. Using a hand mixer or stand mixer with the whisk attachment, whip on medium-high speed until firm peaks form, about 2–4 minutes. Stop when the peaks hold their shape but the cream still looks smooth. Overwhipped cream can turn grainy and make the finished ice cream less smooth.
- Fold together. Fold about one-third of the whipped cream into the condensed-milk mixture to loosen it. Gently fold that mixture back into the remaining cream with a flexible spatula, turning the bowl as you go. Stop as soon as no large white streaks remain; vigorous stirring knocks out the air that helps the ice cream stay scoopable.
- Add the candy. Fold in the gummy pieces, chocolate chips, and sprinkles. For a jewel effect, spoon the colored mixtures into the prepared pan in alternating dollops, then draw a butter knife through them once or twice to make broad swirls. Avoid fully mixing the colors together.
- Freeze until firm. Smooth the top, cover the pan tightly with plastic wrap or a lid, and freeze for at least 6 hours, or until firm enough to scoop. The ice cream can take 8 hours or overnight if your freezer is full or frequently opened. Let it stand at room temperature for 5–8 minutes before scooping.
Tips
- Keep everything cold. Cold cream whips more reliably. If your kitchen is warm, chill the bowl and beaters for 10 minutes before whipping, and return the cream to the refrigerator until needed.
- Choose soft candies and cut them small. Large or very firm gummy candies become chewy and difficult to bite when frozen. Kitchen scissors lightly coated with neutral oil can make cutting sticky gummies easier.
- Adjust for allergies and preferences. Replace gummy candies with chopped soft caramels, crushed sandwich cookies, or another mix-in you enjoy. Check package labels for allergens and cross-contact information; use dairy-free condensed milk and whipping cream only if their labels specify that they are suitable for your needs.
- Use gel coloring in small amounts. Liquid coloring can loosen the mixture and may produce pastel rather than saturated shades. If you prefer to avoid coloring, leave the base white and let the candies provide the color.
Serving Suggestions
Scoop the ice cream into cones or chilled bowls and finish with a pinch of sprinkles, a few extra candy pieces, or a drizzle of chocolate sauce. For a party, serve it in small cups with spoons so the candy-studded scoops are easy to manage. It also works between two cookies as an ice cream sandwich; assemble just before serving and return any finished sandwiches to the freezer if they are not being eaten right away.
Because gummy candies can become quite chewy when cold, keep portions moderate and avoid serving large pieces to young children. Letting the scoops soften briefly helps both the ice cream and candy become easier to eat.
Variations
Rainbow ripple: Leave the base uncolored and make several thin ribbons of colored base by dividing and tinting a few spoonfuls. Layer the ribbons through the pan for defined streaks. Chocolate jewel: Use mini chocolate candies or chopped chocolate in place of some or all of the gummy candies, keeping the total mix-ins near ¾ cup (120 g) so the ice cream remains easy to scoop.
Fruit-and-candy: Fold in ½ cup (75 g) of well-drained, finely diced maraschino cherries or dried fruit with the candies. Pat wet fruit dry first; excess syrup or water can form icy patches. Vanilla-only: Skip the food coloring, sprinkles, and chocolate chips for a simple vanilla base with gummy pieces. For a dairy-free version, use products specifically labeled for whipping and sweetened condensed milk substitutes, following their package directions; texture may differ from the dairy recipe.
Storage and Reheating
Keep the ice cream covered in its pan or transfer it to a clean, airtight freezer-safe container. For the best texture, enjoy it within 2 weeks; it remains safe longer when continuously frozen, but ice crystals and loss of flavor become more likely. Press a piece of parchment or plastic wrap directly against the surface before sealing to reduce freezer burn.
This dessert is served frozen, so reheating is not appropriate. Let only the amount you plan to serve soften at room temperature for about 5–8 minutes. Do not leave it out for more than 2 hours; discard it if it has been above refrigerator temperature for longer than that, and do not refreeze ice cream that has melted substantially.
Frequently Asked Questions
Why is this called jewel ice cream truck?
The name describes a colorful, candy-filled treat styled after the bright choices associated with an ice cream truck. This is a homemade no-churn recipe, not a specific regional traditional dish, and the candy and colors can be changed to suit your preference.
Do I need an ice cream maker?
No. Whipped cream supplies air, and sweetened condensed milk helps keep the frozen mixture creamy, so the recipe can be made in a loaf pan without churning. A mixer is useful for whipping the cream, but a hand whisk can work if you have the time and stamina.
Can I use regular milk instead of condensed milk?
No, not as a direct swap. Sweetened condensed milk is concentrated and sweet; ordinary milk is much thinner and would make this no-churn mixture icy and loose. Use a condensed-milk alternative formulated for desserts if you need a substitute.
Can I make it ahead?
Yes. Make it up to 2 weeks ahead for the best quality, keeping it tightly covered in the freezer. For a party, you can scoop it into portions shortly before serving and return the tray to the freezer until guests are ready.
Why did my ice cream turn icy or hard?
It may not have been covered tightly, the freezer may be too warm, or the cream may not have been whipped to firm peaks before folding. Keep the container sealed and avoid repeated thawing and refreezing. A short rest on the counter before scooping helps a firm batch soften without melting it.
Can I use fresh fruit instead of candy?
Yes, but choose small amounts of fruit with little free liquid. Pat chopped fruit dry and keep the total mix-ins around ¾ cup (120 g). Juicy fruit can release water as it freezes, creating icy pockets and loosening the swirls.
Related
- Chia Seeds for Digestion: How to Eat Them
- Chia Seeds Disadvantages: What to Know
- Chia Seeds for Dogs: Safe Serving & Easy Recipes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).