Blue Moon Ice Cream

Blue Moon Ice Cream

Although I’m not a fan of artificial colours or flavours, I had a request from a friend to make Blue Moon Ice Cream. I’ve never eaten this ice cream before so I researched the flavour and ended up adapting a recipe from the team at serious eats. This recipe was invented in the 1950s in the USA and has a mildly fruity, creamy flavour. From what I can see, there are many different recipes used in the US which all have subtle differences. Feel free to give it a try and let me know what you think.

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Blue Moon Ice Cream
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5 from 1 vote

Blue Moon Ice Cream Recipe

A fun, blue ice cream recipe with a yummy raspberry flvor.
Prep Time5 mins
Cook Time10 mins
Freeze time3 hrs
Total Time3 hrs 15 mins
Course: Dessert
Keyword: blue moon, ice cream


  • 3 egg yolks
  • 2 cups thickened cream
  • 1 cup full cream milk
  • 3/4 cup sugar divided
  • 1 tsp raspberry flavouring
  • 5 drops blue food colouring


  • Whisk yolks with 1/4 cup sugar until pale in colour.
  • Heat on medium-high: milk, cream and remainder of sugar in a large saucepan. Once the milk is simmering remove from heat (don't allow to boil).
  • Slowly whisk 1 cup of the milk into the yolks, all the while whisking then pour back into the saucepan while still whisking.
  • Continue heating the custard base on a medium heat until it thickens (about 5 minutes). Don't allow to boil. When the base coats the back of a spoon it is ready.
  • Remove from heat and pour through a strainer into a bowl. Stir in the raspberry flavouring and colour.
  • Transfer to an airtight container and place in fridge to cool for at least 3 hours (preferably overnight).
  • Add to ice cream machine and churn following manufacturers instructions.
  • Once churned, add to airtight container and freeze for at least 2 hours until the required hardness is achieved.

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