Bright, nostalgic, and surprisingly simple — this Homemade Cotton Candy Ice Cream delivers carnival vibes in every scoop. No ice cream maker? No problem: I include a quick no‑churn method plus an ice‑cream‑maker option. Add a little pink and blue for maximum whimsy.
Want to read more about cotton candy itself or other cotton candy desserts? See 10 Sweet Facts About Cotton Candy and my How to Make Cotton Candy Cake.
Ingredients
- 2 cups (480 ml) heavy whipping cream, cold
- 1 (14 oz) can sweetened condensed milk (about 395 g)
- 2–3 tbsp cotton candy syrup (adjust to taste) or 1/4–1/3 cup finely crushed cotton candy candy/sugar
- 1 tsp vanilla extract
- Pinch of fine salt
- Gel food coloring: pink and/or blue (optional)
- Small pieces of cotton candy for garnish (optional; keep covered until serving)
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- 9×5 loaf pan or similar container
- Spatula
- Plastic wrap
No‑Churn Instructions (Best for most home cooks)
- Whip the cream: In a chilled bowl, whip 2 cups cold heavy cream to stiff peaks with a mixer (2–4 minutes).
- Mix base: In a separate bowl, whisk the sweetened condensed milk, cotton candy syrup (start with 2 tbsp), vanilla, and salt until smooth.
- Fold: Gently fold whipped cream into the condensed milk mixture in three additions, keeping the mix airy. Add a few drops of gel coloring and lightly swirl for a marbled look.
- Transfer & swirl: Spoon into a 9×5 loaf pan. If you like streaks of pure cotton candy sweetness, dollop an extra tablespoon of syrup and gently swirl with a skewer.
- Cover & freeze: Smooth the top, cover tightly with plastic wrap, and freeze at least 4 hours (preferably overnight) until firm.
- Serve: Scoop and top with a tiny tuft of fresh cotton candy (keep it covered until the last second so it doesn’t melt).
Ice‑Cream‑Maker Method
- Make a custard base (optional): For a creamier churned base, combine 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 cup light corn syrup in a saucepan. Heat to dissolve sugar, cool.
- Combine: Mix cooled milk mixture (or use 2 cups heavy cream + 1 cup whole milk) with 1/4–1/3 cup cotton candy syrup and 1 tsp vanilla.
- Churn: Chill thoroughly, then churn according to your ice cream maker’s directions until soft‑serve consistency.
- Freeze: Transfer to a container, swirl in extra syrup if desired, and freeze 2–4 hours to firm up.
Notes & Tips
- Flavoring: Cotton candy syrup (often sold for cocktails or coffee) is the most reliable way to get authentic flavor. You can substitute crushed cotton candy, but its sugars can collapse — add it sparingly.
- Color: Use gel food coloring for bright color without thinning the mix.
- Storage: Store in an airtight container up to 2 weeks. Keep garnish cotton candy separate until serving.
- Allergies/Diet: This recipe is vegetarian but not vegan or gluten‑free by default.
Enjoy a scoop for a nostalgic treat — or serve at parties alongside other cotton‑candy inspired desserts for full carnival flair.