Rainbow Ice-Cream is just so much fun to eat, but since going additive free I had stopped buying it.

Well, we had just received our first order of additive-free Hopper Natural Food Colours and, of course, I wanted to try each one. So I let my 11-year-old loose to make Rainbow Ice Cream.

Use whatever colours you want to colour the ice-cream, just make sure they are additive-free.

You can also search for our vanilla bean paste to make sure this recipe has no nasty additives or preservatives – which makes it even better!

February 20, 2018
  • 5m
  • 1

Ingredients

  • 1 L pure cream
  • 1/2 can condensed milk
  • 1 tbsp. vanilla extract or paste
  • 10 drop food colours
  • 50 g glucose syrup

Instructions

Thermal Cooking Method

  1. Place the cream into mixing jug with whipping tool attached and beat until thick, but not whipped (approx 15-20 seconds/speed 4).
  2. Add all other ingredients (except colours) and mix for 5-10 seconds/speed 4 until it's nice and thick.
  3. Place equal amounts into separate bowls and colour each one (with colours of choice). Mix well with a fork.
  4. Place blobs of each colour into an airtight container. Lightly tap the container on the bench to make the ice cream shuffle down into the container and remove any air pockets.
  5. Place in the freezer for at least 4 hours or until set.

Traditional Cooking Method

  1. Whip the cream in a bowl with electric beaters on medium speed until thick, but not whipped.
  2. Add all other ingredients (except colours) and beat until it's nice and thick.
  3. Place equal amounts into separate bowls and colour each one (with colours of choice). Mix well with a fork.
  4. Place blobs of each colour into an airtight container. Lightly tap the container on the bench to make the ice cream shuffle down into the container and remove any air pockets.
  5. Place in the freezer for at least 4 hours or until set.