Midwest Bluemoon Ice Cream Recipe

by allysonrosenbloom

This bluemoon ice cream recipe is for that classic, unique taste that I remember my Granny making. This was a favorite of mine and still is. What does it taste like? It is hard to describe, but the best description I’ve heard is that it tastes like fruitloops. Some recipes will call for pineapple and all sorts of complicated things, but this one (like all the ice cream I make) is super simple.

bluemoon ice cream making
Please Note: All of my recipes make approximately one quart of ice cream.

bluemoon ice cream

Bluemoon Recipe
4 cups heavy cream
1 teaspoon lemon oil
1 teaspoon raspberry oil or liqueur
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon natural blue food coloring

Instructions: Whisk the sugar into the cream until it is dissolved. Add the remaining ingredients and pour into your ice cream maker and mix until it is frozen…this varies based on your machine but in mine it takes 15-20 minutes. Transfer to a container and freeze until firm.

Feel free to use less cream and substitute milk if you don’t want such a full fat ice cream. I like to use cream to create a really creamy texture but you can alter this. I use homemade raspberry liqueur because I have some extra but raspberry flavoring oil will work just as well.

My ice cream maker is a simple drum attachment that goes on my KitchenAid mixer and I store it in the freezer. Most ice cream makers result in a runny “soft serve” style ice cream straight from the machine. They need to be frozen in a container (I use a glass pyrex quart dish) for a few hours to let them set completely. Freezing at this point doesn’t affect the texture, it comes out creamy and not icy.

What Are Your Thoughts?

{ 3 comments… read them below or add one }

Andi January 5, 2013 at 6:16 pm

Hi! Can you please tell me what brand of natural blue food coloring you use? We have had one heck of a hard time finding something natural that is blue, and your ice cream is GORGEOUS! Thanks for any recommendation you can give. Happy 2013!


Sara@AJoyfulMother April 30, 2013 at 3:15 am

oh my goodness, if this tastes like the real thing I will be forever indebted to you. my husband loves blue mooon but the food coloring kills me…will be trying very soon!


Aaron June 16, 2014 at 7:01 pm

I would add and emulsifier so it stays creamy after being hard frozen. The common would be eggs. Two eggs for this size recipe would work. Just make sure to properly temper the eggs so you don’t end up with blue moon egg drop soup.


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