All natural, No churn Galaxy Ice Cream made with absolutely no food coloring and with fresh fruits, butterfly pea flower extract, and activated coconut charcoal. This mixed berry lemon ice cream is as delicious and magical as it looks!
The last few weeks have been pretty exciting (not to mention bone dry and hot here). I just finalized the cover page and the manuscript for my Secret Layer Cakes cookbook, and have started testing some recipes for autumn (yes, I’m slowly switching gears to Fall recipes already – ’tis the life of a food blogger!), while also being in the mood for some super simple yet delicious summer recipes. AND I’ve been trying to up my video making skills (I made my first proper stop motion video which you can check out right here).
I made this all natural No churn Galaxy Ice Cream a while ago, but only finished the recipe video a couple of days ago. I’m hoping to get out all the summer recipes before it starts to cool down again, but at this rate winter may never be coming. It’s been so hot here lately, we had a local water company offer us a free water dispenser with ice cold water for two weeks!
Yes, the galaxy trend may well be a dying fad these days, but I’ve been on this bandwagon for years! 🙂 I love the colors blue and purple, and co-incidentally dyed my hair in galaxy colors too. While my galaxy lemonade and cocktails were really fun to make and experiment with, I really wanted to make a galaxy ice cream version as well!
For sure, there are a lot of no churn galaxy ice cream recipes out there. All of them no churn, and all of them pretty. So why is this recipe different? My version of galaxy ice cream uses absolutely NO FOOD COLORING! I use natural fruit puree and ingredients to get all of those colors and as a result this ice cream has a lovely berry lemon flavor as well.
Here’s how I get the colors for this no churn galaxy ice cream –
Pink – raspberry puree
Purple – blackberry puree
Blue – butterfly pea extract (to learn more about this ingredient – just head over to this post!)
Black – activated coconut charcoal powder, mixed with lemon juice.
If you have never used activated coconut charcoal before, don’t fret for a second about using this ingredient! It’s a completely natural ingredient, and has a lot of health benefits too – removing toxins and chemicals from the body, key among them. It’s charcoal made by burning coconut shells and heated with a gas so that it develops internal pores that bind and trap chemicals. Bear in mind that it has an ever so slight gritty texture, but not so gritty that you notice it when you eat this ice cream.
Here are a few more tips to remember when making this no churn galaxy ice cream.
The most popular way to make no churn ice cream is to use condensed milk + whipped cream. You can substitute the condensed milk with equal amounts of vanilla custard, or vanilla pudding or softened cream cheese. (However, the cream cheese base will turn butterfly pea extract from blue to purple).
Most recipes call for the whipped cream to be at stiff peaks before being mixed in with the condensed milk. I don’t do this – I only whip the cream to soft peaks or very soft peaks. This is to make sure that the ice cream has a more dense mouthfeel similar to regular ice cream, and it doesn’t melt too easily (because more whipping = more air = faster melting).
Because I use natural colors and flavorings, this no churn galaxy ice cream has a paler, more pastel like color. But it tastes infinitely better! Plus, I try to avoid using black food coloring, and the activated coconut charcoal powder is a great alternative for this ice cream.
To accentuate the galaxy look, I made a black chocolate magic shell to coat the ice cream and then sprinkled silver pearls and stars! 🙂 Dipping the ice cream in the magic shell took me back to the days when I used to work at a movie theater, where I spent untold hours scooping ice cream and dipping them in chocolate to make choc tops! I used activated coconut charcoal to get the black color for both the ice cream and the chocolate magic shell.
But if you can’t find or don’t want to use activated charcoal – simply omit the black color and divide and color the base with the remaining 3 colors. That’ll give you all natural no churn unicorn ice cream instead! 🙂
And by now you guys know my obsession with butterfly pea flowers for years (color changing ice, galaxy lemonade, color changing alcohol and cocktails)! I made a butterfly pea flower extract using just water, sugar and the flowers. This concentrated blue extract can be added directly to the ice cream base and it’ll take on that gorgeous pastel blue color. But if the base has any acidity, it’ll turn purple, which is why the blue base here is flavored with vanilla.
Not only does this no churn galaxy ice cream look really pretty, but it tastes addictively delicious too! It has a wonderful mix of natural vanilla, lemon, raspberry and blackberry flavors swirled throughout, and it tastes really fresh and creamy too.
And the charcoal chocolate magic shell is also a great way to hide your fun and colorful galaxy ice cream when you serve this to unsuspecting guests, and then watch their delight as they find out the magic lurking beneath the chocolate coating! 🙂
I have also shared tips on how you can serve this at parties, in the recipe below, because let’s face it – you know you can’t say no to a fun galaxy ice cream cone with a magic chocolate shell at a party!
DON’T MISS THE RECIPE VIDEO HERE
- 2 cans of condensed milk (approximately 400 g each)
- 4 cups of chilled whipping cream
- 1 tbsp vanilla extract
- ¼ cup of seedless raspberry puree (strained puree from about 4 - 5 oz of raspberries)
- ¼ cup of seedless blackberry puree (strained puree from about 4 - 5 oz of blackberries)
- 2 tbsp activated coconut charcoal
- 3 - 4 tbsp fresh lemon juice
- 3 tbsp dried butterfly pea flowers
- ½ cup water
- 2 tbsp sugar
- 300 g / 10.5 oz semisweet chocolate (or bittersweet chocolate)
- 115 g / 4 oz coconut oil
- 2 tbsp activated charcoal powder (less if you’re using bittersweet chocolate)
- Pinch of salt
- Place the flowers, sugar and water in a saucepan. Heat over medium heat and bring the water to a boil. Stir to dissolve the sugar. Reduce the heat and let the mixture reduce by half to get ¼ cup of deep blue butterfly pea extract. This will take about 15 - 30 minutes (depending on your stove).
- Let the extract cool down to room temperature and strain to remove the flowers. Using a spoon, squeeze out any remaining liquid from the steeped flowers. Store in a bottle until needed.
- Mix the activated charcoal with the lemon juice and set aside.
- Keep the purees in the fridge until needed.
- In a large bowl, place the chilled whipping cream and vanilla and whisk until you get soft peaks. This will be easier with a hand mixer or a stand mixer.
- Add the condensed milk and mix until it has fully incorporated. Divide the mix into four portions. Add the flavorings (Pink, Purple, Black and Blue) to each of the apportioned vanilla base.
- Using a spoon, scoop in the portions of the ice cream base into a 6 cup capacity dish. Make sure to dollop the flavors randomly to get a good mixture of all the colors. Be careful not to over-mix, because the blue base (butterfly pea) may change color if mixed too much with the other flavors. Smoothen the surface and freeze for at least 8 hours to let it completely harden.
- Once hardened, scoop ice cream into a bowl or ice cream cone.
- You can serve as is or drizzle some magic shell sauce on top.
- Place the chocolate, coconut oil and salt in a heat-proof bowl. Microwave in 20 second bursts (while stirring in between), until the coconut oil and chocolate have completely dissolved.
- Stir in the activated charcoal at the end until it has completely mixed through. Let it cool down slightly before using it on the ice cream.
- Dip the ice cream cone tips in melted chocolate and let them set.
- Scoop the ice cream on to chocolate dipped ice cream cones and let the ice cream harden in the freezer. Dip the frozen ice cream in the chocolate magic shell sauce (just the ice cream this time), and sprinkle silver or colored edible stars and pearls on top before the sauce sets (or drizzle a little extra just for the sprinkles - see recipe video).
- Once the magic shell has set, wrap the ice cream in plastic wrap or in freezer bags and store in the freezer for up to 2 - 3 days. Enjoy!
Where I bought the ingredients (referral links)
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