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Cotton Candy Ice Cream

Cotton candy ice cream with vivid pink-and-blue swirls made from a cooked custard base. Churned for a creamy texture and finished with a carnival-style cotton candy topping.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cotton candy ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 4 egg yolks
  • 1 tsp cotton candy flavoring or extract
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
  • 0.02 Pink and blue food coloring Use as needed for vivid color (a few drops to start).
  • 1 Cotton candy for topping For serving; use fluffy cotton candy you can place on top.

Equipment

  • 1 ice cream maker
  • 1 saucepan
  • 1 strainer

Method
 

Make the custard
  1. Heat the heavy cream and whole milk in a saucepan over medium heat until steaming, then immediately whisk the hot dairy slowly into the egg yolks and sugar while whisking constantly.
  2. Return the mixture to the saucepan and cook, stirring, until it thickens and reaches 175F (about 6–10 minutes), then strain it into a clean container.
  3. Whisk the strained custard with cotton candy flavoring, vanilla extract, and salt until smooth.
Color and chill
  1. Divide the custard into two bowls and color one portion pink and the other portion blue with food coloring, adjusting until the color looks vivid.
  2. Cover both bowls and chill completely in the refrigerator for at least 4 hours, until cold through.
Churn and freeze
  1. Churn the pink and blue custard separately in an ice cream maker, then either fill the container by alternating colors for a swirl effect or pack them in layers during transfer.
  2. Freeze the churned ice cream until firm, then serve with cotton candy placed on top.

Notes

Pro tip: strain the custard while it’s hot so the swirl stays smooth, then chill fully before churning for best texture. Store in an airtight container in the freezer up to 2 weeks; re-churn isn’t needed, just let it sit 5–10 minutes for easier scooping. Freezer yes. For a lighter option, swap half the heavy cream for lactose-free whole milk (texture may be a bit softer).