No-Churn Cotton Candy Ice Cream with Blue Velvet Cake

A rustic bowl with three scoops of cotton candy ice cream
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This homemade cotton candy ice cream has chunks of blue velvet cake worked into the batter. It’s a creamy no-churn ice cream bursting with gorgeous pink and blue colors!


  • 2 cups heavy whipping cream, cold
  • 14 oz can sweetened condensed milk, cold
  • 2 teaspoons cotton candy extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon dragon fruit powder
  • 1 teaspoon butterfly pea powder
  • 1 cup of Naked Blue Velvet Cake pieces (optional)


Beat the whipping cream. In a large bowl or stand mixer bowl, beat the heavy whipping cream just until it forms stiff peaks.

Add other ice cream base ingredients. Add the sweetened condensed milk, cotton candy, and vanilla extract into the whipped cream and beat just until they’re fully combined.

Add the colors. Divide mixture into 2 separate bowls. Add the dragon fruit powder to one bowl and the butterfly pea powder to the other bowl and mix until combined.

Assemble a layer of ice cream. In a loaf pan or container, start dropping ice cream mixture alternatively from each bowl by spoonfuls.

Add your mix-ins. Once you have the bottom of the container covered, sprinkle half of the naked blue velvet cake pieces on top of the ice cream.

Add another layer of ice cream and remaining cake pieces. Repeat with one more layer of ice cream spoonfuls and top with the other half of cake pieces.

Freeze. Place the container in the freezer and freeze overnight or for 8-10 hours.


Once your ice cream has frozen solid, transfer it to an airtight freezer-safe container. Store it in the freezer for up to 1 month.

Keywords: blue ice cream, pink ice cream, cake batter ice cream, rainbow ice cream, matcha ice cream