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Red White Blue Ice: The Ultimate Guide to Patriotic Frozen Treats

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Festive Red, White, and Blue Ice dessert with layers of strawberry (or raspberry), blueberry puree, and homemade whipped cream. Perfect for patriotic holidays or summer celebrations!

Ingredients

Scale
  • 1 (16 ounce) package frozen strawberries, thawed
  • 1 cup granulated sugar, divided
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 (16 ounce) package frozen blueberries, thawed
  • 1 (16 ounce) package frozen raspberries, thawed (optional)
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Edible glitter (optional, for extra sparkle!)
  • Fresh mint sprigs (optional, for garnish)

Instructions

  1. Prepare the Strawberries: Make sure your frozen strawberries are completely thawed. Drain any excess liquid from the thawed strawberries.
  2. Combine Ingredients: In a medium saucepan, combine the thawed strawberries, 1/2 cup of granulated sugar, water, and lemon juice.
  3. Cook the Mixture: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the strawberries have softened and the mixture has thickened slightly. Keep stirring to prevent sticking and burning!
  4. Puree the Strawberries: Remove the saucepan from the heat and let the strawberry mixture cool slightly. Once it’s cool enough to handle, carefully transfer the mixture to a blender or food processor. Blend until smooth. If you prefer a completely smooth puree, you can strain it through a fine-mesh sieve to remove any seeds (optional).
  5. Cool Completely: Pour the strawberry puree into a container and cover it tightly. Place it in the refrigerator to cool completely.
  6. Prepare the Blueberries: Make sure your frozen blueberries are completely thawed. Drain any excess liquid.
  7. Combine Ingredients: In a separate medium saucepan, combine the thawed blueberries and 1/4 cup of granulated sugar.
  8. Cook the Mixture: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the blueberries have softened and the mixture has thickened slightly.
  9. Puree the Blueberries: Remove the saucepan from the heat and let the blueberry mixture cool slightly. Transfer the mixture to a blender or food processor and blend until smooth. Again, you can strain the puree through a fine-mesh sieve if you prefer a completely smooth texture.
  10. Cool Completely: Pour the blueberry puree into a container and cover it tightly. Place it in the refrigerator to cool completely.
  11. Prepare the Raspberries: Thaw your frozen raspberries completely and drain any excess liquid.
  12. Combine Ingredients: In a medium saucepan, combine the thawed raspberries, 1/2 cup of granulated sugar, water, and lemon juice.
  13. Cook the Mixture: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the raspberries have softened and the mixture has thickened slightly.
  14. Puree the Raspberries: Remove the saucepan from the heat and let the raspberry mixture cool slightly. Transfer the mixture to a blender or food processor and blend until smooth. Strain through a fine-mesh sieve to remove the seeds for a smoother texture.
  15. Cool Completely: Pour the raspberry puree into a container and cover it tightly. Place it in the refrigerator to cool completely.
  16. Chill the Bowl and Whisk: Place your mixing bowl and whisk (or whisk attachment for your stand mixer) in the freezer for at least 15 minutes before you start.
  17. Combine Ingredients: Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
  18. Whip the Cream: Using your whisk or stand mixer, begin whipping the cream on medium speed. Gradually increase the speed to high. Continue whipping until stiff peaks form. Be careful not to overwhip.
  19. Keep Chilled: Once the whipped cream is ready, cover it and place it in the refrigerator until you’re ready to assemble your Red, White, and Blue Ice.
  20. First Layer: Start by spooning a layer of the strawberry (or raspberry) puree into the bottom of your chosen container (individual glasses, trifle bowl, etc.). Aim for about 1-2 inches.
  21. Second Layer: Next, carefully spoon a layer of the whipped cream on top of the strawberry puree. Again, aim for about 1-2 inches.
  22. Third Layer: Finally, spoon a layer of the blueberry puree on top of the whipped cream.
  23. Repeat Layers (Optional): If your container is large enough, you can repeat the layers.
  24. Garnish (Optional): Garnish with edible glitter and fresh mint sprigs.
  25. Chill Before Serving: Cover and place in the refrigerator for at least 30 minutes to allow the flavors to meld.

Notes

  • For a smoother puree, strain the fruit purees through a fine-mesh sieve to remove seeds.
  • Chill the bowl and whisk before whipping the cream for best results.
  • Be careful not to overwhip the cream.
  • You can substitute the granulated sugar and powdered sugar with honey, maple syrup, or a sugar substitute like stevia or erythritol. Just adjust the amount to your taste.
  • For a lighter version, you can replace the whipped cream with Greek yogurt.
  • For a crunchy texture, you can sprinkle a layer of granola between the fruit purees and the whipped cream.
  • Feel free to experiment with other types of berries, such as blackberries or mixed berries.
  • For an adult twist, you can add a splash of vodka or rum to the fruit purees.

Find it online: https://mmmflavors.com/red-white-blue-ice/