No-Churn Rainbow Mermaid Ice Cream - cooking recipe

Ingredients

2 cups heavy cream
2 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
3 drops red food coloring
3 drops purple food coloring
3 drops blue food coloring
3 drops green food coloring
3 tablespoons multicolored candy sprinkles, or to taste

Preparation

Place a freezer-safe glass or metal loaf pan in the freezer.
Combine heavy cream and vanilla extract in the bowl of a stand mixer. Beat on high speed until stiff peaks form. Gently fold in condensed milk.
Divide mixture among 4 bowls. Add one shade of food coloring to each bowl. Stir until food coloring is thoroughly mixed in.
Remove the loaf pan from the freezer. Add the colored mixtures a few scoops at a time, alternating colors and layering them over each other, until loaf pan is full. Drag a butter knife through the entire mixture 2 to 3 times to swirl colors together. Top with sprinkles.
Cover the loaf pan with plastic wrap and freeze until ice cream is firm, 5 to 6 hours.