Blue Spirulina Dinosaur Swirl Ice Cream

1. In a small bowl, whisk together the whole milk, granulated sugar, sweetened condensed milk, vanilla extract, and salt until the sugar fully dissolves, about 2 minutes.

2. In a separate bowl, whip the heavy cream with a hand mixer or whisk until soft, billowy peaks form — do not over-whip to stiff peaks, as you want a creamy, scoopable texture.

3. Gently fold the milk-sugar mixture into the whipped cream using a rubber spatula in slow, sweeping motions until just combined and smooth.

4. In a very small bowl, whisk the blue spirulina powder with 2 teaspoons of the prepared cream base until it forms a smooth, vivid blue paste with no lumps.

5. Spoon the remaining cream base into a freezer-safe container. Drop spoonfuls of the blue spirulina paste across the surface, then use a skewer or butter knife to drag long, looping swirls through the mixture — creating a lagoon-blue marbled effect. Do not fully mix in; the contrast is the visual payoff.

6. Cover the container tightly with a lid or plastic wrap pressed directly onto the surface to prevent ice crystals. Freeze for at least 4 hours or overnight until firm.

7. Remove from the freezer 5 minutes before serving to soften slightly. Scoop into a bowl or cone and serve immediately — the swirling blue pattern is most striking when freshly scooped.