Vegan Unicorn Nice Cream
Vegan Unicorn Nice Cream
By Mona Zavosh
Notes
*If you cannot find pureed frozen fruit in your local market, process partially thawed frozen fruit in your blender for several minutes until you have a very smooth mixture.
Ingredients
- Pink:
1 cup coconut whipped topping
1 tablespoon strawberry puree*
1/2 teaspoon vanilla extract
- Blue/Green:
1 cup coconut whipped topping
1/8 teaspoon spirulina blue-green algae
- Yellow:
1 cup coconut whipped topping
3 tablespoons mango puree
1/2 teaspoon vanilla extract
- Purple:
1 cup coconut whipped topping
1/2 tablespoon blueberry puree
1/2 teaspoon vanilla extract
- Topping:
Chopped freeze-dried mango and strawberry
Directions
- Place the coconut whipped topping in the refrigerator to thaw for 4 hours or overnight.
- In a small mixing bowl, combine whipped topping with the strawberry puree and vanilla extract until fully combined. Place the bowl in the refrigerator.
- Repeat these steps with the remaining three colors.
- Once all the colors have been mixed, scoop each color into an 8x4x2.5-inch loaf pan, alternating the colors until you have no more whipped topping left.
- Tap the loaf pan on the counter several times. Using a bamboo skewer, swirl the colors together to create a marbleized ice cream.
- Top with chopped freeze-dried strawberries and mangoes.
- Cover with plastic wrap and place in the freezer for 2 to 3 hours.
- Serve the ice cream with more freeze-dried fruit and enjoy!
Information
- Category
- Desserts, Ice cream
- Yield
- 6-8 servings
- Total Time
- 2 hours, 59 minutes, 59 seconds
