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This Unicorn Nice Cream is a scoop of vegan magic with pink, purple, and blue swirls, sweet squishy marshmallows, and sugar stars twinkling on top!
Unicorn Nice Cream. Try to say that out loud without smiling and feeling five-year-old glee for a least an instant.
If this recipe doesn’t make you happy then… This recipe will make you happy. While blending bananas and berries into two tones of cold creaminess–happy. While stirring butterfly pea blue into fluffy clouds of coconut–happy. While chopping up full-sized vegan marshmallows into makeshift minis–still happy. And scattering on the final touch, sugar stars of every shade–that’s the happiest moment of all!
I’m pretty sure this unicorn-everything craze started with unicorn hot chocolate. The first I heard of it was in this vegan version of the enchanted beverage. And then this enchanted bark. And then these enchanted doughnuts. And by now you can’t even go near Instagram without being bombarded by unicorn themed EVERYTHING. While I do find the whole concept just as obscure as you probably do, I couldn’t resist a movement that is pretty much pure colorful joy in edible form. So since the magical trend continues but the weather is changing, this is my seasonal summery spin…
This ice cream is nice cream, so that means fruit-based and healthier. But there will be sugar. Because to make it unicorn magical requires marshmallows and to make marshmallows requires sugar. The same logic applies for the twinkly sprinkles.
Pink. The most important color when unicorn-ing it seems. To create this dainty shade of pastel pink, I simply blended up strawberry nice cream. Bananas + strawberries. For a hot pink unicorn you could go with beets or pitaya instead. Or for a medium pink raspberries would work too.
Purple. There are obviously no unicorn rules, but purple seems to be an optional color in the world of unicorn treat-making. But I personally love purple food so I opted to include it in the form of blueberry nice cream. Don’t add too many berries though, you want to keep the colors light and lovely.
Blue. The trickiest of the unicorn color trio, but there are a few different options. You can make natural blue food coloring from red cabbage following my tutorial -> HERE. You can steep butterfly pea flowers in hot water like I personally did in this recipe. Or you can order blue matcha powder, which seems to be making the rounds on Instagram right now. The blue color doesn’t come through very well in nice cream, coconut cream or Cocowhip is best for this part. Plus it makes for a yummy swirl of a slightly different texture.
Marshmallows. My favorite part of the entire frozen magical feast. Minis are the best option, full-sized marshmallows make scooping a bit tricky. If you are vegan, then Dandies minis are perfect. I couldn’t find those at any store nearby and I didn’t want to wait for shipping, so I just took the full-sized Dandies and chopped them (scissors work best, I promise the sticky comes off!) into 4 homemade minis each. A little bit funky in shape maybe, but delicious just the same.
Sprinkles. An absolute must–like the fairy dust finishing touch. And I don’t think you can have too many different shapes and sizes really. I was originally envisioning hearts, but the grocery store had other ideas. These little stars ended up being perfect though, like sweet rainbow twinkles on top. Use whatever you like/have–hearts or stars or glitter or pearls or flowers or the classic jimmies or all of the above. Or these coconut sprinkles for healthier homemade option!
I try to refrain from using emojis in my posts in general, but ???. It was called for.
Unicorn Nice Cream
- Prep Time: 90 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 people 1x
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Description
This Unicorn Nice Cream is a scoop of vegan magic with pink, purple, and blue swirls, sweet squishy marshmallows, and sugar stars twinkling on top!
Ingredients
Scale
Pink Nice Cream
- 3 frozen bananas
- 1/2 cup frozen strawberries or raspberries
Purple Nice Cream
- 3 frozen bananas
- 1/4 cup frozen blueberries
Blue Swirl
- 1/2 cup Cocowhip ((or coconut whipped cream))
- 2–3 tbsp natural blue food coloring of choice ((*see notes for options))
Extras
- Mini marshmallows
- Rainbow sprinkles ((**see notes for homemade sugar-free option))
Instructions
- In a small bowl, stir the blue food coloring one tablespoon at a time into the cocowhip until you reach your desired shade of blue. If it is a bit too green, you can add a few drops of lemon juice. Set aside.
- Blend all the ingredients for the pink nice cream. Spoon into a shallow container or loaf pan in a few large dollops. Freeze while you blend the purple nice cream. Dollop the purple in between the pink and swirl gently but don’t over mix.
- Add spoonfuls of the blue coconut cream on top and gently swirl.
- Add the mini marshmallows and sprinkles.
- Eat immediately or freeze for 1-2 hours for a scoop-able consistency. It is best to eat it the day you make it as it will be very hard and icy the next day.
Notes
*Homemade blue food coloring from red cabbage (tutorial HERE) OR a small handful of butterfly pea flowers steeped in 1/4 cup boiling water OR blue matcha powder
**You can use homemade coconut sprinkles instead, recipe HERE
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