I’ll admit it, I was totally inspired by all the colourful, unicorn-inspired food that’s been so popular this summer. Mind you, I do think there is a line and some (read many) have crossed it. While this trend has been used WAY too much, and on some foods that have no business being rainbow, I think ice cream is the perfect food to flaunt this tie die-inspired, unicorn look.

I’m really not into food colouring, and try to avoid as much as I can (leaving room for vegan gummy candies of course), so I coloured each cream with natural ingredients and was able to avoid the dreaded stuff all together! For the base of this dairy-free ice cream, I used canned coconut milk and sugar. Then I dyed the cream various colours with fruits and supplements to get the colour I wanted to achieve.

To make pink ice cream I used raspberries. To make a pale green coloured ice cream I used caps of spirulina– you could also use liquid chlorophyll if you’ve got that laying around. For yellow ice cream, mango was a simple choice that worked out perfectly. To make orange ice cream, I thought orange juice concentrate would be a no-brainer, but it just ended up looking yellow- so I threw some raspberries in there to deepen the colour. My elementary school art classes are really paying off today. And finally, to make purple ice cream I used blueberries. You can use fresh or frozen for any part of this recipe, but I find that frozen fruit that’s been slightly thawed makes the most vibrant colours.

What I really loved about this recipe was photographing it. Ever since meeting the photographer for my cookbook Brilynn, I have been obsessed with photographing melting, dropped or plain ol’ destroyed ice cream. I like to call the photos with dropped ice cream cones “Broken Childhood Dreams”, or “I Just Met a Clown”. Maybe you think it’s strange- and I don’t blame you- but I think it’s fun, and well, also strange, but also fun.

Rainbow Ice cream | Vegan Ice Cream Recipe

 

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Prep time

5 hours

Total time

5 hours

 

This Unicorn Vegan Ice Cream is a scoop of rainbow magic with yellow, pink, purple, and orange swirls. Perfect o celebrate a summer birthday, or pride!

Author: The Edgy Veg

Recipe type: Dessert

Cuisine: Vegan

Ingredients

• 1 cup organic white sugar
• 4 cans coconut milk, refrigerated overnight
• 1 can coconut, room temperature
• 1¾ cups orange juice concentrate, thawed
• 2-3 Tbsp raspberries (frozen or fresh)
• ½ cup raspberries (frozen or fresh)
• 2-3 capsules spirulina
• ¼ cup frozen blueberries, thawed slightly
• 1 cup frozen mango

Instructions

Ice Cream Base

1. Open the 4 cans of refrigerated coconut milk and scoop the creamy solids into a blender .
2. Add sugar and 1 can room temperature coconut milk to the blender and blend on High until well combined.
3. Measure out ¼ cup of the coconut milk mixture and pour into a small bowl or cup and set aside.
4. Evenly distribute the remaining coconut liquid between 4 small bowls or cups. Set aside

Orange Ice Cream

1. Pour the cup containing the ¼ cup of coconut milk into a clean blender along with the orange juice concentrate and raspberries on tablespoon at a time.
2. Blend on High until smooth, add more raspberries until the desired colour of orange is reached.
3. Pour into a bowl and place in the freezer for 30 mins to 1 hour or until thickened, or scoop-able.

Pink Ice cream

1. In a clean blender add the coconut milk from one of the remaining 4 cups along with ½ cup raspberries.
2. Blend on High until smooth.
3. Pour into a bowl and place in the freezer for 30 mins to 1 hour or until thickened, or scoop-able.

Green Ice cream

1. In a clean blender add the coconut milk from one of the remaining 3 cups along with 2 caps of spirulina.
2. Blend on High until smooth, and add more caps of spirulina until desired green colour is reached.
3. Pour into a bowl and place in the freezer for 30 mins to 1 hour or until thickened, or scoop-able.

Purple Ice cream

1. In a clean blender add the coconut milk from one of the remaining 2 cups along with ¼ cup blueberries.
2. Blend on High until smooth, and add more blueberries as needed until desired purple colour is reached.
3. Pour into a bowl and place in the freezer for 30 mins to 1 hour or until thickened, or scoop-able.

Yellow Ice cream

1. In a clean blender add the last cup of coconut milk along with 1 cup frozen mango.
2. Blend on High until smooth.
3. Pour into a bowl and place in the freezer for 30 mins to 1 hour or until thickened, or scoop-able.

Layer Ice Cream

1. Once all the colours have hardened slightly, alternating, scoop each colour into an 8x4 in loaf pan or casserole dish until you've run out of colours.
2. Tap the loaf pan on the counter to remove any air bubbles.
3. Cover the loaf pan with food safe wrap, or plastic wrap and place in the freezer for 3-4 hours.
4. Once frozen, scoop and serve!

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