VEGAN Unicorn Nice Cream | All Natural, Gluten Free, No Sugar Added!

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This vegan gluten free unicorn nice cream is an all natural healthy dessert made with no sugar added that will bring out your inner child.

Since the unicorn fad has yet to go out of style, I decided to make the most of it by channeling my inner unicorn and share with you guys one of my fav all natural and super healthy vegan nice cream recipes.

This recipe was also developed at the perfect time, because here in Toronto, we’ve been celebrating Pride for the past week and beautiful colours have been pinned up throughout the city! Even though the Pride Parade in Toronto was yesterday, here at Abbey’s Kitchen, everyday is pride day, so why not celebrate with this colourful vegan unicorn nice cream.

I’ve been really into nice cream because it’s so EASY to prepare and completely natural. No added preservatives or artificial colouring. The REAL DEAL. And if you can already tell, it looks super pretty.

How to Make Vegan Unicorn Nice Cream.

My vegan unicorn nice cream recipe uses whatever leftover frozen fruit you have on hand and tastes completely amazing! I’m pretty positive you guys got some bananas sitting in your fridge, so now’s the time to pull em out and make this nice cream!

In this vegan unicorn nice cream, I use five different colours, because the more colours the better, right?! Now, listen carefully, this is all you have to do. Puree your choice of fruit with bananas and once you have all your colours, scoop them into a deep rectangular pan. Make sure to overlap the different colours so when you scoop them out later, you get little bundles of rainbow joy.

This vegan unicorn nice cream requires no fancy ice cream machine, or artificial colourings that you can’t pronounce, just plain old simple pureed delicious fruit. Enough talk, let’s dig in!

Now I want to hear from you!

Have you ever made vegan unicorn nice cream before?

Are you into the unicorn fad? Comment below with your thoughts!

Vegan Unicorn Nice Cream

This vegan unicorn nice cream is an all natural healthy dessert that will bring out your inner child.

5 from 5 votes

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CourseDessert

CuisineAmerican

Prep Time1 hour hour 30 minutes minutes

Total Time1 hour hour 30 minutes minutes

Servings4 -6 people

Calories441kcal

AuthorAbbey Sharp

Ingredients

Yellow Nice Cream

• ▢ 1 cups frozen banana
• ▢ 1 1/2 cups frozen mango

Purple Nice Cream

• ▢ 1 1/2 cups frozen banana
• ▢ 1 cup frozen wild blueberries

Pink Nice Cream

• ▢ 1 1/2 cups frozen banana
• ▢ 1 cup frozen raspberries

Green Nice Cream

• ▢ 2 1/2 cups frozen bananas
• ▢ 2 to 3 tsp matcha powder

Blue Nice Cream

• ▢ 2 1/2 cups frozen bananas
• ▢ 2 teaspoons blue matcha powder or natural food colouring

Natural Blue Food Colouring

• ▢ 1 head red cabbage , chopped
• ▢ 10 cups water
• ▢ 1/2 tsp baking soda

To Serve

• ▢ Ice Cream Cones (gluten free, if desired)
• ▢ Coconut Whipped Cream
• ▢ Rainbow sprinkles and candies
• ▢ Maraschino Cherries
• ▢ Nice Cream

Instructions

• Puree the bananas and mango in a food processor until smooth. Transfer to a bowl and set aside.
• Puree the bananas and blueberries in a food processor until smooth. Transfer to a bowl and set aside
• Puree the bananas and raspberries in a food processor until smooth. Transfer to a bowl and set aside.
• Puree the bananas and matcha in a food processor until smooth. Transfer to a bowl and set aside.
• Puree the bananas and blue matcha or natural blue food colouring in a food processor until smooth. Transfer to a bowl and set aside.
• Dollop the nice cream colours into a pan and freeze for an hour. If you freeze it over night, it will get very hard, in which case we recommend letting it thaw for an hour before trying to scoop.
• Scoop into ice cream cones and top with coconut whipped cream, maraschino cherries and rainbow sprinkles!

Notes

How to Make Natural Food ColouringAdd the red cabbage and water to a large pot and bring to a boil. Boil for about 15 minutes or until the water is very purple. Remove the cabbage with a slotted spoon (you can make soup with it, it’s delish!) and continue to boil for 1 to 1 1/2 hours until it has reduced down to about 1/3 cup. Add in the baking soda a pinch at a time until it turns bright blue. Allow to cool.

Nutrition

Calories441kcalCarbohydrates111gProtein8gFat2gSaturated Fat1gSodium250mgPotassium1896mgFiber17gSugar63gVitamin A3270IUVitamin C182.9mgCalcium143mgIron3.1mg

Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

Updated on July 22nd, 2020

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.