I'm keeping the unicorn trend alive by sharing 14 of the best healthy unicorn recipes.
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Vegan Unicorn Nice Cream

This vegan unicorn nice cream is an all natural healthy dessert that will bring out your inner child.
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 4 -6 people
Calories 441kcal
Author Abbey 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

Calories: 441kcal | Carbohydrates: 111g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 250mg | Potassium: 1896mg | Fiber: 17g | Sugar: 63g | Vitamin A: 3270IU | Vitamin C: 182.9mg | Calcium: 143mg | Iron: 3.1mg