Rainbow Ice cream | Vegan Ice Cream Recipe
 
Prep time
Total time
 
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:
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!
Recipe by The Edgy Veg at https://www.theedgyveg.com/2017/08/16/rainbow-ice-cream-vegan-ice-cream-recipe/