Unicorn Ice Cream
Unicorn Ice Cream is an easy to make rainbow inspired ice cream with colorful sprinkles. This no church unicorn ice cream is so simple with just 5 ingredients.
Servings: 8
Calories: 363kcal
Ingredients
- 2 cups very cold heavy whipping cream
- 14 oz sweetened condensed milk cold
- 1 teaspoon vanilla extract
- Food coloring Pink, Purple, Blue & Yellow
- 2 Tablespoons Unicorn Sprinkles
Instructions
- Place a loaf pan in the freezer at least 30 minutes before you begin.
- Place the bowl and whisk in the freezer at least 30 minutes before you begin.
- Be sure whipping cream and condensed milk are very cold.
- In a large bowl or stand mixer bowl, beat whipping cream until stiff peaks form.
- In a medium bowl, stir together the sweetened condensed milk and vanilla extract until smooth.
- Gradually add milk mixture to whipping cream by gently folding into whipped cream.
- Divide mixture evenly into 4 separate bowls.
- Dye each of the bowls pink, purple, blue and yellow with the food coloring.
- Remove the loaf pan from the freezer and add dollops of each of the colors of the mixture to fill the pan hallway through. Top with half of the sprinkles. Then add more dollops of the colored mixture and the remaining sprinkles on top.
- Cover and freeze for at least 4 hours or overnight until the ice cream is firm.
- Then the unicorn ice cream is ready to serve and enjoy!
Notes
This homemade ice cream is very soft and melts quicker than store bought ice cream.
Homemade ice cream will last up to 2 months in the freezer.
Use gel food coloring to make a vibrant color for the unicorn ice cream recipe.
Nutrition
Calories: 363kcal | Carbohydrates: 29g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 79mg | Potassium: 241mg | Sugar: 29g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 0.2mg
