Subscribe now

Subscribe today make a saving of over 34% 

Issue-45-cover-print-150dpi-web

Ice Dreams – Unicorn Ice Cream Recipe

We share with you the recipe for Vegan Unicorn Ice Cream, as featured on the front cover of Issue 29 of Vegan Life Magazine.

 

unicorn ice cream

 

Each of the ice cream recipes was made with Amazing Grass brand Elixir Powders. If you do not have these powders, you could simply sub in your favourite green powder blend although I would start with less to make sure it tastes ok. You can of course omit it completely from the recipes. If you do so, then you may wish to add less sugar to each recipe.

 

This recipe makes 5 variants.

 

Ingredients

Dark Pink Ice Cream

  • 1 tin full fat coconut milk
  • 115g (3/4 cup) cashews, soaked in water 2-4 hours, then drained
  • 100g (1/2 cup) bag frozen pitaya (dragon fruit)
  • 75g (1/3 cup) frozen cherries
  • 1 tsp vanilla bean paste
  • 60ml (1/4 cup) agave nectar
  • 1 tbsp Amazing Grass Beauty Elixir powder

Light Pink Ice Cream

  • 1 tin full fat coconut milk
  • 115g (3/4 cup) cashews, soaked in water 2-4 hours, then drained
  • 100g (3/4 cup) frozen raspberries
  • 1/2 banana
  • 3 tbsp agave
  • 1 tsp vanilla bean paste
  • 1 1/2 tsp Amazing Grass Beauty Elixir powder

Light Purple Ice Cream

  • 1 tin full fat coconut milk
  • 115g 3/4 cup cashews, soaked in water 2-4 hours, then drained
  • 100g (1 cup) frozen blueberries
  • 1 tsp vanilla bean paste
  • 3 tbsp agave nectar
  • 1 tbsp Amazing Grass Beauty Elixir powder

Blue Ice Cream

  • 1 tin full fat coconut milk
  • 3/4 cup cashews, soaked in water 2-4 hours, then drained
  • 1 banana
  • 1 1/2 tsp Blue Majik spirulina
  • 1 tbsp Amazing Grass Brand Brain Elixir
  • 1 1/2 tsp vanilla bean paste
  • 80ml (1/3 cup) maple syrup

Dark Purple Ice Cream

  • 1 can full fat coconut milk
  • 115g (3/4 cup) cashews, soaked in water 2-4 hours, then drained I cup frozen blackberries
  • 125g (1/2 cup) frozen blueberries
  • 2 tbsp acai powder
  • 1 tbsp Amazing Grass Belly Elixir
  • 3/4 tsp cinnamon powder
  • 1 1/2 tsp vanilla bean paste
  • 60ml (1/4 cup) maple syrup

Cacao Sauce – for dipping cones in 

  • 60ml (1/4 cup) melted virgin coconut oil
  • 25g (1/4 cup) cacao powder
  • 35-40ml (2 1/2 tblsp-3 tbsp) maple syrup
  • 3/4 tsp Amazing Grass Brain elixir or Maca powder
  • 1 tsp vanilla bean paste

 

Method

For each ice cream

  1. Blend everything together until smooth and creamy. Then pour into your ice cream machine. When the ice cream is finished, put it in a container in the refrigerator until frozen solid, serve on chocolate dipped cones, or in a bowl, and enjoy!

For the ice cream cones

  1. Whisk cacao sauce ingredients together. Dip cones into chocolate, then coat with sprinkles, and put on parchment paper lined plate/tray and put into freezer for at least 15 minutes until hard.

 

Recipe and images supplied by: Super Food Runner. Instagram and Facebook @superfoodrunner oursuperkitchen.com

 

Leave a Comment





Advertisement

Join the Vegan Life Newsletter

We will keep you updated with the latest vegan news and interesting items.