Eat the Rainbow: Rainbow Unicorn Ice Cream

I’ve recently amassed a few unicorn-themed cookbooks. I’ve decided to start a new series where I try and review various recipes from these cookbooks. I couldn’t resist making some rainbow unicorn ice cream!

This recipe is actually in two of my cookbooks: Unicorn Food: Natural Recipes for Edible Rainbows and The Unicorn Cookbook. Both recipes use the same ingredients but vary with the amounts:

• Whipping cream (1 quart or ~27 ounces)
• Vanilla extract (3 drops or 2 tablespoons)
• Sweetened condensed milk (2/3 cup vs. 1 whole can)
• Food coloring

While this recipe was a lot of fun, I wasn’t a huge fan of the texture. It was too heavy and creamy for me. (I’m also lactose intolerant so maybe I shouldn’t be making it in the first place!) I could only have a little bit. Though, now that I’m writing this, I recall my husband saying the same thing.

Now, I’ve never made homemade ice cream before so it’s very possible I messed it up or I’m just not used to super creamy ice cream. I am interested in continuing to experiment with it. It has potential and it’s just a matter of finding a way to balance out the heaviness of the cream. Or making a dairy-free version!

Even though I wasn’t a fan of the texture, it was absolutely fun to make and I loved how all the colors combined! If you like this one, I recommend making some multicolored smoothie popsicles!