This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MySummerSweets #CollectiveBias
My husband’s favorite treat is an ice cream cake, and I love any good excuse to give him a little treat. This week I made some fun Mini Unicorn Ice Cream Cakes to kick off summer. School is wrapping up and our oldest daughter is home from college, so I thought I’d give everybody a nice little surprise treat.
I was grocery shopping at Walmart this past weekend and picked up Reddi-wip and Blue Bunny ice cream along with some fun toppings to make these cute little Unicorn Ice Cream Cakes. Blue Bunny is one of our favorites. It’s always fun-filled ice cream for pure enjoyment! And, Reddi-Wip is always my go-to ice cream topping. I like how it’s made with real cream, and no matter what you add it to, it just gives you an extra dollop of fun!
TIP: Before you get started, make sure you make a nice safe place in the freezer for your muffin tin. You don’t want to worry about finding a place when you need that muffin tin full of melted ice cream in the freezer as soon as possible.
Then, it’s time to melt the ice cream. I think letting it melt on the counter is best choice over using a microwave. Then, while that’s happening, get your muffin tin ready by greasing it down with coconut oil. If you have a silicone muffin tin, it makes popping out the little ice cream cakes the easiest, but you can also totally make them with regular muffin tins, just like I did.
Once the ice cream is melted, divide it into 4 bowls. Add one food coloring per bowl – green, blue, pink, or purple. I used neon food coloring drops, but gel food coloring works well, too. For the drops, I added 20 drops of one color to a bowl and then stirred until it was totally incorporated.
Just spoon different amounts of each color into each muffin tin until they were full to the top. Be careful not to swirl shake them too much so they don’t combine together to form an ugly brown color. Then, pop those babies in the freezer for at least three hours. If you want to put them in the freezer overnight, that works just fine, too.
TIP: When you’re ready to transfer the ice cream cakes to a plate so you can decorate them, put the plate and the utensils (like a knife and spatula) in the freezer for about 15-30 minutes beforehand. You want to prevent as much melting as you can while you’re decorating.
Get all your toppings ready. Have the funfetti hardening shell, sprinkles, cherries, and Reddi-wip, ready to go before getting anything out of the freezer.
To make unicorn sprinkles, I combined green, blue, purple, and pink non-pareils and sprinkles, and jimmies all together in one bowl. Next, I prepared the maraschino cherries by rolling them in blue sugar crystals.
Now it’s time to decorate! Pull the muffin tin, plate and utensils out of the freezer.
Work in sets of three ice cream cakes. Run a small sharp knife around the edge of three of the ice cream cakes and quickly transfer them to the plate. Pop the muffin tin back in the freezer.
Drizzle the funfetti hardening shell over the top of each ice cream cake, add sprinkles while it’s still wet. Do this for all three cakes and then pop them back in the freezer.
Take the muffin tin out of the freezer and use the knife to pop out an additional three ice cream cakes. Take the plate out of the freezer, add them to it, and decorate the same way. Pop it back in the freezer to allow the funfetti shell to harden.
Leave the ice cream cakes in the freezer for at least 5-10 minutes. Then, when you’re ready to serve them, pull them out, top with a dollop of Reddi-wip, add some more sprinkles, and finish off with a blue sprinkle cherry. Serve immediately!
Mini Unicorn Ice Cream Cakes
- Blue Bunny vanilla ice cream, melted
- Neon food coloring drops – pink, blue, green, purple
- Pink, green, blue, and purple sprinkles mixed together
- Blue funfetti hardening shell
- Blue sugar crystals
- Maraschino cherries
- Melt the Blue Bunny vanilla ice cream on the counter.
- Grease each muffin tin with coconut oil.
- Divide it into 4 bowls and add 20 drops of food coloring, one color to each bowl of blue, green, purple, and pink.
- Fill each muffin tin all the way to the top with varying the colored ice cream.
- Freeze the muffin tin for at least 3 hours up to overnight if desired.
- When ready to decorate, freeze the plate, knife, and spatula for 15 minutes ahead of time.
- Remove from the freezer and gently go around each mini ice cream cake with a knife to release.
- Turn each cake upside down onto the plate.
- Pop the plate back in the freezer for at least 15 minutes, up to several hours.
- Combine the pink, green, blue, and purple sprinkles and mix together.
- Remove the plate of mini ice cream cakes and drizzle blue funfetti hardening shell over the top of each.
- While the shell is still wet, add sprinkles.
- Pop the plate back in the freezer for a minimum of 5-10 minutes, until shell has hardened.
- Roll the maraschino cherries in blue sugar crystals.
- Have the Reddi-wip ready to go on your work surface.
- When you’re ready to serve, remove the mini ice cream cakes and add a dollop of Reddi-wip.
- Then, add additional sprinkles and a maraschino cherry to each ice cream cake.
- Serve immediately.
Check out these other delicious ideas with Blue Bunny and Reddi-wip to kick your summer off!