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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
  • Reddi-wip
  • Blue sugar crystals
  • Maraschino cherries


  1. Melt the Blue Bunny vanilla ice cream on the counter.
  2. Grease each muffin tin with coconut oil.
  3. Divide it into 4 bowls and add 20 drops of food coloring, one color to each bowl of blue, green, purple, and pink.
  4. Fill each muffin tin all the way to the top with varying the colored ice cream.
  5. Freeze the muffin tin for at least 3 hours up to overnight if desired.
  6. When ready to decorate, freeze the plate, knife, and spatula for 15 minutes ahead of time.
  7. Remove from the freezer and gently go around each mini ice cream cake with a knife to release.
  8. Turn each cake upside down onto the plate.
  9. Pop the plate back in the freezer for at least 15 minutes, up to several hours.
  10. Combine the pink, green, blue, and purple sprinkles and mix together.
  11. Remove the plate of mini ice cream cakes and drizzle blue funfetti hardening shell over the top of each.
  12. While the shell is still wet, add sprinkles.
  13. Pop the plate back in the freezer for a minimum of 5-10 minutes, until shell has hardened.
  14. Roll the maraschino cherries in blue sugar crystals.
  15. Have the Reddi-wip ready to go on your work surface.
  16. When you’re ready to serve, remove the mini ice cream cakes and add a dollop of Reddi-wip.
  17. Then, add additional sprinkles and a maraschino cherry to each ice cream cake.
  18. Serve immediately.

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