Ingredients
- 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
Instructions
- 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.
