This No-Churn Unicorn Ice Cream features the delicious natural flavours and beautiful natural colours of raspberries, blackberries, and mangos in this easy swirl of pure fun!
Friends, I’m jumping on board this unicorn thing in a big way. It’s just rare to see a trend that’s so happy. It’s exactly what I need! Bright colours… fun recipes… I’m sold.
What I’m not excited about is the amount of food colouring being used to make some of these colours. Honestly, you put that much food colouring in anything and it will taste like food colouring, and not like the food! Blegh. They look so freaking fun and happy, but I wanted to experiment and see if I could create the same effect using only bright and colourful fruit!
Now, just a warning, this isn’t an ‘all-natural, magically good for you’ recipe because it does still contain sweetened condensed milk which is like… one of the most heavily processed foods I can think of, and I’m not going to pretend that health was my priority here. Nope. Flavour was.
And flavour there was indeed. The flavours SHINE. Not only do they taste delicious together, but they came out the most beautiful shades of pink, purple and yellow, I could not have found a better combination!
You can use frozen or fresh fruit, but you want to purée them. If you’re using frozen, I suggest leaving them on the counter for 20 minutes, or a quick trip in the microwave for about 30 seconds, just to soften them up so they blend better. Toss them in the food processor for a minute, or until they are completely smooth, stopping and carefully scraping the sides if necessary.
If you want to keep the seeds in at this point, it’s up to you, otherwise pass the purée through a strainer. Keep them separate!
Split the sweetened condensed milk into three equal parts, and add one part to each bowl of purée. Stir until completely combined.
Whip up the cream, split it into three equal parts, and add one part to each bowl. Fold it in until completely combined!
You’ll now have three bowls of ice cream ready to go.
Spoon the flavours into a loaf pan, alternating flavours as you go. Stack different flavours on top of each other as well. Once your pan is full, take a knife and drag it from one long side to the other, creating the swirl! Just one pass should be fine – too much and you will mix them too well.
Pop it in the freezer and wait overnight. *Sigh*.
Serve in a bowl or on a cone! Don’t forget the sprinkles 🙂
(You can see where this top-heavy photo is headed…)
Embrace the joy!
This No-Churn Unicorn Ice Cream features the delicious natural flavours and beautiful natural colours of raspberries, blackberries, and mangos in this easy swirl of pure fun!
- 1 cup blackberries fresh or frozen
- 1 cup raspberries fresh or frozen
- 1 cup mangos cubed, fresh or frozen
- 2 cups heavy cream
- 414 mL sweetened condensed milk 1 can, or ~14 oz.
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If fruit is frozen, leave it on the counter for at least 20 minutes, or pop it in the microwave for 30 seconds.
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In a food processor, purée the blackberries until smooth, about 1 minute. Pour through a strainer to remove the seeds, and pour into a large bowl. Set aside. Rinse the food processor to remove any remaining blackberry, and repeat for the raspberries and mangos. You should have three separate bowls, one for each flavour, which you will keep separate until the end of the recipe!
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Split the sweetened condensed milk into three equal parts (~138mL), and add a part to each of the three bowls. Mix until completely combined.
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Whip the heavy cream with a mixer with a whisk attachment until stiff peaks form, and again, split into three equal parts. Add one part to each bowl, and gently fold the cream into the sweetened condensed milk and berry mixture.
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Spoon the mixtures into a loaf pan, alternating the flavours, and stacking different flavours on top of each other until the pan is completely full.
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Take a dinner knife, and stick it into one end of the pan. Drag it from one side to the other, and back again to swirl the flavours. You can do it again if desired, but not too much! You want to swirl them, not mix them!
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Cover the pan with saran wrap and place in the freezer for 12 hours, or overnight. It melts quickly, so keep it in the freezer until immediately before serving.
You can also make individual servings by spooning the flavours into muffin tins. These will be ready after being in the freezer for about 2-3 hours!
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