Unicorn Ice Cream

5 from 4 votes

No Churn Unicorn Ice Cream is a quick and easy way to make a frozen treat at home without a machine. A delicious dessert dressed up in pretty colors for any party or celebration.

Prep Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 405kcal

Author: Jennifer Fishkind

Ingredients

16 ounce (2 8-ounce) tubs extra creamy whipped topping
14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
¼ teaspoon salt
Neon or pastel food coloring in 4 colors
3 Tablespoons unicorn sprinkles plus additional sprinkles as needed

Instructions

Place the whipped topping in a large sized mixing bowl and fold in the sweetened condensed milk, vanilla extract, and salt until completely combined and smooth with no lumps.
Separate the mixture evenly into 4 small mixing bowls.
To each of the bowls add your desired amount of food coloring and mix until you have an even color. I used pink, yellow, teal, and purple gel food coloring.
Scoop spoonfuls of each color into a freezer safe 9x5 inch loaf pan or 9x9 inch pan, trying to keep each scoop of a similar size.
Gently swirl the colors with a toothpick or butter knife into your desired pattern, evening out the mixture’s height if possible.
Sprinkle the top evenly with unicorn sprinkles.
Cover well with plastic wrap or a lid and freeze 4-6 hours or until firm.
Scoop and serve cold, garnished with any additional sprinkles, optional.

Notes

Storage:

Cover your ice cream with plastic wrap or a lid and store in the freezer. Although it is best when eaten within 1-2 weeks of being prepared, it can be stored for much longer.

Tips:

I prefer gel coloring for this recipe because the color is nice and vibrant without adding a ton of liquid, however if all you have is liquid coloring, it will work.
You can use any colorful sprinkle but be sure to use a Jimmie style sprinkle and not a nonpareil or colored sugar because they will bleed onto your ice cream and ruin the effect.
The soft, velvety texture of the ice cream is provided by the whipped topping. If your whipped topping is soupy (either because it was improperly thawed or because it got too hot) your ice cream will not set up. You need a light, fluffy whipped topping or whipped cream in order for this ice cream to set correctly.
If there is too much sweetened condensed milk, this ice cream will be too soft. If there isn’t enough sweetened condensed milk, it may get hard. The ratios in this recipe work great for a silky ice cream but if you decide to double it or halve it or modify it in other ways, be aware that you may end up with an ice cream that doesn’t have the correct texture, even after freezing completely.
Modifications can be done but may require some troubleshooting. You can add chopped cookies, chopped candies, sprinkles or even some colored frosting into this ice cream for an even more exciting result. Add-ins can be incorporated into one or all colors of ice cream base or even added on top or between the scoops of ice cream and then swirled into the ice cream. Be aware that anything added to this ice cream may change the texture. Be especially careful with anything liquid, such as flavorings or syrups, as they may cause the ice cream not to set up fully.

Nutrition