Go Back
Mini Vegan Rainbow Ice Cream Cakes That Wow
Youssef Hb

Mini Vegan Rainbow Ice Cream Cakes That Wow

Colorful, frozen vegan dessert made with natural dyes and layered with silky coconut-based swirls. Perfect for a vibrant, kid-friendly treat that's free of animal products and alcohol.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 servings
Course: DESSERTS
Cuisine: Modern Vegan
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 2 cups vegan vanilla ice cream (store-bought, dairy-free)
  • 1 cup nondairy milk (almond or oat milk)
  • 1/4 cup arrowroot powder (subs cornstarch, 1:1 ratio)
  • 1 cup coconut milk (light for milder flavor)
  • 3/4 cup granulated sugar (replace with 1 cup maple syrup for refined sugar-free)
  • 1 1/2 cups ground fun treats (gluten-free if needed)
  • 1/2 cup frosting or vegan cream cheese (any flavor)
  • 1 tbsp pink pitaya powder
  • 1 tbsp blue spirulina
  • 1 tbsp butterfly pea flower powder
  • 2 tbsp lemon juice

Method
 

  1. Line silicone molds with parchment paper.
  2. Make crust by mixing 1/4 cup coconut milk, 1 tbsp sugar, and arrowroot powder until smooth.
  3. Divide crust mixture into 3 bowls and tint pink, blue, and purple with pitaya, spirulina, and butterfly pea flowers.
  4. Pour and freeze each layer until firm (about 2-3 hours per layer).
  5. Assemble desserts by layering frozen base with crushed ground fun treats.
  6. Top with 1 tbsp vegan cream cheese frosting before serving.
  7. Allow to thaw slightly for soft-textured bites.

Notes

Test natural color shades: beet juice gives vibrant pink, blue spirulina holds best in frozen desserts
Freezing each layer allows children to watch colors solidify into ripples
Use silicone molds for easy release