The Rainbow Ice-Cream Fail


We're based in Australia, which means that this recipe is coming to you in the middle of a Melbourne Winter. Melbourne Winter is cold. It snows here type of cold. What can we say? We are dedicated. Or addicted? No, definitely dedicated, to the #nicecream life.

This little gem was an accident that happened when we were testing out our new Blends. You totally don't need to add them, but nutrition is our jam, so we pack in all we can when experimenting with recipes!

This recipe will make what you see in this photo. Plate (cheers mum), ice cream scoop and sprinkles not included. Do you see that tiny bit of blue in the top scoop? This recipe was meant to be a "rainbow swirl". Fail. 

vegan icecream

You will need:

  • 1 can of full fat coconut milk, chilled overnight in the fridge
  • 2 tablespoons rice malt syrup
  • 2 bananas, frozen
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened almond milk
  • Butterfly pea powder
  • Beetroot powder

How to make:

  1. Blend frozen bananas until thick and creamy. You might need to add some almond milk depending on your blender. Set aside in freezer.
  2. Next, very carefully, without tipping the coconut milk can, scoop out the coconut cream from the top of the can reserving the clear liquid for other uses. Place into a mixing bowl.
  3. Using a mixer, whip until creamy and smooth. Then add vanilla, almond milk, and sweetener. Whip until fully incorporated.
  4. Next, mix through the banana mixture until combined.
  5. Taste and adjust flavours as needed. We like ours a little less sweet, as we prefer adding loads of toppings.
  6. Half mixture into 2 bowls, mix through the blends (beetroot and butterfly pea) for colour and then spoon into a lined freezer-safe container, mixing the two as you go. As you can see, we failed at this step as the blue ended up being overpowered by the pink. 
  7. You can take this mix out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
  8. Pull out of the freezer for 10 to 20 minutes before serving and use a scoop warmed under hot water for a perfectly round ice cream scoop. Our are not perfect, we know.
  9. This will keep in the freezer for up to one week, but ours never lasts.


If you make these, be sure to take a photo and tag us @healthfoodproject, #hfp or #hfpmixes!
We love seeing your kitchen creations.

vegan icecream