Description
Layered vegan ice cream cakes with a colorful rainbow swirl and a rich chocolatey crust. Customizable and freezer-friendly, these no-bake mini desserts are perfect for family gatherings or quick treats.
Ingredients
2 cups vegan vanilla ice cream (store-bought or homemade)
1 cup nondairy milk (almond or oat)
1/4 cup arrowroot powder (or cornstarch)
1 cup coconut milk (light or full-fat)
3/4 cup sugar (or maple syrup/agave)
1 1/2 cups ground fun treats (crushed cookies or granola)
1/2 cup vegan frosting or cream cheese
1–2 teaspoons pink pitaya powder (or beet juice for natural red)
Instructions
Preheat oven to 350°F (180°C)
Line a 12-cup mini muffin tin with cupcake papers
In a bowl, mix 1 1/2 cups ground fun treats with 1 tbsp melted coconut oil to form a crust. Press mixture into the bottom of each cup
In a separate bowl, combine nondairy milk, arrowroot powder, 1/4 cup coconut milk, and 3/4 cup sugar. Heat gently until just thickened
Divide the mixture into 5-6 bowls and color each layer with food coloring or natural powders (e.g., beet juice, spirulina, turmeric)
Pour one color into each muffin cup, starting with the crust base. Freeze for 15 minutes
Repeat with remaining colors to create layered swirls. Freeze for 2 hours or until firm
Top with vegan frosting or cream cheese before serving
Notes
Customize layers using your favorite natural food colors
For a crumb crust: use crumbled graham crackers or granola instead of ground treats
Storage: Freeze in an airtight container for up to 2 months
Freezing time is included in the total time (not active freezing preparation)
- Prep Time: 30
- Cook Time: 20
- Category: Baking
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 184
- Sugar: 8g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 21g
- Fiber: 1.2g
- Protein: 2g
- Cholesterol: 0mg