In a very large bowl combine one 3-oz. bag plain, lightly salted microwave popcorn (popped!), 1 cup Rice Chex, 1 cup mini pretzel twists, 1 cup chopped dried-pineapple chunks, and 8 oz. white chocolate chips, melted. Spread on a parchment paper-lined baking sheet. Immediately top with pastel sprinkles and refrigerate for 15 minutes to set. Store in the fridge. Makes 16 servings.
Unicorn Bark Milkshake
This milkshake is downright majestic. It combines two hot Instagram food trends: the overflowing shake and the unicorn theme. A strawberry milkshake, unicorn bark, whipped cream, sprinkles and any other candy your heart desires: It doesn’t get more Instagram-worthy than this.
- 1 pack pink candy melts
- 1 pack blue candy melts
- 1 pack purple candy melts
- Sprinkles and decor of your choice
- ½ cup prepared frosting
- 1 cup sprinkles
- 1.5-quart vanilla bean ice cream
- 1 container fresh strawberries, cored
- 1 container fresh raspberries
- your choice of milk
- whipped cream (homemade or store bought)
For The Unicorn Bark:
- Line a baking sheet with plastic wrap or wax paper.
- Melt pink candy melts in a microwave-safe bowl according to package directions. Do the same with blue and purple. Pour blue and purple candy melts into squeeze bottles or ziploc/piping bags with a small tip cut off.
- Pour melted pink candy onto the baking sheet and spread into a rectangle, about ¼-inch thick.
- Drizzle with blue and purple candy. Tap baking sheet against the counter or table to help the candy flatten out.
- Immediately top with sprinkles and decorations. (If you're going to use gold foil, make sure to leave some empty spaces where you'd like to put it. Then once the bark is dry and set, press on the foil.)
- Place baking sheet in the fridge for about 30 minutes to an hour for bark to set. Once the bark is hard, use a knife to cut it into pieces, or use your hands to break it up.
- Store in refrigerator until ready to use.
For One Milkshake:
- Spread frosting around the outside of the top of the cup you'll be using. Cover in sprinkles. Place cup in the freezer. (This will keep your shake cold longer!)
- Place about 4-5 large scoops of ice cream in a blender. Add about ½ cup diced strawberries and ¼ cup raspberries. Add ½ cup milk. Blend until smooth. Add more ice cream or milk depending on your preferred consistency.
- Pour shake into the glass. Top with whipped cream, stick on some pieces of unicorn bark, cotton candy, rock candy, and sprinkles!
Unicorn Ice Cream
You don’t need an ice cream maker to whip up this colourful frozen treat! This homemade Unicorn Ice Cream freezes overnight, garnished with edible glitter of course.
- 2 cups whipping cream
- 14 ounces can sweetened condensed milk
- 1 teaspoon vanilla
- Gel food colouring: Electric Blue, Electric Green, Egg Yellow, Magenta, Purple
- Star Sprinkles
- Purple Disco Dust optional
- Green Disco Dust optional
- In a large mixing bowl, beat the whipping cream until medium peaks form.
- Pour the can of sweetened condensed milk & vanilla into the whipped cream, and fold the whipped cream and condensed milk together until completely combined.
- Separate the ice cream base into 5 bowls. Add 2-4 drops of food colouring to each bowl (1 colour per bowl). Use a spoon to mix in the food colouring until it is evenly distributed in the ice cream base. You can add more food colouring as needed to reach your desired colour.
- Using a standard loaf pan, layer the ice cream. Place 1/2 of each colour in the pan in big dollops. (I layered the blue, green, and purple first, and then the yellow and pink on top of that.) Then repeat the colour layering.
- Run a butter knife through the ice cream a few times in each direction to swirl the colours together. You don't want to completely mix the colours, just swirl them a bit.
- Top the ice cream with star sprinkles and sprinkle with disco dust. Because everyone knows unicorns are glittery.
- Cover the loaf pan with plastic wrap and freeze for 8 hours to overnight, or until the ice cream has set up.
- Recipe Notes
- Disco Dust is non-toxic and is intended for cake decorating. It's up to you if you feel comfortable using it in this ice cream. CK makes a line of edible glitter that could be substituted for the disco dust.
Beautiful blue buttercream tops these bars. The buttery treats don’t skimp on the sprinkles (they’re unicorn bars, after all); they’re in the dough and the frosting for maximum fun.
- 1 cup butter, melted
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla
- 3 eggs
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1/2 cup sprinkles
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 2-3 tablespoons milk
- blue food colouring
- sprinkles for garnish
- Preheat the oven to 350°F. Line a 9×13 pan with foil and coat with non-stick spray. Set aside.
- In a large bowl whisk together the butter and sugar. Add in the vanilla, eggs and salt and whisk until smooth. Using a rubber spatula stir in the flour until just combined. Finally, stir in the sprinkles.
- Spread the batter into the prepared pan.
- Bake for 25-30 minutes until the edges are set. The bars might seem underdone, but allow them to cool completely.
- In the bowl of the stand mixer beat the butter for 1-2 minutes until it’s smooth. Turn the mixer to low and slowly add in the powdered sugar. Next, add in 2 tablespoons of milk and mix on medium speed until it’s creamy, scraping the sides as necessary. If the frosting is too stiff add in 1 more tablespoon of milk until the desired consistency is reached. Finally, add in 1-2 drops of blue food colouring and mix until a pale blue colour is reached and evenly mixed.
- Pipe or spread the frosting on top of the bars.
- Garnish with more sprinkles if desired.