I think I am late on this trend. All of a sudden everything around me was unicorn this…unicorn that. But I love the magical feeling the word “unicorn” brings.
I started seeing unicorn food such as hot drinks, unicorn fudge bars, trail mix and of course the new Unicorn Starbucks drink that just hit the menu this week for a limited time only.
I was walking to class and saw some students carrying a pink frappuccino looking drink and thought, wow what is that? Then leaving class an hour later I then saw somebody else with this pink looking drink. I was confused at first and took it to twitter where I saw a Unicorn creation from Starbucks. Though I am scared to try it because of all the sugar in it, I have heard mixed reviews about it. Have you tried it and do you like it?
I thought I would share some Unicorn recipes just in case you wanted to feel a little more magical 😉 I have to say, I am loving the look of all the desserts! They are so pretty and colorful.
Unicorn Hot Chocolate:
- 1 c. white chocolate chips
- 2 c. half-and-half
- 2 c. milk
- 1 tsp vanilla extract
- pink food coloring (to your liking)
- whipped cream (to taste)
- sprinkles (for garnish)
- Place the white chocolate chips, half-and-half, milk, and vanilla in a medium-sized sauce pan.
- Heat over medium heat, whisking continuously until hot (do NOT boil).
- Whisk in food coloring until you get your desired color.
- Add to individual mugs and top with whipped cream and sprinkles.
- 1 lb white candy coating
- 1 oz each various candy coating colors (suggested: use 4-6 colors)
- Assorted sprinkles and candy pearls
- 1. Cover a baking sheet with waxed paper or aluminum foil. Melt the white and colored candy coating separately in the microwave, each in individual bowls. Heat and stir until ever color is smooth and fluid.
- 2. Pour the white coating out onto the baking sheet, and smooth it into an even layer about 1/4-inch thick.
- 3. Working quickly, drizzle the other colors of candy coating over the white coating in a random pattern.
- Drag a toothpick or knife through the bark to create pretty swirls.
- 4. While the coating is still wet, add rainbow sprinkles and candy pearls on top. Refrigerate the tray to set the bark, for at least 25 minutes.
- 5. Once set, break the break or cut the bark into pieces. Store in an airtight container at cool room temperature for up to 2 weeks.
- 1 (8-oz) box Orville Redenbacher Naturals popcorn, need 2 bags
- 1½ cups Wilton ColorBurst Candy Melts
- ½ cup purple Wilton Candy Melts
- ½ cup blue Wilton Candy Melts
- 1 cup white Wilton Candy Melts, divided (optional)
- small colorful sprinkles
- pink heart and gold star sprinkes
- Pop one bag of popcorn according to package directions. Transfer to a large bowl and remove any unpopped kernels.
- Pop the second bag of popcorn. Divide in half and put each half in a separate bowl. (So you’ll have one large bowl and two smaller bowls!) Remove unpopped kernels.
- Melt ColorBurst candy melts according to package directions. Pour over the popcorn in the large bowl and use a rubber spatula to stir until coated. Transfer to a baking sheet lined with parchment paper. Spread out into an even layer and immediately sprinkle with sprinkles. Let the candy coating set and then break clumps back into pieces.
- Combine ½ cup blue candy melts and ½ cup white candy melts. Heat for 30 seconds, stir, and repeat. Pour over one of the smaller bowls of popcorn and stir until coated. Spread out on a parchment paper-lined baking sheet. (I used one baking sheet for the white popcorn and fit both the purple and blue on a second baking sheet.) Sprinkle with sprinkles and let candy coating set. Break popcorn back into pieces.
- Repeat with purple and white candy melts.
- Combine all popcorn in a bowl or bag and enjoy!
Unicorn Rainbow Cheesecake Dip:
- 12 oz cream cheese, such as TJs vegan
- 1 cup plain yogurt, such as coconutmilk yogurt
- 1 tsp pure vanilla extract
- 1/4 cup unrefined sugar, or xylitol for sugar-free
- 1 additional tbsp sugar, or pinch uncut stevia
- food coloring OR a pinch turmeric, acai powder, spirulina, and blue spirulina
- Bring cream cheese to room temperature. Blend all ingredients except the colors until smooth. Although a blender, food processor, or hand blender will yield smoothest results, you can technically stir by hand if you must. Divide among four little dishes and stir a different coloring into each dish. (Be very light-handed if using turmeric and spirulina, as these flavors are strong and a little goes a long way.) Drop spoonfuls of each color into a serving bowl, alternating colors. Then swirl colors together with a spoon. Leftovers can be covered and refrigerated up to three days.
Unicorn Ice Cream:
- 2 cups heavy cream (1 pint)
- 2 tablespoons vanilla
- 1 (14 oz) can sweet condensed milk
- Neon Pink Food Coloring
- Neon Purple Food Coloring
- Neon Blue Food Coloring
- Neon Green Food Coloring
- Rainbow SprinklesDirections:
- In large bowl (or a stand mixer) whip heavy cream and vanilla together a few minutes until stiff peaks form.
- Add in the sweetened condensed milk and whisk until combined.
- Separate mixture into 4 bowls.
- Tint one bowl of ice cream base mixture with a few drops of the neon pink icing. Mix well. Add more pink and mix if desired.
- Do the same thing with the remaining colors and remaining bowls of ice cream base mixture.
- You should have one bowl of pink ice cream base, one bowl of purple, one bowl of blue and one bowl of neon green.
- Spoon mixtures into a loaf pan, alternating spoonfuls of color.
- Once all of the mixture is in the loaf pan, take a knife and run it through the load pan in a figure 8 a few times to swirl the ice cream colors.
- Sprinkle with rainbow sprinkles.
- Freeze for several hours or over night until frozen.
- **NOTE/TIP** – a glass loaf pan will work but a metal one will freeze the ice cream better.