HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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Taking you back to your childhood, this healthier, no-churn Vegan Cotton Candy Ice Cream is perfect for summer! It’s made with coconut cream and naturally sweetened with agave syrup. This recipe is also dye-free using pink pitaya powder and blue spirulina powder.
This is the recipe that took me back, I mean wayyy back. I can hear the music box ice cream truck song down the street as I run inside to grab a few quarters to buy my favorite ice cream treat. Most often I got either the strawberry shortcake ice cream bar, a drumstick, ice cream sandwich, or a cotton candy ice cream bar. I’m not sure at what age getting ice cream at the ice cream truck became too juvenile, but I’m super pumped that now in my mid-thirties, gulp, I’m embracing the inner kid in me.
Now, of course, we fast forward a couple decades and my love for cotton candy treats hasn’t changed much based on appearance, but it sure has gotten a lot healthier, after all, it’s what’s on the inside that counts 😉 This Vegan Cotton Candy Ice Cream is made with 7 simple ingredients: coconut milk, almond extract, agave syrup, coconut oil, coconut milk powder (optional but recommended), either beetroot powder (less pink) or pitaya powder for pink, and blue spirulina powder for blue. Shockingly enough, this healthy, no-churn Vegan Cotton Candy Ice Cream is naturally sweetened and completely dye-free.
And to make this recipe even more appealing to your inner kid, you simply blend all the ingredients together, separate into two bowls, add the color powder, freeze in an ice cube/silicone cupcake tray overnight- we’re talkin’ 15 minutes max here. And then the next day, blend each color separately, dollop onto a baking sheet/in a loaf pan, lightly swirl the colors together, re-freeze for about an hour, scoop, and enjoy! Promise it’s simple steps.
When I was recipe testing, I wasn’t really expecting this to taste a whole lot like cotton candy on the first try, obviously, that was the plan… but it actually did! I think the combination of the almond extract and agave syrup gives this Vegan Cotton Candy Ice Cream the perfect cotton candy-esque flavor. Also, be sure to use BLUE spirulina powder not the green kind, haha. It’s a little pricey, but I also use blue spirulina powder in my Cookie Monster Smoothie Bowl recipe, another super fun recipe to try! It’s also loaded with amazing health benefits including boosting the immune system, increasing energy, and improving digestion.
If you’re feeling even more youthful than usual, you can take this Vegan Cotton Candy Ice Cream and make ice cream sandwiches out of it too! I happen to be obsessed with all things cute and tiny after all that hype over the pancake cereal, so of course mini ice cream sandwiches it is!
I hope this Vegan Cotton Candy Ice Cream makes you smile, and as always, I’d love to hear your thoughts, comments, and feedback so be sure to do so below. If you make this recipe, tag me on Instagram or Facebook and use #healthylittlevittles. Sending you all the nostalgic childhood memories today 🙂
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HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
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