In your blender, blend together all the ingredients, EXCEPT for the pitaya/beetroot powder and blue spirulina powder, until smooth.

Divide the mixture into two separate bowls.

Add ¼ teaspoon of pitaya/beetroot powder to one bowl and whisk until it's fully combined (should turn the mixture pink). Then add ¼ teaspoon of blue spirulina powder to the other bowl and whisk until it's fully combined (should turn the mixture blue).

Spoon/pour each mixture into an ice cube tray or silicone mini cupcake mold and freeze overnight.

The next day, prepare a parchment-lined loaf pan.

Blend all the pink cubes until smooth and creamy, spoon into a bowl and keep it in the freezer while you blend the blue cubes.

Blend the blue cubes.

Dollop spoonfuls of the blue ice cream into the loaf pan, all in different areas about a heaping tablespoon at a time. Then repeat using the pink ice cream, making sure the two colors are touching.

With a butter knife (or spoon) swirl the two colors together, but be sure not to do it too much or the ice cream will turn a purplish color. You want them to just be swirled together.

Put the loaf pan into the freezer until it's frozen, about an hour. Scoop into bowls and enjoy!