How you attain your rainbow of ice cream hues is up to you: you can either use ice cream flavors which are naturally tinted in the colors of the rainbow (strawberry for red; orange flavored for orange; French vanilla or banana for yellow; green tea or mint chocolate chip for green; any kid-friendly blue ice cream for blue; blueberry for violet; et cetera), or if you don’t want to invest in five ice cream flavors or feel that the flavors might not be harmonious, you can also attain this look by tinting vanilla ice cream with food coloring.
Simply stack your colors in popsicle molds (I used the Orka mold) or even paper cups, insert a stick, and let them freeze. This recipe couldn’t be easier, and the finished product is a pleasurable frozen treat with a visual twist which makes it that much more delightful to eat.
For best results, use ice cream that has been softened to the point where it is almost, but not quite, liquid.
About the author: Jessie Oleson is a writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
|Yield:||makes 4 popsicles|
|Active time:||10 minutes|
|Total time:||2 hours, 10 minutes|
|Special equipment:||Popsicle molds|
|This recipe appears in:||Cakespy: Rainbow Ice Cream Pops|
- 3 tablespoons pink-tinted ice cream, softened
- 3 tablespoons orange-tinted ice cream, softened
- 3 tablespoons yellow-tinted ice cream, softened
- 3 tablespoons green-tinted ice cream, softened
- 3 tablespoons blue-tinted ice cream, softened
- 3 tablespoons violet-tinted ice cream, softened
Spoon equal amounts of the red-hued ice cream into each popsicle mold (about 1/2 heaping tablespoons each). Repeat with orange, yellow, green, blue, and violet ice cream. Each mold should be just filled to the top.
Insert the popsicle sticks in the center of each mold or cup, ensuring that there is approximately a 1/2-inch gap between the end of the stick and bottom of the mold (which will be the top of the popsicle). Place the molds in the freezer for about 2 hours, or until quite firm
When ready to eat, remove from the molds.