Galaxy donuts have taken social media by storm so I put my own twist on this trend by transforming them into ice cream donuts! These are vegan, naturally sweetened and naturally coloured too! The ice cream only has two ingredients plus optional flavourings.
This ice cream reminds me of rainbow ice cream that I LOVED as a kid. I used coconut sugar to flavour it so there was an underlying caramelly taste which rainbow ice cream has. But the colour of these galaxy donuts is much darker than the traditional rainbow ice cream, so maybe they are like goth-rainbow-pops?!
It’s not exactly ice cream weather here in Australia at the moment as it’s still Winter. But rules are made to be broken so I’m going to enjoy these ice cream pops in Winter!
I made these donuts using Just Blends Galaxy Pack which includes pink pitaya powder, blue spirulina, activated charcoal powder and a silicone donut mould. I was pleasantly surprised at how those colours made the ice cream look so magical and space-like!
Just Blends has kindly offered my followers 10% off their purchase if you use the code RAINBOW10.
You will need an ice cream churner for this recipe. I recently got the Frozen Dessert Maker attachment to my Kenwood Titanium stand mixer and am super excited! No more days of trying to make a solid brick of coconut cream edible. It chills the coconut cream while it churns, leaving you with a creamy soft serve! You just have to pop it in the freezer for a more solid ice cream.
The thing that I love about this recipe is that the ice cream doesn’t turn into a solid inedible mass after you leave it in the freezer overnight!
Anyway, I hope you enjoy this recipe!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was created in collaboration with Just Blends. As always, all opinions expressed in this post are 100% my own.
Caramel ice cream galaxy donuts
- The night beforehand, place your ice cream churning bowl in the freezer.
- Also the night beforehand, add the coconut milk and coconut sugar to a medium-sized saucepan. Bring to the boil then remove from heat. Stir in vanilla bean powder and salt. Let the mixture cool then pour into a container to store in the fridge overnight.
- To make the ice cream, add the coconut milk mixture to your ice cream churner and churn according to your manufacturer's instructions. Churn for about 20 minutes or until the ice cream turns into a soft serve consistency (similar to picture above).
- Quickly separate ice cream into three bowls. Add each of the three superfood powders to the bowls and mix until combined.
- Spoon the coloured mixtures into silicone donut trays so each donut has all three colours. Stick a knife into each donut and create a swirling motion to lightly marble the colours.
- Set aside in the freezer for two hours or until you are ready to eat.
- Optional: After two hours, remove the donuts from the mould and stick a paddlepop stick into each one. You can also melt and drizzle chocolate on each donut.