New UNICORN ICE CREAM Recipe

Are you ready for the most magical Ice Cream recipe you’ll ever find? Not only is it cute, but it’s great for all ages. Best of all, it's braces friendly & taste buds approved! Unicorn Ice Cream is magic on a cone!

UNICORN ICE CREAM

INGREDIENTS

• 2 cups whipping cream
• One 14 sweetened condensed milk

Gel food coloring:

• Electric Blue
• Electric Green
• Egg Yellow
• Magenta
• Purple
• Star Sprinkles
• Purple Disco Dust (optional)
• Green Disco Dust (optional)

INSTRUCTIONS

1. In a large mixing bowl, beat the whipping cream until medium peaks form.
2. Pour the can of sweetened condensed milk into the whipped cream, and fold the whipped cream and condensed milk together until completely combined.
3. Separate the ice cream base into 5 bowls. Add 2-4 drops of food coloring to each bowl (1 color per bowl). Use a spoon to mix in the food coloring until it is evenly distributed in the ice cream base. You can add more food coloring as needed to reach your desired color.
4. Using a standard loaf pan, layer the ice cream. Place ½ of each color in the pan in big dollops. (I layered the blue, green, and purple first, and then the yellow and pink on top of that.) Then repeat the color layering.
5. Run a butter knife through the ice cream a few times in each direction to swirl the colors together. You don't want to completely mix the colors, just swirl them a bit.
6. Top the ice cream with star sprinkles and sprinkle with disco dust. Because everyone knows unicorns are glittery.
7. Cover the loaf pan with plastic wrap and freeze for 8 hours to overnight, or until the ice cream has set up.

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Stacked Quesadilla Tower For Super Bowl Sunday

In this stacked tower quesadilla recipe, stack tortillas with black beans, squash, and plenty of cheese, and more.

Ingredients (4 SERVINGS)

• 4 8-inch-diameter flour tortillas
• 1 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
• 2 tablespoons vegetable oil, divided
• 1 cup chopped white onion
• 1 15- to 16-ounce can black beans, rinsed, drained
• 1/2 cup salsa, divided
• 2 garlic cloves, chopped
• 1 teaspoon chili powder
• 1 cup coarsely grated hot pepper Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Sour cream
• Additional salsa
• Fresh cilantro sprigs (for garnish)
• Choice of Meat (optional)

Preparation

1. Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
2. Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
3. Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.