9 BEAUTIFUL Unicorn Recipes You Should Totally Make This Weekend

Using a food processor (or a gallon-sized Ziploc bag and rolling pin), crush the golden Oreo cookies into crumbles, then set aside.

 Using a stand mixer (or hand mixer and large bowl), add in chilled heavy cream, cotton candy syrup, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.

Divide cream into four even parts, then set one part aside. For the three remaining parts of cream, add neon food coloring (to do as pictured, use pink, purple, and blue) and mix until desired color is reached. Add the 4 parts of cream into separate pastry bags with decorative tips (or plastic bags with the corner cut out) and set aside.

Prepare two plates: For the first, pour a few tablespoons of rainbow sprinkles. For the second, squeeze some pink sparkle gel in the middle of the plate. Using your chosen serving glasses, roll the rim of the glass in the pink sparkle gel, then roll it in the sprinkles. When the rim of the glass is decorated, set aside and move on to the next glass.

Assemble the parfait by layering crumbled Oreos and cotton candy cream as desired. Top parfaits with rainbow sprinkles, Lucky Charm marshmallows, and more pink sprinkle gel. Then serve or refrigerate up to four hours before serving!

Bring cream cheese to room temperature.

Blend all ingredients except the colors until smooth.

Divide among four little dishes and stir a different coloring into each dish. (Be very light-handed if using turmeric and spirulina, as these flavors are strong and a little goes a long way.)

 Drop spoonfuls of each color into a serving bowl, alternating colors. Then swirl colors together with a spoon. Leftovers can be covered and refrigerated up to three days.

In a small bowl, stir together 1/4 cup honey, half the "Sky Blue" coloring packet (or to desired tint) and coconut extract. Drizzle down the sides of a clear plastic cup. 

In a blender, puree together mango, milk, 1/4 cup honey and just enough of the "Berry" coloring packet to create a pretty pink. Blend until smooth. Pour into drizzled cups. Top with whipped cream.

Stir together blue sprinkles, half of citric acid and a small sprinkle of "Sky Blue" coloring powder. Stir together pink sprinkles, half of citric acid, and a small sprinkle of "Berry" coloring powder. Sprinkle sprinkles on top of whipped cream and serve!

In a microwave safe bowl, combine one Jell-o packet and one quarter cup of soda. Microwave for 30-40 seconds until completely dissolved.

Combine 2 cups of sugar with the soda in a large mixing bowl and mix on low until completely combined. Continue adding in sugar until a soft dough like consistency forms.

Turn dough out onto a surface coated in powdered sugar and kneed until dough is no longer sticky. Wrap in plastic wrap until ready to form.

Repeat this process with each desired color of Jell-o. When ready to form, twist together colors to create unicorn horns.

Prepare an 8x8 inch pan with parchment.

Place white chocolate, heavy cream and vanilla extract into a a microwave safe bowl. Melt in 30 second intervals until smooth.

Add a few drops of purple food coloring. Keep adding until you get the desired color.

Pour in prepared pan and smooth with a knife or offset spatula. Add sprinkles. Press lightly into fudge.

Refrigerate for at least 90 minutes, then cut into squares. Allow the fudge to come to room temperature before serving.

In a large mixing bowl, beat the whipping cream until medium peaks form. Then pour the can of sweetened condensed milk & vanilla into the whipped cream, and fold the whipped cream and condensed milk together until completely combined.

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.

Using a standard loaf pan, layer the ice cream. Place ½ of each color in the pan in big dollops. Then repeat the color layering. 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. Top the ice cream with star sprinkles and sprinkle with disco dust. Because everyone knows unicorns are glittery.

Cover the loaf pan with plastic wrap and freeze for 8 hours to overnight, or until the ice cream has set up.

In a medium saucepan combine milk, vanilla, sugar, white chocolate, and 2 drops of pink food coloring.

Heat over low heat, stirring constantly until white chocolate is melted and sugar is dissolved. Remove from heat.

To prepare mugs line rims with blue frosting and dip into sprinkles.

Pour warm hot chocolate into mugs and top with whipped cream, sprinkles, mini marshmallows and a little extra frosting, if desired.

Combine your cake mix, water, eggs and oil into a bowl and mix until together. Then add into an electric mixer for 2 minutes on medium.

Now separate your cake batter into four bowls for four colors. Add red, green, yellow and blue food coloring separately to each bowl to create 4 different batter colors.

Set your ice cream cones into a cupcake/muffin tin. Alternate batter colors into each cone until you have about 1 inch room left from top, which allows for the cupcake to bake up.

Bake at temperature according to package directions for 20-25 minutes. Allow to cool completely before decorating. 

For frosting, add your butter into your mixer on medium until it’s fluffy. Then add your vanilla, milk, and sugar. Mix together on low until its all together.

Separate your frosting into different bowls and tint the colors you are going for. Fill your 3 piping bags and cut off tip of each one.

Attach a circle tip #1A to a separate bag with a coupler on the end and cut. Put 3 bags of colored frosting inside the coupler bag with the coupler so that the tip of each bag is in the circle tip, creating one frosting bag. Swirl and frost cupcakes into your unicorn poop!

Preheat oven to 175 degrees.

Beat egg whites on high until stiff peaks are formed (about 2 minutes). Add 1/2 cup powdered sugar and beat for another 5 minutes until glossy and stiff. Gently fold in remaining powdered sugar and the strawberry extract until well combined.

Separate meringue into 3 bowls. Add a few drops of food coloring to each bowl.

Using a 3-Color Coupler fill 3 icing bags with the different color meringue. Squeeze the meringue onto a cookie sheet lined with parchment paper.

Bake at 175 for 2 hours. When finished, let cool for 10 minutes before serving.