Rainbow Fruit and Yogurt Layered Ice Cream is filled with delicious sweet raspberries, blueberries, and kiwi whipped with coconut vanilla yogurt. After frozen, it's a rainbow of PINK, white, purple and kiwi ice cream layers.
Eat for Breakfast?
Rainbow Layered Fruit and Yogurt Ice Cream is so healthy that you could eat it for breakfast. It is just like just eating fruit and yogurt but 100 times more fun!!! I love berries and yogurt. We have also been known to eat easy blueberry tarts with puff pastry and Grandma's Apple Pie for breakfast, but that will be our little secret. (smiling)
In addition, berries are the preferred fruit if you are trying to maintain a diabetic friendly diet. However, you can use any fruit your little heart desires. Frozen fruits are even better as they help the layers freeze faster and that is very a good thing.
Dietary Restrictions
I used unsweetened vanilla coconut yogurt to keep it dairy free, diabetic friendly and paleo friendly but you can use any yogurt you like. However if you do not need to worry about those things, then you could just add a vanilla yogurt and all you would need to do is add the fruit. Greek yogurt like we used in our chocolate frozen yogurt bites makes this sweet dessert extra creamy.
How to get the Layered effect
I know it looks complicated but trust me anyone can do it, it is SO easy. The hardest part is just waiting to eat it until it is frozen.
- Do you have a little loaf pan to make bread? If you do go find it and line it with plastic wrap both ways that is long enough to provide cover for it whilst it is in the freezer.
- Then, crack out your food processor, your frozen berries and your yogurt and whiz them up and put in 4 separate containers.
- Then you just freeze one layer at a time, let it freeze over night and then like magic you have a healthy and delicious Rainbow Fruit and Yogurt Layered Ice Cream. How easy is that!?!
Think Pink!
I love those pretty PINK layers of the fruit and yogurt. It is the time of the year that we need to be thinking about PINK. Lots of PINK ribbons. Lots of PINK food and lots of MRI's and girly checkups.
October is breast awareness month
Today, this message goes out to you all of you lovely girls and women to please take care of yourself and get checked. Breast cancer is not something that happens to everyone else, it can happen to you too.
This week my heart is very heavy as I have just found out that a very dear friend has just been diagnosed with breast cancer this week. However, they have caught it very early and we are very optimistic and sending loads of prayers and well wishes her way. To my dearest friend, this post is for you sending you positive thoughts and hugs from Hong Kong to you.
Think PINK! Schedule your appointment girls and enjoy a delicious Rainbow Fruit and Yogurt Layered Ice Cream!
More Delicious Dairy Free Frozen Dessert Recipe
Chocolate Pecan Butter Banana Ice Cream
No-Churn Dairy Free Mango Swirl Ice Cream
Matcha Banana Strawberry Ice Cream Cups
3 Healthy Sorbet Recipes (Lychee, Raspberry & Blueberry)
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Rainbow Fruit and Yogurt Layered Ice Cream
Ingredients
- 24 oz unsweetened vanilla coconut dairy free yogurt
- 2 cups raspberries and a handful reserved for garnish (I used frozen but you can use fresh as well)
- 2 cup blueberries
(I used frozen but you could use fresh as well) - 2 kiwi
peeled and sliced (you can use other berries or fruit in season) - optional - sugar or sugar alternative honey to taste (if diabetic then sugar alternative of choice to taste)
Instructions
- Line loaf pan with cling wrap in both directions and make the cling wrap long enough to cover the Rainbow Fruit and Yogurt Layered Ice Cream while in the freezer.
- In a food processor add your raspberries and pulse until little icy flakes, if using frozen raspberries (if you do not have a food processor then chop raspberries finely with a knife) add 6 ounces of yogurt and either honey or sugar alternative of choice to desired level of sweetness and mix well. Add the raspberry and yogurt mix to the bottom of the cling wrap lined loaf pan and spread evenly. Place the pan in the freezer while you prepare the other ingredients.
- In a bowl mix 6 ounces of yogurt and sugar alternative or honey to desired sweetness. After the loaf pan with the raspberry and yogurt mixture has been in the freezer for 15 minutes, add the sweetened vanilla yogurt on top of the raspberry yogurt layer and carefully spread evenly. Return the pan to the freezer while you prepare the other 2 layers.
- Wash your food processor. Add blueberry and pulse until little ice flakes, if using frozen blueberries (if you do not have a food processor then chop blueberries finely with a knife) add 6 ounces of yogurt and either honey or sugar alternative of choice to desired level of sweetness and mix well. Place the blueberry yogurt mixture in a bowl and set in the refrigerator to keep cool.
- Wash your food processor. Add kiwi (or any fruit of choice) and pulse (if you do not have a food processor then chop kiwi finely with a knife) add 6 ounces of yogurt and either honey or sugar alternative of choice to desired level of sweetness and mix well. Place the kiwi and yogurt mixture in a bowl and set in the refrigerator to keep cool.
- Add the blueberry and yogurt mixture to the top of the vanilla yogurt mixture and spread evenly. Place in the freezer for 15 minutes. Then add the final kiwi yogurt layer on top of the blueberry yogurt mixture and spread evenly and cover with the ends of the cling wrap and place back in the freezer for about 6 hours or up to overnight to freeze.
- When ready to enjoy the Rainbow Fruit and Yogurt Layered Ice Cream, remove from the pan using the cling wrap. Unwrap the cling wrap, invert and set on a cutting board. Allow the Rainbow Fruit and Yogurt Layered Ice Cream to set for about 15 minutes at room temperature, slice and enjoy with a few raspberries on top for garnish.
Ian says
I would think I can use a lot of different fruit colours
Julie at Hostess At Heart says
This is almost to gorgeous to eat, but I would give it my best try!
dianeskitchentable says
Now this looks fabulously beautiful! I made something that was similar from a Martha Stewart recipe on what must have been the hottest day of the year. Crazy me...I didn't read everything all the way through and only realized after I started that the estimated time to MAKE was 6 hours. Of course hers involved fresh fruit that had to be bsolied or puréed, was about 8 layers, and for some inexplicable reason she had you making one layer at a time, letting it freeze, then using the pan for the next layer...seriously. Once I caught on to her one pan at a time game, I sent my husband for a few more pans. Trust me, I'm going with your version!
Amira says
It is not ice cream season in my part of the world, yet this healthy dessert can be enjoyed any season. I would like a slice now and it is so easy and does not require special kitchen tools... I really love that.
Sorry to hear about your friend and I hope she will be ok soon and it will be contained. I was glad to know it is in the early stages, will so much increase her chance to defeat it. Tell her to stay strong from me.
Anna @ shenANNAgans says
Brilliant & oh so clever you are!!! Love that this is dairy free, diabetic friendly and paleo friendly too. I am making this beauty on the weekend. Really loving all the amazing recipes I am finding now I am on this strict diet, there really is no reason to eat badly huh?! Tweeting the bajinkas out of this. 🙂
Culinary Flavors says
What a beautiful layered ice cream Bobbi! I have learned to check my breast every year since the age of 19. Pinned and stumbled!
Hester @ Alchemy in the Kitchen says
What a pretty dessert and kinda healthy too. (Thanks for the reminder for regular checkups too)
shashi at runninsrilankan says
Bobbi - this is gorgeous! Love these layers and the fact that this Rainbow Layered Fruit and Yogurt Ice Cream is gluten and dairy free! I am a huge fan of any treat that is healthy enough that I could eat it for breakfast! 🙂