Vegan Mermaid Nice Cream

Recipe by Mona Zavosh

Blue/Green Layer
2 ½ cups coconut whipped topping
1 ½ teaspoons spirulina microalgae
1 teaspoon vanilla extract

Purple Layer
½ cup coconut whipped topping
1 tablespoon blueberry puree
1 teaspoon vanilla extract

Place the coconut whipped topping in the refrigerator to thaw for 4 hours or overnight.
In a small mixing bowl, combine the whipped topping with the spirulina powder and vanilla extract until fully combined. Place the bowl in the refrigerator.
In a separate bowl, combine the whipped topping with the blueberry puree and vanilla extract.
Layer the two colors with plain white coconut whipped topping into an 8"x4"x2.5" loaf pan, starting and ending with the blue/green. Tap the loaf pan on the counter several times.
Using a bamboo skewer or knife, swirl the colors together to create a marbleized ice cream. Cover with plastic wrap and place in the freezer for 2-3 hours.
Serve the ice cream with kiwi and coconut flakes!