1. Beat the whipped cream with an egg beater, pour in yogurt and condensed milk, stir well, pour into five cups in five equal parts, add pigments of different colors, stir well, put them into a mold after color separation, pluck the flowers with a toothpick, sprinkle sugar beads, and freeze for five hours.

2. Add sugar to two eggs and mix well. Heat the butter until it melts, pour it into the eggs, sift in the low-gluten flour and stir it into a paste.

3. Preheat the egg roll machine, pour in the batter, make the egg cone skin, roll it up with an egg cone mold, and cool it to shape. Spread melted white chocolate and sprinkle with sugar balls.

4. Take out the ice cream, dig out the ice cream balls and put them into the cone, and the dream unicorn ice cream will be ready.