Secretly healthy birthday cake batter ice cream, with no eggs or dairy!
I had the privilege of babysitting two adorable little girls last night, and I brought my Vitamix.
As a teenager, I didn’t really like babysitting, even though do I love children.
It’s just… after a while, I get to a point where I never want to see another Barbie or play the role of the dad in “House,” can’t stand the show Dragon Tales, and wish the kids would just go to bed already.
(Now I am very sorry for tormenting my own babysitters and never going to sleep for them.)
That being said, I had the rare opportunity (rare because I pretty much stopped babysitting after high school) to babysit for these little angels last night and actually found myself having fun!
Also Try This Almond Milk Ice Cream – 5 NEW Flavors
I got the cake batter ice cream (or birthday cake ice cream) idea from my popular Cake Batter Milkshakes.
And last night seemed like a perfect opportunity to try it out, since kids love sprinkles. Plus, kids seem to really love blending things. In any case, it beat watching Dexter’s Laboratory.
The girls adored the cake batter ice cream, which we called “Fairy Dust Ice Cream.”
Did you ever babysit?
When I babysat, the kids often wanted to just watch tv, which made my job easy, but boring. And some of the shows were really awful. Cow and Chicken, Ed Edd and Eddy, Lizzie McGuire, SpongeBob…
(Ok, so I secretly liked SpongeBob.)
Were you good about going to bed for your own babysitters? I was not. But these kids were incredibly good.
I’m already looking forward to spending time with them again. Our next project is to cake batter-ify these Vegan Donuts.
Or, as the girls would say, fairy dust doughnuts!
Cake Batter Ice Cream
Ingredients
- 2 cups milk of choice
- 4 tbsp sweetener of choice
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 1 tbsp sprinkles, or homemade sprinkles
- 1/2 cup butter, or coconut, almond, or cashew butter (for no butter, try this Coconut Milk Ice Cream)
Instructions
- *For more cake batter flavor, add 1/4 tsp butter extract, which is surprisingly vegan. If you don’t have an ice cream maker or high-speed blender, see these directions.Whisk ingredients. If you have an ice cream machine, churn according to manufacturer’s instructions for your machine. Or if you have a high-speed blender like a vitamix, pour the mixture into ice cube trays and freeze, then blend the frozen ice cubes until smooth, using the tamper to blend evenly. Eat now, or freeze about an hour for a firm texture. Due to the lack of preservatives, homemade ice cream is best the day it’s made (you can technically freeze up to a month and thaw before consuming).View Nutrition Facts
Notes
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Hey Katie!
I’ve been chowing down on your recipes for a while now (telling everyone who’ll listen in the meantime) but this will be my very first comment! I’ve made this recipe as written several times but… I just got an icecream maker so I had to try it out! I made the peanut butter version in the machine as written and it was fantabulous! I decided though that I would try the cake batter recipe smushed together with another recipe I found for cornstarch icecream. (The recipe can be googled) I pretty much just used almond milk as the milk in the other recipe along with your suggestion of coconut butter and of course the vanilla and salt. Holy cow. It’s amazing and you must try it immediately.
That is all.
🙂
I was so excited to see your comment. I am trying to find recipes for our 4 quart ice cream maker, what size is yours and could you please tell me what quantities you used?
Hi,
Can you explain how this is 40 calories a serving to me? Silk almond milk is 90 calories per cup, so I am confused as to how this actually pans out. Thanks!
Katie, Have you ever made your recipes in an old fashioned ice cream maker? My kids have dairy allergies and I want to make large batches for our family (6 of us!) I would love to have recipes with adjusted measurements for a 4 quart ice cream maker. Any ideas? Thanks!
I haven’t tried, but I don’t see why you couldn’t do this one in an ice cream maker. Or try my four ingredient ice cream recipe instead. https://lett-trim.today/2011/12/07/four-ingredient-ice-cream/%3C/a%3E%3C/p%3E
I made this and it came out to be a slush…
wow katie i like the cake batter ice cream it,s good,:) how are you,:) and talk to you soon,:) bye,:)
Would these work with an ice cream/froyo maker? Like a cuisinart one? I don’t have a vitamix but I was planning on buying an ice cream maker to make your ice cream recipes at home!
I will defiantly try this but I really love chocolate, so maybe I will modify it, and I just became the owner of a vitamin a couple of months ago! 🙂
I knew you wouldn’t let me down. I saw the facebook post and I was just hoping this would be vegan! Thanks
Hi Katie,
I REALLY need a substitution for coconut butter. I can never find it ANYWHERE and you use it a lot in your recipes.
Thank you!!!
just made this 😀 😀 can’t wait to see how it turns out!!!
you are an amazing person Katie!
All your recipes are just amazing! i’m amazed a little bit more each day i find a new awesome recipe! Keep them coming gurlll and thank you! I really appreciate you posting your recipes instead of selling them to people! 🙂
Thank you so much for trying it 🙂