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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I tried making this tonight. Even with a normal blender, this came out pretty creamy. Next time, I’m going to try adding some coconut milk or cream — the almond flavor was nearly overpowering for me.
You are on a cake batter rage! I think you like sprinkles more than those kids..hahahaha!! I can’t wait to try this recipe. Thanks!
Yum!! Looks delicious!!
I featured you on my blog today, come check it out 🙂
http://www.artsyfartsymama.com/2012/08/pinteresting-features-n-shtuff-44.html
Aw thank you so much!
Is this dairy free?
My entire website is dairy free 🙂
Just be sure to use your favorite dairy-free milk, such as canned coconut milk or almond milk.
Katie,
I first wanted to let you know that I LOVE your blog! In fact, you have inspired me to go vegan! Anyways, I am trying to win the cuisinart mixer and I re-pinned the cake batter frozen yogurt. I chose this recipe because what can be better than ice cream and cake, all wrapped up in a bowl?!
I made this with homemade coconut milk (sans the sprinkles) a few nights ago and it is by far the BEST vegan vanilla ice cream I have made. Adding the melted coconut butter really helps the flavor and texture. I can’t thank you enough. My husband and daughter love it. I actually can’t stop thinking about it! Thanks again!!
Just put this in the freezer. Even my picky eater is waiting in anticipation of this treat.
HOW DARE YOU SPEAK ILL OF LIZZIE MCGUIRE! That show was really good 🙁
This looks great! But you should be aware that 1 cup of coconut milk is almost 500 calories…
Hey there, Little Miss Chocolate Covered Katie!
First, you re so darling and I love all of your wonderful ideas! We are all about the cake batter recipes and can’t wait to try this one. I was just toying with the exact recipe idea for your chocolate chip mint ice cream from frozen bananas (less the green) and I will now try it for certain! Also, did you know that IF you use white beans instead of garbanzo beans and melt the chocolate chips prior to adding to the blender, your deep dish chocolate chip cookie pie turns into AMAZING BROWNIES!?!?! (Also, you can lessen the oil by more than half and substitute with fat free Greek yogurt to lessen the fat, but I think that goes against your idea of staying away from dairy.) Thanks for such great posts! Keep up the wonderful work in the kitchen!
I love your brownie idea 🙂
This ice cream looks incredible! Love healthy, lighter ice creams that are still super tasty. I have never baby-sat before, as I am kind of uncomfortable around kids. But I used to love my baby-sitters. It was like having a best friend who played with me and went shopping and out to eat – it was a blast. I’m sure you’re a great baby-sitter.
I made this recipe as written but, put the liquid into silicone molds. My daughter LOVES her new ice cream treats!
Please DO NOT USE STEVIA FOR CHILDREN UNDER 12!! It is well proven that it can have side effects that mimic stereroids in their systems. Both my family doctor and my nutritionist warned me of this. Just use sugar.
This looks great, have you tried making it in a regular ice cream maker? I have one just laying around because I am avoiding the dairy fat but I haven’t found any other recipes. This looks like it might work, so creative, job well done.
Yes, it works 🙂
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!