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!
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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 just made this and I really want to try variations now! It was incredibly refreshing:)
I never babysat, though I was secretly in love with the “idea” of the babysitter’s club, I never read any of the books either. I failed – yes straight out failed – miserably – the course at school when I was like fourteen and never looked back.
Now I have a daughter of my own and think those people who run the course are full of sh— and if I failed then *good* for me. I wasn’t wrong then. Those people must not have heard of common sense.
Now I have a question: why can you not omit the salt?
(and yes … its still on tv in its fifth or tenth season of re-runs – much to my dismay and my DD’s enjoyment, though really it should be replaced by ‘angry beavers’ because really, who doesn’t love Stump?)
LOL I guess you can technically omit the salt if you want to… I just wrote not to because I know people will think it’s weird to have salt in a sweet ice cream recipe. But a tiny pinch of salt really brings out the sweet flavor :).
This looks AMAZING. I can’t wait to try it 🙂 Thanks for sharing! By the way, I really enjoyed your posts on how to have a successful blog!
Love this recipe, and your blog, what a great concept!! I’ve pinned it on my “things to make” recipe board on Pinterest and am going to follow you on Twitter too!
Aww thank you so much! That really means a lot to me 🙂
This is excellent! Just made it for my husband. His favorite ice cream flavor is cake batter. I added 2 drops of blue food coloring to make it more believable. Thanks for all your amazing recipes 🙂
I saw this unsweetened almond-coconut milk blend (by Blue Diamond) and thought it would be perfect for this recipe — and it is deeeelicious! Well done.
Dear CCK,
I have a life-threatening allergy to coconut and all coconut products. Is there any kind of vegan recipes you can come up with for me?
Thanks
Jmikes
LOL many of my recipes don’t contain coconut! Just browse through my recipe page: https://lett-trim.today/chocolate-covered-recipes/snackity-snacks/%3C/a%3E%3Cbr /> 🙂
Could this be made in an ice cream maker? I don’t have a blender, much less a vitamix. 🙁
sorry, haven’t tried it
Have you tried making any of these ice creams in a magic bullet? I might give it a whirl this evening…
I think you could get a smoothie out of it… if you thawed a lot.
How do you keep the sprinkles from losing their color when mixing everything together? It looks so pretty in the picture!