Vegan Cake Batter Ice Cream

Vegan Cake Batter Ice Cream

Made with Native Forest Organic Classic Coconut Milk by @purelykaylie

This vegan cake batter ice cream is sweet, rich, creamy, and tastes like funfetti birthday cake!

It's made entirely vegan, dairy-free, egg-free, and gluten-free optional!

This dairy-free ice cream recipe is made with Native Forest Organic Classic Coconut Milk, yellow cake mix, rainbow sprinkles, and vanilla extract.

It's a festive dessert for birthdays, parties, and celebrations!

The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.

Pour mixture into the ice cream maker. Churn according to the ice cream maker's instructions. During the final 2-3 minutes, add rainbow sprinkles!

After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve!

Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping.

This cake batter ice cream tastes just like birthday cake, it's sweet, creamy, and rich with vanilla flavoring!

What are you waiting for!? Grab this delicious recipe below.

INGREDIENTS


INSTRUCTIONS

INSTRUCTIONS WITH AN ICE CREAM MAKER (BEST METHOD)

  1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
  2. The following day, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread yellow cake mix across the baking sheet. Bake for 5 minutes. Remove from the oven and let cool completely.
  3. Add full-fat coconut milk, sugar, heat-treated cake mix, vanilla extract, almond extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  4. Pour mixture into the ice cream maker. Churn according to the ice cream maker's instructions. During the final 2-3 minutes, add rainbow sprinkles.
  5. After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.
  6. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

INSTRUCTIONS WITHOUT AN ICE CREAM MAKER (NO CHURN)

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread yellow cake mix across the baking sheet. Bake for 5 minutes. Remove from the oven and let cool completely.
  2. Add the canned coconut milk, sugar, heat-treated cake mix, vanilla extract, almond extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  3. Pour mixture into a freezer-safe container. Add rainbow sprinkles and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).
  4. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
NOTES:
  • *Yellow cake mix: You must bake the cake mix before making this recipe. This ensures it is safe to consume.
  • Ice cream maker vs. no churn: I recommend using an ice cream maker because it will create a creamier consistency.
  • How to store: Store cake batter ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.