This no-churn vegan cake batter ice cream is cake in ice cream form! It’s perfect for a summer birthday, party, or really whenever you are wanting a frozen treat on a hot summer day.
Is it even summertime with the occasional treat of ice cream?? This vegan cake batter ice cream is absolutely perfect for a summer birthday or any summer party really! At the same time, you really don’t need any excuse to whip this up whenever you want a fun and delicious ice cream treat!
So, read on to learn more about this vegan cake batter ice cream recipe and how you can make it for yourself whenever you get a craving!
Cake Batter Ice Cream Ingredients
- Coconut milk – Coconut milk is a rich and creamy liquid made from coconuts. Did you know it’s actually a mix of coconut flesh and water? It’s usually about 50% water, whereas coconut water is about 94% water. Coconut milk is high in calories, yes, but it also contains a ton of nutrients. It also brings the perfect level of richness to this ice cream recipe.
- Plant milk – Soy milk, oat milk, almond milk, coconut milk—we’re really spoiled these days! While you can simply choose your preferred plant milk, you may get a richer result if you opt for a creamier plant milk rather than one that’s more “thin,” i.e. more watery.
- White sugar – You can substitute other types of sugar, but white sugar works well and is nice for that classic doughnut taste. You should know, however, that many white (and brown) sugars are not vegan-friendly (at least in the U.S.). This unfortunate issue is due to bone char. Luckily, you can find vegan-friendly white and brown sugar online if not in your preferred grocery stores. I tend to get the Wholesome brand at the grocery store that’s vegan!
- Maple syrup – Maple syrup is a delicious sweetener, as we all know from pancakes. That said, it’s a great vegan sweetener in general. While it might not necessarily be all that much healthier than regular sugar, it does at least contain some minerals and antioxidants, including high amounts of manganese and zinc.
- Vanilla extract – It’s not a huge deal if you don’t include it, but vanilla extract adds a wonderful touch!
- Vegan funfetti cake mix – You can either use funfetti cake mix or just vanilla or yellow cake mix if you can’t find it. One vegan possibility for funfetti cake mix is the brand Annie’s.
- Salt – It’s tempting to skip out on the salt, but even just a pinch can help elevate the other flavors! Cooking and baking (and healthy living) are all about balance.
- Sprinkles – Sprinkles help bring out the “funfetti” part of this recipe. While they’re not absolutely necessary, they help bring a pop of color and make eating the ice cream a little more, well, fun! Luckily, sprinkles tend to be vegan so long as the sugar used in them is and they don’t contain confectioner’s glaze. (You can read more about vegan sugar here and confectioner’s glaze here.) A few vegan sprinkles brands include Wiltons, Let’s Do Organic, Quality Sprinkles, and Marshalls Creek Spices.
What Does No-Churn Mean?
You may be wondering, what does “no-churn ice cream” mean? Good question!
So, ice cream makers use a churning method, which means that the ice cream is processed by being turned over vigorously. No-churn ice cream thus generally means that it can be made without an ice cream maker.
There’s another aspect to no-churn ice cream, however, and it comes down to the ingredients. No-churn ice cream does not contain eggs, meaning it can easily be veganized so long as you use non-dairy milk. This kind of ice cream is sometimes known as Philadelphia-style ice cream (or just as “American” style ice cream).
Line an 8×4 loaf pan with parchment paper and set it aside.
Add all of the ingredients except the sprinkles to a high-speed blender and blend until completely smooth. Taste and adjust flavors if needed.
Add the sprinkles and pulse just to incorporate them into the ice cream mixture.
Pour the ice cream mixture into a loaf pan and top with more sprinkles if desired. Freeze, covered, overnight, or for at least 8 hours.
When ready to enjoy your ice cream, remove the loaf pan from the freezer and let it sit at room temperature for 15-20 minutes to soften. Scoop into bowls and top with more sprinkles, chocolate sauce, or whipped cream!
What Boxed Cake Mix is Vegan?
You may be surprised, but it generally isn’t that hard to find a vegan boxed cake mix. That’s because these mixes often require you to add ingredients such as eggs and milk on your own. That means that you can simply use a vegan egg replacer and plant-based milk!
One brand you can look for is Annie’s, which has a vegan funfetti cake mix that works perfectly for this recipe.
Other brands you can find just about anywhere are Betty Crocker and Pillsbury. Almost all Better Crocker and Pillsbury mixes are vegan, meaning you just have to replace the egg and milk as said above!
The sky’s the limit! Really, though, it just comes down to whatever you prefer!
Here are some ideas to get your creative juices flowing:
- Fresh fruit
- Cocoa powder (for chocolate cake batter ice cream)
- Crushed oreos
- Crushed cookies
- Vegan chocolate candy
- Chocolate chips
- Melted chocolate for a swirl throughout
- Peanut butter
This vegan cake batter ice cream is super fun to begin with, so don’t be afraid to go simple with it or get a little crazy!
Here are some serving suggestions:
- In a cone
- As the base for a cake batter milkshake
- As the base for an ice cream sundae
- In a banana split
- In an ice cream cake
What is no-churn ice cream?
No-churn ice cream refers to ice cream that is made without an ice cream machine (thus no churning). It can also refer to ice cream that is made without eggs (American or Philadelphia-style ice cream).
Are boxed cake mixes vegan?
Many vegan cake mixes are actually vegan! That’s because they ask you to provide your own egg and milk, typically. So, as a vegan, you can simply substitute an egg replacer and your own plant-based milk. Not all boxed cake mixes are vegan, however, so be sure to check.
What’s the best vegan cake mix?
Many Better Crocker and Pillsbury cake mixes are vegan. You can also try these brands: Annie’s and Simple Mills (gluten free);
What is funfetti?
Funfetti is owned by Pillsbury and the classic variety is a white or yellow cake with sprinkles. A long-time favorite, especially of kids, you can use funfetti cake mix to make this vegan cake batter ice cream recipe!
Can I make this recipe gluten-free?
Yes! You’ll just need to use a gluten-free cake mix.
How do I store this vegan cake batter ice cream?
For best results, put your vegan cake batter ice cream in the freezer in an airtight container. Watch out for freezer burn, but it should stay good for at least a couple of weeks.
Why You’ll Love This Recipe
This recipe is a healthier version of classic ice cream. It’s a fun treat with the cake batter flavoring, which also makes it perfect for birthdays and other celebratory occasions. That said, you’ll need no excuse to whip this up whenever you want a cold and delicious treat because it’s…
- Healthier – As far as ice cream goes, this is a healthier version as it foregoes the dairy. You can also modify the amount of sugar you add if you want to make it a little less rich and healthier (or more decadent and less healthy).
- Cake in ice cream form – This cake batter ice cream cake is seriously cake in ice cream form! It’s a fun and delicious treat that is bound to impress and also makes the perfect base for a variety of desserts, including ice cream cake, milkshakes, ice cream sundaes, banana splits, etc.
- Easy – 5 words: no ice cream maker needed!
Let me know if you try out this vegan cake batter ice cream, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.
Try more vegan dessert recipes below:
- Strawberry banana popsicles
- Lemon poppy seed donuts
- Nutella stuffed chocolate chip cookies
- Pomegranate chocolate tart
- Raspberry custard tart
- Matcha glazed donuts
- Millionaire shortbread bars
- Chocolate dipped ice cream bars
- Refined sugar-free apple crisp
- Pumpkin pie bars
- Gingersnap cookies