Description
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.
Ingredients
Scale
- 2 - 14 ounce cans of full-fat coconut milk (white part only, see notes*)
- 1/2 cup plant-based milk
- 1/2 cup white sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2/3 cup vegan funfetti cake mix (yes, straight from the box!)
- 1/4 teaspoon salt
- 2 tablespoons sprinkles
Instructions
- Line an 8x4 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!
Notes
The night before you want to make this recipe, chill the cans of coconut milk in the refrigerator. This will separate the liquid from the coconut cream. We will only use the coconut cream part for this recipe. To avoid food waste, save the coconut liquid to use in smoothies!
Dip your ice cream scooper in hot water to easily scoop the ice cream!
- Prep Time: 10 Minutes
- Freezer Time: 8 Hours
- Category: Dessert
- Method: Freezer
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
