Do you know the one food that I’ll eat any time of year, in summer and in snow, night and day, for moments of celebration and sadness? Ice cream. Ice cream is always there, it’s always delicious, and sometimes it’s even vegan.
This vegan cake batter ice cream is dangerously good, and as I was eating it I couldn’t even tell that it was vegan. The vegan ice cream I’ve tried making in the past that came out super hard and crystallized for some reason, but this easy recipe that I’m going to share with you makes perfectly smooth, creamy, scoopable ice cream that you would happily eat in an igloo. It’s that good, and that easy.
One of my favorite ice cream shops is Coldstone Creamery, and even though I haven’t had it in a long time I can still taste my favorite flavor of ice cream of theirs: cake batter. There’s something about cake batter ice cream that makes it the perfect base for just about every topping and mix-in that you can imagine. It goes well with fruit, chocolate, sprinkles, candy, literally everything. I used to love Coldstone Creamery so much that I even applied for a job there when I was in high school. I would still work there today if they offered me the job.
So you can say that this is a copycat recipe for that Coldstone Creamery cake batter ice cream that I used to love, and you’ll love this too even if you’ve never had their ice cream before. This recipe only has a few ingredients (and one secret ingredient) so you can whip it up pretty much any day of the week, for any reason. No birthday party necessary!
Get your spoons ready to dig into this vegan cake batter ice cream. Hope you love it!
- 1 1/2 c classic yellow cake mix, dry
- 1/2 c granulated sugar
- 1 can of coconut milk
- 1 can of coconut cream
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
- 1/2 cup rainbow sprinkles
- Combine cake mix and sugar in a medium bowl. Whisk together until combined and free of clumps. Add coconut milk, coconut cream, vanilla, and salt and whisk until well combined again.
- Add to ice cream maker and churn according to manufacturer’s instructions.
- Pour 1/2 of the soft ice cream into an ice cream tub (or a bread loaf pan would work too) and sprinkle with the rainbow sprinkles. Lightly swirl the sprinkles and ice cream together. Pour remaining ice cream on top, and then finish off with another handful of sprinkles.
- Freeze for 6 hours until scoopable, or eat right away!
Adapted From: The Slow Roasted Italian