Birthday Cake Ice Cream

I don’t know about you but I like to have my cake AND ice cream which is why this birthday cake ice cream recipe is the best of both worlds! It has a creamy dairy free base made with cashews and coconut cream, and has actual birthday cake mixed in that is gluten free and vegan friendly! This recipe requires no churning and can easily be made in a blender. Don’t forget to use the rainbow sprinkles as well because they really make this ice cream a party!

What you will need

Raw Cashews – Soaking raw cashews in hot water makes them very soft and great for blending into a smooth and creamy consistency. This is a great base for dairy free ice cream because it makes the texture softer and less icy.

Coconut Cream – You will want to make sure to get full fat coconut milk from the can.

Maple Syrup – This is what we will use to sweeten the ice cream. I love using maple syrup as a healthier alternative to processed sugars.

Coconut Milk – Like the cream, you will want to buy the full fat coconut milk from the can.

Cashew Butter – Adding a touch of nut butter helps with the smooth and creamy texture of the ice cream.

Vanilla Extract – This really gives the ice cream a birthday cake flavor.

Natural Yellow Food Coloring – This give the ice cream more of a birthday cake look and color.

Natural Rainbow Sprinkles – You can’t have birthday cake without rainbow sprinkles! I use a brand that makes them without any artificial dyes.

For the Birthday Cake

• Gf baking flour
• Nut milk
• Melted coconut oil or avocado oil
• Maple syrup
• Vanilla extract
• Baking soda
• Baking Powder

Note: You can always substitute a box cake mix instead of my cake recipe.

How to make the birthday cake ice cream

First, in a bowl, whisk together the baking flour, baking soda, and baking powder. Then add in the milk, maple syrup, oil, and vanilla extract. Add to a small 6 inch cake pan or ramekin and bake for 20 minutes at 350 degrees. Set aside to cool.

Soak the cashews in hot water for at least 1 hour, then drain(this will make them very soft for blending.) Add the cashews along with the coconut cream, coconut milk, cashew butter, maple syrup, and vanilla extract to a blender or food processor. Blend until smooth and creamy. Then, pour the ice cream mixture into a loaf pan or freezer safe container.

Using a fork, make the birthday cake into crumbles for incorporating in the ice cream. Add the birthday cake crumble and rainbow sprinkles to the ice cream and mix around well, then top with more cake and sprinkles. Place in the freezer for 6 hours. When ready to enjoy, let it set out for 15 minutes to soften and enjoy.

Other recipes you will enjoy

Mint Chocolate Chip Ice Cream

Coffee Caramel Ice Cream Bars

Strawberry Watermelon Lime Sherbet

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!