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 coconut milk, maple syrup, and vanilla pudding mix, and also has actual birthday cake mixed in that is gluten free and vegan friendly. You can’t skip on the rainbow sprinkles either because they really make this ice cream a party!
I was always more of an ice cream cake kind of girl when it came to my birthdays growing up if I’m being honest. To me nothing beats a creamy frozen dessert that just melts in your mouth. I came up with this birthday cake ice cream recipe because I thought it would be amazing to add birthday cake crumbles in with the ice cream and I was right! If you love all things birthday cake flavored then you have to try this recipe.
Why you will love this recipe
- It takes little effort to make because your ice cream maker and freezer do most of the work.
- This recipe is perfect for those that want to enjoy their cake and ice cream combined and the flavors and texture are on point.
- This recipe uses healthier ingredients that are dairy, gluten, and refined sugar free.
- The texture is so fun with the vanilla cake and rainbow sprinkles folded in Cold Stone style!
What you will need
Coconut Milk – Like the cream, you will want to buy the full fat coconut milk from the can.
Vanilla Pudding Mix – This adds such a creamy texture and vanilla cake flavor to the ice cream! I use a more natural brand from Simply Desserts.
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.
Vanilla Extract – This really gives the ice cream a birthday cake flavor.
Almond Extract – This adds such a fun flavor to the ice cream and I highly reccomend.
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
Make the Ice Cream Base
In a blender add the coconut milk, maple syrup, vanilla pudding mix or protein powder, vanilla extract, and almond extract then blend for 1 minute. Then, pour the ice cream mixture into 2 ice cream pint containers compatible with the Ninja Creami and then freeze for 24 hours.
Make the Vanilla Cake
Bake the birthday cake ahead of time by mixing all the ingredients together then adding to a small 6 inch baking dish. Bake the vanilla cake for about 20 minutes at 350 degrees. Let the cake cool down completely then break into crumbles for the ice cream.
Churn the Ice Cream
Once the ice cream has frozen completely, take the pints out of the freezer and add them to the Ninja Creami and hit the “ice cream” function. The ice cream will be a little crumbly and you just need to add 2 tbsp dairy free milk and then process again with the “re-spin” function.
Add the Mix-Ins
Add the ice cream to a freezer safe container along with the birthday cake crumbles and rainbow sprinkles. Mix in the cake and sprinkles well throughout the ice cream. Cover the container and freeze for at least 1-2 hours to have the texture set.
When ready to enjoy, set the ice cream out for 15 minutes and the scoop and enjoy!
Note: If you don’t have a Ninja Creami you can add the ice cream base to another ice cream maker and then add the mix-ins once churned then freeze.
Other recipes you will enjoy
Strawberry Watermelon Lime Sherbet
Birthday Cake Ice Cream
Equipment
- 1 ice cream maker(Ninja Creami works well)
- 1 loaf pan
- 1 6 inch baking pan
Ingredients
For the birthday cake
- 1 cup gluten free baking flour
- 1/4 cup nut milk
- 2 tbsp avocado or coconut oil
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp baking soda
For the ice cream base
- 2 13.5 oz full fat canned coconut milk
- 1/2 cup maple syrup
- 3 tbsp natural vanilla pudding mix
- 1 tbsp vanilla extract
- 1/4 tsp almond extract
Other Ingredients
- 1/2 cup Natural rainbow sprinkles
Instructions
- In a blender add the coconut milk, maple syrup, vanilla pudding mix or protein powder, vanilla extract, and almond extract then blend for 1 minute.
- Pour the ice cream mixture into 2 ice cream pint containers compatible with the Ninja Creami and then freeze for 24 hours.
- Bake the birthday cake ahead of time by mixing all the ingredients together then adding to a small 6 inch baking dish and bake for about 20 minutes at 350 degrees. Let the cake cool down completely then break into crumbles.
- Once the ice cream has frozen completely, take the pints out of the freezer and add them to the Ninja Creami and hit the "ice cream" function. The ice cream will be a little crumbly and you just need to add 2 tbsp dairy free milk and then process again with the "re-spin" function.
- Add the ice cream to a freezer safe container along with the birthday cake crumbles and rainbow sprinkles. Mix in the cake and sprinkles well throughout the ice cream.
- Cover the container and freeze for at least 1-2 hours to have the texture set.
- When ready to enjoy, set the ice cream out for 15 minutes and the scoop and enjoy!
Notes
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!
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