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!
Equipment
- 1 Blender
- 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
- 1/2 tsp baking powder
- 1/4 tsp baking soda
For the ice cream
- 1 cup raw cashews
- 1 cup full fat coconut cream
- 1 cup full fat coconut milk
- 1/3 cup raw cashew or almond butter
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- Natural yellow food coloring
- Natural rainbow sprinkles
Instructions
- 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.
- 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.
- 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.