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Vegan Birthday Cake Batter Ice Cream (No-Churn)

This no-churn vegan birthday cake batter ice cream is a rich and decadent dessert perfect for a plant-based birthday celebration! No bananas or coconut milk in this recipe. The ice cream has a true cake batter flavor.

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

10

minutes

Cook:

0

minutes

TOtal:

160

minutes

Ingredients

  • 1 1/2 Cup Non-Dairy Milk
  • 1 Cup Cashew or Almond Butter
  • 1/2 Cup Unsweetened Applesauce
  • 1/4 Cup Maple Syrup
  • 1 Tablespoon Vanilla Bean Paste or Vanilla Extract
  • 1/2 Teaspoon Almond Extract (optional)
  • Pinch Salt
  • 1/2 Teaspoon Blue Spirulina (optional)
  • 1/4 Cup Vegan Sprinkles

Instructions

  1. Add the non-dairy milk, nut butter, maple syrup, applesauce, vanilla bean paste/extract, and salt to a blender or food processor. Blend until smooth. (Alternatively, whisk thoroughly in a large bowl.)
  2. If using the spirulina, divide the mixture into two freezer safe containers. Mix the spirulina into one of the bowls. Freeze for 30 minutes or until the mixture is semi-solid. If skipping the spirulina, move to step 3.
  3. Mix the sprinkles into each container. (Or, if skipping the spirulina, just mix in the sprinkles.) Then swirl the ingredients together in a larger container. Avoid over mixing so you don't blend the colors completely. Then freeze for an additional 2-3 hours, or overnight.
  4. When ready to eat, let the ice cream thaw 5-10 minutes before scooping. Serve with extra sprinkles. Enjoy!