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.
My no-churn ice cream recipes are one of my favorite series of recipes I've done on this blog. It is ah-maz-ing how a few whole food ingredients transform to an ultra smooth and creamy vegan ice cream. All without an ice cream maker!
For my birthday this year, I decided to make a birthday cake version.
Birthday cake + ice cream = the ultimate sweet, colorful, decadent, rich birthday dessert.
For an ultra creamy, rich, and decadent ice cream, you need sugar and fat.
The ratio of fat and sugar is what makes an ice cream that has a creamy texture and is super flavorful.
In this vegan ice cream, the fat source is nut butter, which is naturally creamy and high in fat. The sugar source is maple syrup.
Obviously, maple syrup and nut butter alone don't create ice cream. So non-dairy milk and applesauce help to lighten up the texture to the right consistency.
And the remaining ingredients create the flavor.
It's that simple!
Step 1. Add the non-dairy milk, nut butter, maple syrup, applesauce, vanilla seeds/extract, and salt to a blender or food processor. Blend until smooth.
Step 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.
Step 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.
Step 4. When ready to eat, let the ice cream thaw 5-10 minutes before scooping. Serve with extra sprinkles. Enjoy!
No. I recommend using a blender because it will result in a smoother ice cream.
But if you don't have a blender or food processor you can use a whisk to combine all the ingredients. Whisk well to ensure all the ingredients are thoroughly mixed.
Yes! My no-churn vegan vanilla ice cream is totally date sweetened and it's one of my most popular recipes!
You will need a blender if you choose the date-sweetened option. Simply replace the maple syrup with 6 pitted medjool dates. Bend until smooth - this may take a bit longer than the maple syrup version. And the proceed with the recipe as written.
You can sub the nut butter for 1 cup of coconut cream. Or you can use a seed butter like sunflower seed butter.
Both of these subs may change the flavor slightly so I don't recommend subbing unless you have a nut allergy.
This ice cream IS scoopable, just like regular ice cream. But it will be pretty solid if you take it out of the freezer and try to scoop immediately.
To get the perfect consistency, thaw for 5-10 minutes at room temperature. You'll know it's the perfect consistency when the edges of the container start to get melty.
Store this ice cream in the freezer.
You can store it in the container you made it in. Be sure to add some type of lid or plastic wrap to avoid the ice cream picking up any other flavors in your freezer.
I typically transfer the ice cream to a freezer safe zip top bag, which keeps it sealed and saves space.
Thank you God for this birthday ice cream. We praise you for the celebration of birthdays. Amen.
Love this no-churn ice cream? Check out my other vegan & no-churn ice cream recipes:
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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.
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