Vegan cake batter ice cream is sweet, rich, creamy, and tastes like funfetti birthday cake! This dairy-free ice cream recipe is made with canned coconut milk, yellow cake mix, rainbow sprinkles, and vanilla extract. It’s a festive dessert for birthdays, parties, and celebrations!

three scoops of coconut milk cake batter ice cream inside a sundae glass

Who else has a weakness for all things funfetti and birthday cake flavored? The extra sweet, rich vanilla flavor is perfect for vanilla lovers… and the rainbow sprinkles are always so much fun!

With Edible Funfetti Cookie Dough and Funfetti Cheesecake Bars already on the blog, I knew ice cream had to be up next. And this cake batter ice cream (also known as birthday cake ice cream) did not disappoint! It’s certainly on par with all of the other funfetti desserts.

This homemade cake batter ice cream recipe is made with no dairy, no eggs, and no cream. Instead, the easy recipe contains 7 ingredients: coconut milk, sugar, cake mix, vanilla, almond extract, sprinkles, and salt. You can make it two ways: with an ice cream maker or without an ice cream maker (no churn).

PS: If you enjoy making this homemade ice cream, you’ll also love my Vegan Cookie Dough Ice Cream and Vegan Mint Chocolate Chip Ice Cream!

This cake batter ice cream is:

  • Vegan, dairy-free, egg-free, and gluten-free friendly
  • Sweet, creamy, and rich with vanilla flavoring
  • Tastes like birthday cake batter
  • Loaded with sprinkles
  • An ice cream dessert for birthdays and parties
  • A frozen treat for summertime
an ice scream scoop scooping vegan cake batter ice cream out of a glass container

What is cake batter ice cream made of?

Cake batter ice cream is similar to vanilla ice cream, but it also contains cake mix, sprinkles, and extra vanilla extract. This particular dairy-free ice cream recipe is made with coconut milk instead of cow’s milk.

  • Yellow cake mix: Cake mix creates a delicious flavor that mimics real birthday cake! If you follow a gluten-free diet, be sure to choose a gluten-free brand. Don’t forget to heat treat the flour so it is safe to consume.
  • Coconut milk: Since this is a dairy-free ice cream, we’ll use coconut milk. Be sure to choose full-fat canned coconut milk, not the lite variety.
  • Sugar: Use granulated sugar or cane sugar to sweeten this cake batter ice cream.
  • Vanilla extract: An entire tablespoon of vanilla extract is needed to create a cake-like flavor.
  • Almond extract: Surprisingly, this extract is super sweet and does not taste anything like almonds. It is commonly used in funfetti desserts because the intense sweetness helps mimic cake batter.
  • Salt: A pinch of salt balances the sweet ingredients.
  • Sprinkles: Rainbow sprinkles help create a funfetti birthday cake appearance.
bowls of ingredients for vegan cake batter ice cream

How to make dairy free cake batter ice cream with an ice cream maker

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

  1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
  2. The following day, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread yellow cake mix across the baking sheet. Bake for 5 minutes. Remove from the oven and let cool completely.
  3. Add full-fat coconut milk, sugar, heat-treated cake mix, vanilla extract, almond extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  4. Pour mixture into the ice cream maker. Churn according to the ice cream maker’s instructions. During the final 2-3 minutes, add rainbow sprinkles.
  5. After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.
  6. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
a four photo collage showing how to make vegan cake batter ice cream in an ice cream machine

Can I make it without an ice cream maker?

If you do not have an ice cream maker, you can still make no churn dairy-free ice cream in a blender! The texture will not be as creamy as the original instructions, but it’s a tasty frozen treat nonetheless.

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread yellow cake mix across the baking sheet. Bake for 5 minutes. Remove from the oven and let cool completely.
  2. Add the canned coconut milk, sugar, heat-treated cake mix, vanilla extract, almond extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  3. Pour mixture into a freezer-safe container. Add rainbow sprinkles and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).
  4. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
scoops of vegan cake batter ice cream inside a sundae glass with rainbow sprinkles

Frequently asked questions (FAQ)

Who invented cake batter ice cream?

Have you ever tried Cold Stone Creamery? Believe it or not, this establishment created cake batter ice cream. One franchise owner developed the flavor in 2003 by adding cake mix to their vanilla custard. Since then, it has become a popular flavor amongst countless brands.

What does cake batter ice cream taste like?

Cake batter ice cream has a super sweet, rich vanilla flavor. Like the name suggests, it tastes like the unbaked batter for homemade birthday cake.

Does cake batter ice cream have chocolate?

No, cake batter ice cream does not contain chocolate. It is traditionally a vanilla-flavored ice cream.

What is the best non dairy milk for homemade ice cream?

In my opinion, full-fat coconut milk creates the best homemade dairy-free ice cream. The high fat content makes it creamy like classic dairy ice cream.

What is the best ice cream maker?

I use (and highly recommend) the Cuisinart Ice Cream Maker Machine. It’s compact, super easy to use, and easy to clean!

three scoops of coconut milk cake batter ice cream inside a sundae glass

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three scoops of coconut milk cake batter ice cream inside a sundae glass

Vegan Cake Batter Ice Cream

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  • Author: Kaylie Grace
  • Prep Time: 24 hours
  • Total Time: 24 hours
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Blend, Churn
  • Cuisine: American
  • Diet: Vegan

Description

This vegan cake batter ice cream recipe is sweet, creamy, and tastes like funfetti birthday cake! It’s dairy-free, eggless, and gluten-free friendly. The easy recipe is made with coconut milk, yellow cake mix, sprinkles, vanilla extract, and almond extract. You can make it two ways: with an ice cream maker or with no machine (no churn). It’s a funfetti dessert for birthdays and parties! #cakebatter #icecream #birthdaycake #coconutmilk #veganicecream #dairyfreeicecream #coconutmilkicecream


Ingredients

Units Scale

Instructions

Instructions with an ice cream maker (best method)

  1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
  2. The following day, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread yellow cake mix across the baking sheet. Bake for 5 minutes. Remove from the oven and let cool completely.
  3. Add full-fat coconut milk, sugar, heat-treated cake mix, vanilla extract, almond extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  4. Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 2-3 minutes, add rainbow sprinkles.
  5. After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.
  6. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Instructions without an ice cream maker (no churn)

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread yellow cake mix across the baking sheet. Bake for 5 minutes. Remove from the oven and let cool completely.
  2. Add the canned coconut milk, sugar, heat-treated cake mix, vanilla extract, almond extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
  3. Pour mixture into a freezer-safe container. Add rainbow sprinkles and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).
  4. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Notes

  • *Yellow cake mix: You must bake the cake mix before making this recipe. This ensures it is safe to consume.
  • Ice cream maker vs. no churn: I recommend using an ice cream maker because it will create a creamier consistency.
  • How to store: Store cake batter ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.

Nutrition

  • Serving Size: 1 serving
  • Calories: 285
  • Sugar: 24g
  • Fat: 19g
  • Carbohydrates: 30g
  • Fiber: 0g
  • Protein: 2g

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