Vegan Cake Batter Ice Cream

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!

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, Birthday Cake Cookies, 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 Mint Chocolate Chip Ice Cream!

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.

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!

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!

Frequently asked questions (FAQ)

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