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!

Vegan Cake Batter Ice Cream

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

2 cans full-fat coconut milk
3/4 cup granulated sugar
1/2 cup yellow cake mix (gluten-free if needed)*
1 tbsp vanilla extract
1/2 tsp almond extract
1/8 tsp salt
1/4 cup rainbow sprinkles

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Instructions

Instructions with an ice cream maker (best method)

The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
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.
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.
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.
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.
Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Instructions without an ice cream maker (no churn)

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.
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.
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).
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