Thank you for sharing!

My sweet tooth runneth over again. I can’t help it (though I don’t know why–weak will?). It’s just so hot out (it’s still in the high 90’s here in Texas) and I can’t stop thinking about ice cream and the sweet things that, in my mind, should be mixed with it. Take this recipe for Vegan Cake Batter Ice Cream. I really just wanted to eat some cake batter (sweet tooth alert!), but it’s hot, so I wanted ice cream. Then I turned it pink and added sprinkles. What is wrong with me?!

 

Ingredients for Vegan Cake Batter Ice Cream

The Ice Cream

• 4 cans coconut milk
• 1 cup powdered sugar
• 4 tspn vanilla extract
• 12 drops red food coloring
• 2 drops blue food coloring
• 2 tblspn sprinkles (yeah, they totally make this killer-cute, so do it)

The Cake Batter

• 1 cup flour
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/2 tspn salt

 

How to Make Vegan Cake Batter Ice Cream

1. To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
2. Add the powdered sugar, food coloring and vanilla to the coconut cream.
3. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
4. At this point, I stuck the ice cream in the freezer, in the bowl as-is, then started working on my cake batter. But the thing is, I wouldn’t leave it in there for longer than an hour. So, if you have to leave it and come back, that’s fine, but just come back SOON.
5. To make the cake batter, throw everything into a bowl, mix on high with the hand mixer for about 2 minutes, until it is smooth.
6. Remove ice cream from freezer and combine cake batter, sprinkles and ice cream in a single bowl.
7. Mix on high with the hand mixer for about 2 minutes until mixture is thoroughly mixed (I’m playing the “meow” game with “mix”–can you tell?!)
8. Place mixture in the freezer for approximately 2 hours.
9. Devour, my lovlies, devour and enjoy.

 

Don’t forget to pin this recipe for later!

Yield: 4

Vegan Cake Batter Ice Cream

Prep Time: 10 minutes

Total Time: 10 minutes

It's just so hot out (it's still in the high 90's here in Texas) and I can't stop thinking about ice cream and the sweet things that, in my mind, should be mixed with it. Take this recipe for Vegan Cake Batter Ice Cream.

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Ingredients

• The Ice Cream
• 4 cans coconut milk
• 1 cup powdered sugar
• 4 tspn vanilla extract
• 12 drops red food coloring
• 2 drops blue food coloring
• 2 tblspn sprinkles, yeah, they totally make this killer-cute, so do it
• The Cake Batter
• 1 cup flour
• 1/2 cup granulated sugar
• 1/2 cup water
• 1/2 tspn salt

Instructions

1. To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
2. Add the powdered sugar, food coloring and vanilla to the coconut cream.
3. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
4. At this point, I stuck the ice cream in the freezer, in the bowl as-is, then started working on my cake batter. But the thing is, I wouldn’t leave it in there for longer than an hour. So, if you have to leave it and come back, that’s fine, but just come back SOON.
5. To make the cake batter, throw everything into a bowl, mix on high with the hand mixer for about 2 minutes, until it is smooth.
6. Remove ice cream from freezer and combine cake batter, sprinkles and ice cream in a single bowl.
7. Mix on high with the hand mixer for about 2 minutes until mixture is thoroughly mixed (I’m playing the “meow” game with “mix”–can you tell?!)
8. Place mixture in the freezer for approximately 2 hours.
9. Devour, my lovlies, devour and enjoy.

Did you make this recipe?

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Thank you for sharing!