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–+ servings
A bowl of vegan birthday cake batter ice cream.

Vegan Birthday Cake Batter Ice Cream (No-Churn)

Print Recipe
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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Freezing Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6
Calories 376
Author Elizabeth

Equipment

Ingredients

  • 1 ½ Cup Non-Dairy Milk
  • 1 Cup Cashew or Almond Butter
  • ½ Cup Unsweetened Applesauce
  • ¼ Cup Maple Syrup
  • 1 Tablespoon Vanilla Bean Paste or Vanilla Extract
  • ½ Teaspoon Almond Extract optional
  • Pinch Salt
  • ½ Teaspoon Blue Spirulina optional
  • ¼ Cup Vegan Sprinkles

Instructions

  • Add the non-dairy milk, nut butter, maple syrup, applesauce, vanilla bean paste/extract, and salt to a blender or food processor. Blend until smooth. (Alternatively, whisk thoroughly in a large bowl.)
  • 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.
  • 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.
  • When ready to eat, let the ice cream thaw 5-10 minutes before scooping. Serve with extra sprinkles. Enjoy!

Nutrition

Calories: 376kcal | Carbohydrates: 33g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 92mg | Potassium: 282mg | Fiber: 1g | Sugar: 18g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 2mg