Secretly healthy and vegan birthday cake batter ice cream, with no eggs or dairy.
- 2 cups milk of choice
- 4 tbsp sweetener of choice
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 1 tbsp sprinkles, or homemade sprinkles
- 1/2 cup butter, or coconut, almond, or cashew butter (for no butter, try this Coconut Milk Ice Cream)
*For more cake batter flavor, add 1/4 tsp butter extract, which is surprisingly vegan. If you don’t have an ice cream maker or high-speed blender,
Whisk ingredients. If you have an ice cream machine, churn according to manufacturer’s instructions for your machine. Or if you have a high-speed blender like a vitamix, pour the mixture into ice cube trays and freeze, then blend the frozen ice cubes until smooth, using the tamper to blend evenly. Eat now, or freeze about an hour for a firm texture. Due to the lack of preservatives, homemade ice cream is best the day it’s made (you can technically freeze up to a month and thaw before consuming).