Name: Dairy Free Cake Batter Ice Cream
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Ingredients: 3/4 cup Dairy Free Vanilla Cake Mix; 2 cans (13.5 oz each) Coconut Cream, Chilled Overnight; 1 can (11.25 oz) Sweetened Condensed Coconut Milk; 1 tsp Vanilla Extract; 1/2 tsp Almond Extract; 1/4 tsp Salt; 1/3 cup Dairy Free Rainbow Sprinkles

If you love the sweet, sugary taste of birthday cake, you are going to want to try this cake batter ice cream. It has all that classic flavor packed into a cold, creamy scoop.

The best part is that this recipe is completely dairy free. I know it can be tricky to find frozen treats that taste this good without any milk or cream, so I was really happy with how this one turned out.

It gets its rich, smooth texture from coconut cream and sweetened condensed coconut milk. You honestly can’t tell the difference from a regular ice cream.

The rainbow sprinkles fold right in and give every bite that fun, festive look. It feels like a little celebration in a bowl.

You also don’t need an ice cream maker for this one, which makes it even easier. Just mix, freeze, and scoop.

Why This Recipe Is a Keeper

Ultra Creamy Texture – Whipped coconut cream makes every scoop smooth, fluffy, and wonderfully rich.

Classic Cake Batter Flavor – Vanilla cake mix, vanilla extract, and almond extract create a nostalgic bakery-style taste.

Completely Dairy Free – Coconut cream and condensed coconut milk make this a rich dessert without dairy ingredients.

Bright And Colorful – Rainbow sprinkles add cheerful color and a fun finishing touch to every scoop.

Here’s What You’ll Need

3/4 cup Dairy Free Vanilla Cake Mix
2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
1 can (11.25 oz) Sweetened Condensed Coconut Milk
1 tsp Vanilla Extract
1/2 tsp Almond Extract
1/4 tsp Salt
1/3 cup Dairy Free Rainbow Sprinkles

How to Make It

Step 1

Spread the cake mix on a microwave safe plate and microwave for about 1 minute, stirring every 20 seconds, until it reaches 165F. Let it cool completely.

Step 2

Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.

Step 3

Whisk the sweetened condensed coconut milk with the cooled cake mix, vanilla, almond extract and salt until completely smooth with no lumps.

Step 4

Fold the cake batter mixture into the whipped coconut cream until no streaks remain.

Step 5

Add the sprinkles and fold just 3-4 times so the colors do not bleed.

Step 6

Transfer to a 9×5 inch loaf pan, scatter extra sprinkles on top, cover and freeze for at least 6 hours.

Step 7

Let the ice cream sit at room temperature for 10 minutes before scooping.

Recipe Tips

Chill Everything Before Whipping

Keep the coconut cream cans in the refrigerator overnight so the thick cream separates clearly from the liquid. Chilling the mixing bowl and beaters for 10 to 15 minutes also helps the coconut cream become fluffy faster.

Open the cans without shaking them, then scoop out only the solid cream. If too much liquid gets into the bowl, the mixture may stay loose instead of becoming thick and airy.

Heat the Cake Mix Evenly

Spread the cake mix in a thin layer on the plate so it heats evenly. Microwave it for 20 seconds at a time, stirring well after each interval, until every part reaches 165 F.

Check the temperature in a few spots because some areas may heat faster than others. Let the cake mix cool completely before mixing it with the condensed coconut milk, or it can soften the whipped coconut cream.

Smooth the Cake Batter Mixture

Whisk the cooled cake mix with the condensed coconut milk, extracts, and salt in a separate bowl before adding it to the coconut cream. Press any small lumps against the side of the bowl with the whisk until the mixture looks completely smooth.

A smooth mixture folds into the whipped coconut cream more evenly, so you will not need to stir for too long and lose the airy texture.

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