Dairy Free Birthday Cake Ice Cream
This cheerful birthday cake ice cream brings festive dessert-shop appeal to every scoop. It is a memorable treat for birthdays, celebrations, and family gatherings.
Equipment
- ice cream maker
- freezer-safe container
Ingredients
For the Ice Cream Base
- 2 cups Full Fat Coconut Cream
- 1 cup Unsweetened Oat Milk
- 3/4 cup Granulated Sugar
- 1/4 cup Corn Syrup
- 2 tbsp Cornstarch
- 2 tbsp Dairy Free Butter, Melted
- 2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 1/2 tsp Fine Sea Salt
For the Cake Pieces
- 1 cup Yellow Cake, Dairy Free And Baked
- 2 tbsp Dairy Free Butter, Melted
- 2 tbsp Granulated Sugar
For the Frosting Swirl
- 1/2 cup Dairy Free Vanilla Frosting
- 2 tbsp Unsweetened Oat Milk
For the Topping
- 1/4 cup Rainbow Sprinkles, Dairy Free
Instructions
- Whisk the coconut cream, oat milk, sugar, corn syrup, cornstarch, and sea salt in a saucepan until smooth.
- Cook the base over medium heat for 5 to 7 minutes, whisking constantly, until slightly thickened. Remove it from the heat and stir in the melted dairy free butter, vanilla extract, and almond extract.
- Pour the base into a covered container and refrigerate it for at least 4 hours, until completely cold.
- Break the dairy free cake into small pieces and toss it with melted dairy free butter and sugar. Bake at 350 F for 8 minutes, then cool completely.
- Stir the dairy free vanilla frosting with the oat milk until smooth and spoonable.
- Churn the cold ice cream base in an ice cream maker until thick and creamy.
- Layer the ice cream with cake pieces, frosting swirl, and rainbow sprinkles in a freezer-safe container.
- Cover the surface with parchment paper and freeze for 4 hours before serving.
Nutrition
Serving: 1servingCalories: 483kcalCarbohydrates: 56gProtein: 2gFat: 28g