Dairy-Free Birthday Cake Ice Cream
Indulge in the creamy, nostalgic flavors of a celebration with this Dairy-Free Birthday Cake Ice Cream! Made with rich coconut milk and almond milk, this no-dairy frozen treat combines the comforting sweetness of yellow cake mix with delightful bursts of rainbow sprinkles for a party in every bite. Thickened naturally with cornstarch and sweetened with coconut sugar, it’s the perfect creamy dessert for those looking to skip traditional dairy without sacrificing taste. This easy-to-make recipe requires just a few simple steps and is freezer-ready in no time, making it ideal for birthdays, summertime gatherings, or any day you’re craving something festive. Whether you're dairy-intolerant, vegan, or simply seeking a unique twist on a classic ice cream flavor, this colorful treat is pure, scoopable joy!
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Recipe Information
Ingredients
- 2 cups full-fat canned coconut milk
- 1 cup unsweetened almond milk
- 1 tablespoon vanilla extract
- 0.75 cup coconut sugar
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 0.25 teaspoon salt
- 0.75 cup yellow cake mix (ensure it's dairy-free)
- 0.5 cup rainbow sprinkles (ensure they are dairy-free)
Instructions
In a medium saucepan, combine the coconut milk, almond milk, coconut sugar, and salt. Heat over medium-low heat until the mixture is warm and the sugar is dissolved, stirring occasionally.
In a small bowl, mix the cornstarch with 2 tablespoons of the warm milk mixture to form a slurry, then pour it back into the saucepan, stirring constantly.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes, stirring constantly until it thickens slightly.
Remove from heat and whisk in the vanilla extract and the yellow cake mix until fully incorporated and smooth.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or until completely chilled.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
In the last few minutes of churning, add the rainbow sprinkles to ensure they are evenly distributed throughout the ice cream.
Transfer the churned ice cream to an airtight container, smoothing the top with a spatula, and freeze for at least 2 hours before serving.
To serve, let the ice cream sit at room temperature for a few minutes to soften slightly, then scoop and enjoy!
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 352.1 g | 128% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 277.7 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 585 mg | 45% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1761 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
