Vegan Birthday Cake Ice Cream
Celebrate in style with this creamy and dreamy Vegan Birthday Cake Ice Cream! Perfect for birthdays, special occasions, or just everyday indulgence, this plant-based dessert features a rich, velvety base made from coconut milk, almond milk, and raw cashews, blended to perfection for unparalleled creaminess. Flavored with vanilla and almond extracts for that nostalgic cake-inspired taste, it’s sweetened naturally and adorned with vibrant vegan rainbow sprinkles for a touch of fun and festivity. The recipe requires no cooking, is easy to prepare using an ice cream maker, and can be scooped up and enjoyed by up to eight lucky guests. Whether you’re dairy-free or simply looking for a healthier way to celebrate, this vegan frozen treat is sure to delight every scoop-loving soul.
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Recipe Information
Ingredients
- 2 cups full-fat canned coconut milk
- 1 cup unsweetened almond milk
- 1 cup raw cashews
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon sea salt
- 1/2 cup rainbow sprinkles (vegan)
Instructions
Begin by soaking the raw cashews in hot water for at least 1 hour to soften them. Drain and set aside.
In a high-speed blender, combine the soaked and drained cashews, coconut milk, almond milk, granulated sugar, vanilla extract, almond extract, and sea salt.
Blend the mixture on high speed until it is completely smooth and creamy. This should take about 2-3 minutes.
Taste the mixture and adjust the sweetness if necessary, adding more sugar if desired.
Transfer the blended mixture to a mixing bowl and chill in the refrigerator for at least 2 hours to allow the flavors to meld and the mixture to fully cool.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes around 20-30 minutes.
During the last few minutes of churning, add the rainbow sprinkles to the ice cream to ensure they are evenly distributed.
Transfer the churned ice cream into a freezer-safe container and smooth the top with a spatula.
Cover the container tightly with a lid or plastic wrap, and freeze the ice cream for at least 4 hours or until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping. Enjoy your delicious Vegan Birthday Cake Ice Cream!
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 337.3 g | 123% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 267.6 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 540 mg | 42% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2114 mg | 45% | |
*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.
