This post may contain affiliate links. Please read my disclosure.
I recently made a homemade ice cream for my family using cake mix and of course it was full of dairy. All I could think of was that it was so not fair that they got to have that while I sat by and watched. So I started thinking…it really wouldn’t be all that hard to make me my own batch of gluten free, vegan cake batter ice cream. Before the family was allowed to dig into their ice cream, I made my own batch.
Do you ever have pity parties for yourself? Just me? Well, for the past 7 months or so, I have had enough pity parties for myself that it’s not even funny. I can’t stand watching cooking shows anymore (Hubbyman is probably happy about that), I don’t enjoy going to parties or eating out, and just the thought of going to the grocery store makes me cringe. Food was such a huge part of my life, all my friends know that I love to cook and bake and throw parties.
I’ve mentioned before that my new food allergies have caused great sadness for me, but I think I’m finally on the uphill slope. Yeah me! It’s still a struggle to do all those things I mentioned, but I don’t feel sorry for myself any more. Sure, I’d love to be able to order whatever I wanted and not play 1000 questions with a restaurant before ordering, but I’ve never felt better. WOOHOO!
I’m learning to take favorite recipes and adapt them to be what I need. I’m not a vegan, but by default all of my desserts will be vegan. Since removing dairy from my diet, I’ve zero asthma attacks, zero seasonal allergies, and I feel great. If only I could also drop some pounds. LOL! Honestly, I been filling my food void with way too many ice cold Cokes.
Apparently, this post has turned into a confessional, so let me confess…this ice cream was A.M.A.Z.I.N.G! After the family devoured their traditional they began attacking me for mine. They loved it and no one could tell it was different. Now, I’d say that’s a good thing.
Gluten Free-Vegan Cake Batter Ice Cream
Ingredients
- 1 cup vanilla soy milk, well chilled
- 1/2 cup granulated sugar
- 2 cups soy creamer, well chilled
- 2 tsps pure vanilla extract
- 3/4 cup gluten free cake mix Make sure it's vegan, too
- 1/4 cup rainbow sprinkles
Instructions
- Place freezer bowl of ice cream maker into the freezer. Freezer for 12-24 hours.
- In a medium bowl, whisk the milk, sugar, creamer, and vanilla until the sugar is dissolved. Stir in cake mix, making sure there are no lumps.
- Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes). During the last 5 minutes, pour in rainbow sprinkles.
- Remove ice cream from freezer bowl and place into a separate container. Place ice cream into the freezer to further harden for several hours or overnight.
©Around My Family Table
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 472 Total Fat: 20g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 32mg Sodium: 219mg Carbohydrates: 67g Fiber: 0g Sugar: 50g Protein: 3g
Join the Club!
Get delicious recipes delivered straight to your inbox each week! Plus learn how to take back suppertime in your home.
And get started with my NEW Take Back Suppertime 5-Day Jump Start Guide.
Jess @ Tiny Kitchen Chronicles says
April 18, 2016 at 12:18 amOh my gosh this sounds ridiculously good, will definitely have to try!!
Wendy O'Neal says
April 18, 2016 at 8:56 amIt’s soooo good!
Shayla says
April 27, 2015 at 8:05 pmHello there, I bought all the ingredients for the recipe before I realized you had mentioned using an ice cream maker.. I sadly do not have one, will a blender work? Thanks.
Wendy O'Neal says
April 28, 2015 at 1:26 pmHmmmm…I don’t know if it would cream up in a blender. Maybe if you turn it into a milkshake in the blender by adding some ice. If you have Vitamix or Blendtec you might get it to turn to ice cream. Freeze the “milk” in ice cube trays and then blend using a heavy duty blender. If you just add ice it would water down the flavors. Let me know how it works for you.
carrie says
July 25, 2013 at 9:07 amLooks yummy! Can’t wait to try this. Now all I need is an ice cream maker! Glad you are feeling better and thanks so much for sharing your recipe. 🙂
Vera says
July 24, 2013 at 8:21 pmWhere do you find vegan cake mix?
Wendy O'Neal says
July 25, 2013 at 9:16 amVera, I get it at Sprouts. Pamela’s GF Vanilla Cake Mix is vegan. It’s on Amazon too.
Heather says
April 5, 2017 at 1:51 pmAll duncan hines cake mixes are vegan
Julia says
July 24, 2013 at 6:26 pmyou may want to check out this website for recipes an allergy alternative suggestions.
http://www.culinaryfarmacy.com/
Wendy O'Neal says
July 25, 2013 at 9:14 amThanks Julia…I can’t wait to check it out. 🙂
Dina says
July 22, 2013 at 2:56 pmJust made this and it was incredible!!! I did make a few changes because I didn’t want to use soy. So I used silk almond milk and mimicreme (cashew and almond cream) in place of the creamer. It is absolutely incredible! Thank you thank you!! As a casein/dairy free, gluten free health conscious person, I’ve truly missed ice cream. I found some gluten free ice cream cones, and I just enjoyed my first scoop of ice cream on a cone in years!!!!
Wendy O'Neal says
July 22, 2013 at 5:34 pmOh, I’m so glad you like it. I love the changes you made too. 🙂
sheila says
July 20, 2013 at 7:42 pmLooks good. I might try this… but maybe with coconut milk instead since soy’s a hormone disruptor. Not sure what would be a good non-dairy sub for the soy creamer.
Wendy O'Neal says
July 20, 2013 at 7:51 pmShelia…the soy creamer is to add more “fat” to make it creamy. Maybe a can of real coconut milk.
Kippy says
April 25, 2014 at 6:02 pmactually, Shelia ,from my understanding soy is a hormone disruptor – but for the harmful hormone disruptors in a Womans’ body. Eating tofu,tempeh ,and Edamame is actually GOOD for you
Belinda @zomppa says
July 19, 2013 at 6:41 pmGlad things are looking up – more reason to celebrate!