You already know I'm on an ice cream kick with zero signs of stopping, so it shouldn't come as a surprise that for my husband's 32nd birthday today I made him birthday cake ice cream! He's really not much of a cake guy so for the last few years I've been making him ice cream cakes (or forcing him to eat cake because I wanted to bake one) but this year I thought I'd give him something a little different. He is actually the reason I bought my ice cream maker in the first place. During quarantine I swear he was going through 1/2 gallons of ice cream in a few days... if they even lasted that long! His love for ice cream runs deeps but I knew that if he continued eating the store bought stuff at this rate, he'd mess up his stomach in no time so I decided to get myself an ice cream maker and provide him with healthy versions of his favorite treat.
Years ago, he'd always joke "Kim! Make me ice cream!" and I'd laugh, thinking that was an impossible, or highly labor-some task. I'm happy to report that not only is it possible, it is SO SIMPLE too! I can't say enough good things about the Cuisinart 2Qt Ice Cream Maker . I'm fairly certain I've used it once a week since I purchased it because of how simple and FAST it is! It takes about 25 minutes to churn into perfect soft serve and if you'd like a harder, more scoopable texture, simply freeze for about 2 hours and viola! You have delicious dairy free low FODMAP friendly ice cream at your finger tips!
This recipe will yield two pints of ice cream, but if you'd like to double it go for it! I saved an empty 1/2 gallon container, doubled this recipe for his social distanced birthday BBQ and made him some gluten free chocolate chip cookie ice cream sandwiches too!
Don't forget, if you make this recipe please let me know what you think in the comments below!
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For the Ice Cream Base
1 can full fat coconut milk
1 can coconut cream
1 tsp vanilla extract
1 tsp almond extract
1 tbsp gelatin
pinch of sea salt
1 cup gluten free yellow cake, prepared according to instructions
1/3 cup sprinkles
Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
While still heating, stir in vanilla extract, almond extract, pinch of salt, and gelatin whisking again to combine.
Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
While ice cream base sets, prepare cake mix according to instructions.
Once baked and cooled, slice about 1 cup of cake into cubes to add to ice cream before freezing. You'll have leftover cake to do whatever you'd like with!
Once the mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
About 5 minutes before the ice cream is done churning, begin to add in sprinkles little by little to ensure they are evenly distributed by the machines.
When ice cream is done churning spoon into desired container, layering in cake pieces throughout.
Place in freezer allowing to harden. Ice cream should be ready in 1-2 hours.
When eating the next day, ice cream may need 15 minutes at room temp to thaw + become scoopable again.