Don’t forget to follow me on Instagram, Pinterest, TikTok, and YouTube🙂
This is the best vegan ice cream recipe to make for the summer! Super fun and easy, this homemade ice cream dessert is like a cake and ice cream combined. It has layers of gluten-free vanilla cake, colorful sprinkles, vanilla extract, and creamy coconut.
This recipe may sound decadent, but the coconut cream makes the recipe surprisingly light and refreshing. It's best served on a hot summer day! Or, put a candle in a bowl of it and celebrate someone's birthday!
The recipe was inspired by my recipe for gluten-free marshmallow cookies.
Ingredients
- A can of coconut cream
- Vanilla extract
- GF vanilla cake, torn into pieces
- Confetti sprinkles
- Vanilla extract
See recipe card for quantities.
Instructions
Chill the Kitchenaid ice cream bowl attachment for at least 15 hours in the freezer.
Mix the coconut cream, vanilla extract, gluten-free vanilla cake pieces, and sprinkles together. Chill in the refrigerator for 15 minutes.
Fit the Kitchenaid mixer with the ice cream bowl attachment. Pour in the coconut ice cream mixer and turn the machine on medium speed. Mix for 20 minutes.
The ice cream should be the consistency of soft-serve ice cream. Store any extra in a freezer-safe container.
Hint: Chill the mixture before putting it in the Kitchenaid ice cream bowl.
Equipment
- The Kitchenaid ice cream bowl attachment
- A medium-sized mixing bowl
- A Kitchenaid mixer
Storage
Store ice cream in a freezer-safe container for up to 6 months.
Top tip
Make sure to put the ice cream bowl attachment in the freezer for at least 15 hours before using.
Birthday Cake Ice Cream (vegan + gluten free)
Equipment
- The Kitchenaid ice cream bowl attachment
- A medium-sized mixing bowl
- A Kitchenaid mixer
Ingredients
- 2 cans of coconut cream
- 1 teaspoon vanilla extract
- 1 cup GF vanilla cake torn into pieces
- 1 tablespoon confetti sprinkles
- 1 teaspoon vanilla extract
Instructions
- Chill the Kitchenaid ice cream bowl attachment for at least 15 hours in the freezer.
- Mix the coconut cream, vanilla extract, gluten-free vanilla cake pieces, and sprinkles together. Chill in the refrigerator for 15 minutes.
- Fit the Kitchenaid mixer with the ice cream bowl attachment. Pour in the coconut ice cream mixer and turn the machine on medium speed. Mix for 20 minutes.
- The ice cream should be the consistency of soft-serve ice cream. Store any extra in a freezer-safe container.
Leave a Reply