Gluten Free Birthday Cake Batter Ninja Creami Ice Cream
A nostalgic, protein-packed treat that tastes just like licking the cake batter bowl! This dairy-free and gluten-free Ninja Creami ice cream uses a coconut milk base, your favorite protein powder, and plenty of rainbow sprinkles for a macro-friendly dessert you'll want every single night.
Equipment
- 1 Blender
Ingredients
- 1 cup Almond milk
- ¾ cup Full fat coconut milk*
- 1-2 Medjool dates or 1-2 tablespoon of maple syrup (optional)
- 1 tablespoon Vanilla bean paste or vanilla extract
- 1 teaspoon Birthday cake extract
- 1 scoop Vanilla protein powder or birthday cake protein powder
- 1 pinch sea salt optional
- ¼ cup Rainbow sprinkles
- 1-2 Gluten free Golden Oreos optional
- 1 cup Leftover gluten free yellow cake scraps optional
Instructions
- Make the ice cream base. Add the almond milk, coconut milk, dates, vanilla, birthday cake extract, protein powder and sea salt to a blender. Blend until smooth; you may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain the chunks out or leave them in, it's up to you.
- Freeze the ice cream base. Pour ice cream base into the ninja creami container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours. Ninja recommends at least 24 hours but I don't have that kind of patience and find that 8 hours is plenty.
- Mix the ice cream. Once the base is frozen completely, follow the instructions for placing the pint container in your Ninja Creami. For your first spin you will choose the "Lite Ice Cream" function.
- Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become super creamy. My best creami prep tip is to add about 2-3 teaspoon additional almond milk, just enough to cover the top of the pint, before you respin.
- Add mix ins. Break gluten free Golden Oreos up and sprinkle on top of the ice cream base. Add half of the sprinkles and save the other half to sprinkle on top. Replace the lid, put the creami base back into the machine and press the “mix in” function to fully incorporate. Then add the leftover yellow cake and stir by hand.
- Sprinkle & Enjoy. Sprinkle the rest of the sprinkles. Grab a spoon and enjoy your new favorite Ninja Creami ice cream flavor!
Notes
*Can sub coconut milk for additional almond milk for a lower fat version
- Leftovers: If you don't finish your pint, go ahead and smooth out the top so it is flat, put the lid back on, and store it in the freezer. You will just need to run it through the "Lite Ice Cream" spin again when you're ready to enjoy your leftover protein desserts!
- Respin. Ninja's instructions state that you cannot use the "respin" feature followed by the "mix in" feature. I ALWAYS respin my dairy free ice cream, because it needs this in order to be creamy, and I use the mix in function after with no trouble.
- Add Milk Before Respin: Before respinning, I recommend always adding a little bit more almond milk, or dairy free milk of choice. Just enough to almost cover the top of the pint container is perfect, about 2-3 tsp. This will help ensure the final result is super creamy.
- Like this recipe? I would love to hear your thoughts about this recipe (or any of my recipes!). If you love it, please go ahead and give this recipe a 5 star review and leave your thoughts too!
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!