No Churn Cake Batter Ice Cream
Simple and so flavorful, this plant-based recipe for no churn cake batter ice cream is a delicious dairy-free dessert perfect for the summer.
- Prep Time: 5 minutes
- Total Time: 8 hours 5 minutes
- Yield: 10 cups 1x
Ingredients
Scale
- 2 cups Plant Cream
- 1 can Sweetened Condensed Oat Milk
- 2 teaspoons Almond Extract
- ½ cup Rainbow Sprinkles (jimmies)
Instructions
- Beat 2 cups plant-based heavy whipping cream on high for 2 minutes, or until thick and fluffy.
- Next pour in 1 can sweetened condensed oat milk and 2 teaspoons almond extract. Mix 1 minute.
- Fold in ½ cup rainbow sprinkles.
- Pour the ice cream mixture into a freezer safe container and cover with plastic wrap.
- Freeze at least 8 hours or until frozen through.
- Once frozen cover with an air-tight lid and store until you are ready to serve and enjoy.
Find it online: https://mylifeafterdairy.com/no-churn-cake-batter-ice-cream/