Guilt-less Desserts & Treats for your Family
Your kids birthdays are filled with both happiness and a tinge of sadness.
Happiness for seeing their excitement build as the day finally arrives (especially when they’ve been on a countdown for months and months), their bright eyes when they are given the present they really wanted and the pure enjoyment a middle child gets from finally having a day that’s just about them.
But there’s also a tinge of Mum sadness. A slight heart break that your little baby is no longer small enough to fall asleep in the knook of your elbow, a small tear that your little man would rather talk Pokemon with his friends than cuddle with his Mum and a heavy heart knowing that he’s getting older and one day won’t need you any more.
For S’s 7th Birthday he got a pet budgie…and he is so happy (you’ll note his toothless grin that never stopped!). He named it Tickee (not sure why). Tickee has he’s own Spotify playlist (he’s currently into Justice Crew and was surprisingly loud when listening to My Little Pony Rocks this morning; but that may have been a protest rather than singing along!), loves playing on his swing and taunting the dogs.
Unfortunately for 7yo S we were going on holidays the day after his birthday and the poor little dude spent an hour crying in front of Tickee’s cage as he was going to have to leave him at Grandmas for 4 days. He was going to miss his new friend so we had to Facetime a budgie everyday from the caravan park.
Yep; I’ll do pretty much anything for my kids!
This Birthday Cake Ice Cream is a tasty part of my waste less mantra for 2019.
It started with all the let over fruit from holiday parties becoming Icy Poles, way too many reincarnations of Christmas Ham, and Brownies made from left over Fruit Cake. And because it’s been bazillion degrees all summer holidays I decided all future left overs would need to be used to make ice cream (well, maybe not the Turkey!).
This Birthday Cake Ice Cream can be made from any left over cake, however the flavour of the cake will have an impact on the taste of the Ice Cream. I have used left over 1 bowl Gluten Free Cake from the mega Lamington Bombe Alaska. Left over Lemon or Orange Cake would make for a delicious tasting Ice Cream, just be sure to adjust the sweetener if needed and maybe even add some extra lemon or orange zest to give the Ice Cream some extra zing. And if you have left over Chocolate Cake don’t despair, I have that recipe coming soon.
If you have left over cake, but don’t feel like making ice cream just yet, just pop it in the freezer and use it another day.
This Birthday Cake Ice Cream is based on my favourite Vegan and Dairy Free Vanilla Ice Cream recipe. It’s easy-ish to make, there’s no eggs and if you don’t own an ice cream churner don’t worry you can just use a blender to make it creamy.
I have added extra Cake chunks and sprinkles to my Ice Cream but this is done after the Birthday Cake Ice Cream has been churned or blended. Adding it before will make the chunks break up and you won’t get the great texture of cake in your ice cream. If your Birthday Cake Ice Cream is still a bit soft after churning/blending then pour it into a container and back in the freezer until it firms up again.
And just on a totally self promoting, look at me note…how awesome are these fun photos!!
Birthday Cake Ice Cream
Birthday Cake Ice Cream
- 1 Cup Cake Crumbs/Pieces make sure they are tightly packed in when measuring
- 1 1/4 Cup Coconut Cream use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains
- 1 1/4 Cup Coconut Milk
- 1/4 Cup Maple Syrup/Rice Malt Syrup
- 3 teaspoons Vanilla Extract
- 2 Tablespoons Arrowroot Cornflour can also be used
- Dash Salt
- 1/2 to 1 Cup Cake Crumb/Pieces Make them nail sized as they add texture to the ice cream
- Sprinkles or Chocolate Chips
Birthday Cake Ice Cream
- If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
- In a medium sized saucepan place the thickened coconut cream, 3/4 Cup of coconut milk, maple syrup, salt and vanilla. Place the saucepan over a medium/low heat and warm slowly, or until the cream has ‘melted’ and the mixture is luke warm.
- Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
- One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
- Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it’s consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
- Once thickened take the mixture off the heat and add the packed Cake Crumbs. Whisk in until smooth. A hand blender can also be used.
Option 1 Ice Cream Machine
- Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
- Stir in the extra cake pieces and sprinkles if using. Serve immediately or freeze in a sealed container briefly until a bit firmer if still a bit too soft to serve.
Option 2 No Churn – Blend
- Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
- Break the frozen mixture into pieces and place in a food processor/blender.
- Blend on high until creamy (about 2-3 minutes. It will go grainy first; don’t stress it goes creamy eventually!).
- Stir in the Cake pieces and sprinkles. Serve immediately or freeze in a sealed container briefly until a bit firmer.