Chocolate Cake Batter Ice Cream

Are you ready for my last “summer” recipe of the season? I hope so, because I’m bursting to share this one with you!… Chocolate cake batter ice cream, with chocolate chunks (because what goes better with chocolate than MORE chocolate, right? 🙂 )… And when the only pants that still fit you are your jogging sweats, please keep in mind that this is not my fault. I’m holding Jamie over at Love Bakes Good Cakes responsible, because it was her delicious looking recipe that inspired me… So my conscience is clean 😉

Vegan Chocolate Cake Batter Ice Cream

I still remember being in pre-school, when the ladies made a chocolate cake for someone’s birthday and let me lick the beaters. I’ve been a confirmed batter addict ever since. When my cakes and cookies are baking in the oven, I’m licking the beaters and scraping the bowl clean. It’s my favourite part. So you can imagine my excitement when I saw Jamie’s recipe for {No-Churn} Chocolate Cake Batter Ice Cream with Chocolate Chunks! Skimming the recipe, I knew an outstanding vegan version could be made and I immediately set out to do it… This is by far, my favourite ice cream I’ve made to date, and I know that if you like cake batter the way I do, you’re going to love it too!

I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.

 

Chocolate Cake Batter Ice Cream

Recipe Type: dessert
Makes: 4 1/2 cups (approx.)

Ingredients:

  • 2 cans (13.5oz / 400ml) Coconut Milk (full fat), well shaken
  • 3/4 cup All-Purpose Flour
  • 3/4 cup Sugar
  • 2 tbsp Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 (3.5oz / 100g) Dairy-Free Chocolate Bar, chopped (I used Camino Dark)

 

Instructions:

ice cream machine method:
Place the coconut milk, flour, sugar, cocoa powder, baking soda, and salt in a blender and process until thoroughly combined. Chill mixture, in refrigerator, for 1 hour.

Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (it takes about 25 minutes in my machine). Add the chopped chocolate in the last 5 minutes of churning.

Scoop ice cream into a shallow, freezer friendly container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze for 2 hours or until firm.

 

no-churn method:
Place the coconut milk, flour, sugar, cocoa powder, baking soda, and salt in a blender and process until thoroughly combined.

Pour mixture into a freezer-safe container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), seal container (to prevent spills), and freeze for 8 hours to overnight.

Scoop the ice cream into a food processor and process until the mixture reaches a soft serve consistency (scraping down the sides of the bowl when needed). Stir in the chopped chocolate.

Scoop the mixture back into a freezer-safe container, press plastic wrap directly onto the surface of the ice cream (again, to prevent ice from forming), and freeze until set (6 – 8 hours).

 

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11 thoughts on “Chocolate Cake Batter Ice Cream

    1. Starr @ The Misfit Baker Post author

      I don’t know enough about gluten-free flours to be sure how they would behave in a recipe like this. That being said, I would suggest oat flour. Coconut flour is really absorbent and (I believe) would throw off the balance of the ingredients… If you decide to give it a try, let me know what you used and how it worked out.

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