I recently made a homemade ice cream for my family using cake mix, and of course it was full of dairy. Watching everyone enjoy it while I couldn’t eat any felt unfair, so I decided to create my own gluten-free, vegan cake batter ice cream. Before my family dug into their dairy version, I made a batch that suited my dietary needs.
Have you ever had a pity party for yourself? For the past several months I had more than my share. I stopped enjoying cooking shows, felt awkward at parties, and even shopping became stressful. Food used to be such a central part of my life—I love to cook, bake, and host—but new food allergies changed everything.
That said, I’m finally moving past the worst of it. I still miss the ease of ordering whatever I want and not having to ask a thousand questions at a restaurant, but overall I feel much better. Since removing dairy from my diet I’ve had no asthma attacks, fewer seasonal allergy symptoms, and better overall health. Small wins feel big right now.
I’m learning to adapt favorite recipes to fit my needs. I’m not strictly vegan, but most of my desserts are vegan by default now. This shift has led to recipes that satisfy cravings without triggering symptoms. Adapting familiar treats helps keep life enjoyable—plus my family gets to try new versions alongside the classics.
Confession: this ice cream was amazing. After my family finished their traditional version, they started sampling mine and loved it. No one could tell it was different, which felt like a big success. Sharing food that everyone enjoys—without compromising my health—made the effort worthwhile.
Gluten Free-Vegan Cake Batter Ice Cream
4 cups
This cake batter ice cream is an easy, crowd-pleasing gluten-free and vegan dessert—perfect for birthdays and celebrations.
Ingredients
- 1 cup vanilla soy milk, well chilled
- 1/2 cup granulated sugar
- 2 cups soy creamer, well chilled
- 2 tsp pure vanilla extract
- 3/4 cup gluten-free cake mix (ensure it’s vegan)
- 1/4 cup rainbow sprinkles
Instructions
- Place the freezer bowl of your ice cream maker in the freezer for 12–24 hours so it is thoroughly chilled.
- In a medium bowl, whisk together the chilled soy milk, sugar, soy creamer, and vanilla until the sugar dissolves. Add the gluten-free cake mix and whisk until smooth, ensuring there are no lumps.
- Pour the mixture into the prepared freezer bowl and churn according to your machine’s instructions until it thickens, about 25–30 minutes. Add the rainbow sprinkles during the last five minutes of churning.
- Transfer the soft ice cream to a separate container and freeze for several hours or overnight to firm up before serving.
©Around My Family Table
Nutrition Information:
Yield: 4
Serving Size: 1 cup
Amount Per Serving:
Calories: 472
Total Fat: 20g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 32mg
Sodium: 219mg
Carbohydrates: 67g
Fiber: 0g
Sugar: 50g
Protein: 3g
Did you make this recipe?
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