DAIRY FREE CAKE BATTER ICE CREAM
I love playing with different ice cream flavors!
This time, I have a dairy free cake batter ice cream to share!
Classic vanilla ice cream is delicious on its own. But sometimes you need something a little extra.
In my pre-keto days, I loved getting cake batter ice cream at the Baskin Robins. It reminded me of helping my mom make a cake and getting to have the best part: the beaters! And who doesn’t love to lick the beaters after whipping up some cake batter?
As I’ve been playing with the Ninja Creami ice cream machine, my ideas have been uncontainable.
It’s so simple to make an ice cream base, pop it in the freezer, and have ice cream on a whim.
The process is easy and we love having a handful of different bases on hand in the freezer. (Buying a few extra containers was a must for us once we figured out how much we actually use this appliance!)
While all these different flavor ideas are awesome, we can go a little overboard with the heavy cream in our bases. The more cream you use the creamier the result, right?
However, some days I prefer to have a high protein ice cream but want to avoid the dairy to give my body a break.
This recipe is FANTASTIC for those days you need a break from dairy, but want your ice cream to still hit the spot.
Using eggs, you get plenty of richness without making the ice cream too heavy.
I use a little butter, but you can absolutely use coconut oil or even mayonnaise (yes, mayo!) if you’d rather avoid dairy 100%.
Almond milk provides much of the liquid. Feel free to swap this with your favorite low carb/keto milk alternative.
Allulose is a marvel of an ingredient! It behaves incredibly similar to regular sugar in recipes, but not in your body! It’s a fantastic keto pantry staple I keep on hand all the time.
Acacia fiber or xanthan gum help with the texture of the final ice cream.
And the key to the cake batter flavor is getting the LorAnn flavor oil… they have dozens of flavors that really make any flavor profile a possibility!
I’ve made many other flavors of dairy free ice cream, including chocolate that you can check out as well!
DAIRY FREE CAKE BATTER ICE CREAM
Equipment
- Blender
- Ninja Creami
- 2 Ninja Creami Containers
Ingredients
- 4 eggs
- ½ TBSP butter
- 2½ cups almond milk or milk alternative of your choice
- ¼ cup allulose
- ¼ tsp monk fruit not mixed with erythritol
- 1 tsp acacia fiber powder or xanthan gum if tolerated well
- ½ tsp LorAnn Cake Batter Flavor Oil
Instructions
- Beat the eggs until they're fully scrambled.
- In a skillet, melt the butter and cook the scrambled eggs. Be certain to not over cook them or scrape any tough/crispy bits into the final product.
- Allow eggs to cool a little.
- Add all ingredients into blender and blend until smooth.
- Pouring through a strainer or sieve, fill your Creami containers with the blended liquid.
- Pop the lid on the containers and freeze them for 24 hours. Make sure they're level in the freezer!!!
- Once fully frozen, follow Ninja Creami instructions for cream-ifying the container. Use the "Light Ice Cream" function on the machine.
- Remove the pint and check the texture. It'll likely be powdery like snow. Send it through the Creami on a "Re-Spin" cycle.
- Once you pull the pint from the machine, stir the ice cream a little to bring it all together. Enjoy!
2 Comments
Donna
Can this be done without a ninja creami? If dairy free how would you sub butter?
Do you have a favorite dairy free protein powder?
admin
I haven’t tried to do this without the Creami machine. However, I’d imagine you could blend the base with half the amount of almond milk and replace the other half with ice in a high powered blender to create a soft-serve style ice cream. If you try making it in another appliance, let us know if it works! Also, I haven’t found a dairy free protein powder I love. I have made the ice cream base without a protein powder altogether and it isn’t as creamy, but it’s still delicious!