Homemade Vanilla Cake Ice Cream

If you've been searching for a simple but totally delicious homemade vanilla cake ice cream … this recipe is for you! It has a heavenly vanilla flavour, a smooth and creamy texture and freezes beautifully for ice cream cones and sundaes! The best part about this recipe: it is VERY easy to make (I watched Noa prepare this one for me!)

All you will need for your Vanilla Cake Ice Cream is:

• 1 tablespoon (1/2 ounce) cream cheese

• 2 1/2 tablespoon agave syrup

• 1 teaspoon vanilla extract

• 3/4 cup coconut cream

• 1 cup oat milk milk

• 1/3 cup vanilla cake pieces, for mix-in

• Waffles cone pieces

• Sprinkles

• And the Ninja CREAMi Ice Cream Maker!

To prepare the Vanilla Cake Ice Cream, you will need to:

1. Microwave the cream cheese for 10 seconds in a microwave-safe bowl. Add the sugar and vanilla extract and with a whisk or rubber spatula, combine until the mixture looks like frosting, about 1 minute.

2. Then, slowly mix in the heavy cream and mix until fully combined and sugar is dissolved. Then, pour the base into an empty CREAMi™ Pint. Place storage lid on a pint and freeze for 24 hours.

3. Remove the pint from the freezer and remove the lid from the pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place. Select ICE CREAM. Then, with a spoon, create a 1 1/2-inch-wide hole that reaches the bottom of the pint. Add the cake pieces to the hole in the pint and process again using the MIX-IN program.

4. When processing is complete, remove ice cream from pint and serve immediately with desired toppings. That’s it!!

Ice cream is always a good idea and Noa loved that she was able to do it all by herself (thanks to our CREAMi machine). And the best part was we got to enjoy it together! You can find more quick and easy-to-make recipes by going to Ninja Kitchen’s website and checking their “Recipes” section! In the meantime, don’t forget to subscribe to my newsletter and follow my Instagram page for more updates!