It’s my birthday a week from now, but due to some travel plans we are doing some celebrating now in lieu of next week. I got an ice cream maker last year for my birthday, so what’s a better way to use it than to make birthday cake ice cream?
Also, I can confirm that it is delicious to dress up a pre-birthday cupcake a la mode. I was surprised with said cupcakes this weekend from Organic Works. I have to say, I’m super impressed! They do a lot of gluten-free stuff and I’ve been turned off from there for doing so before (think cinnamon buns as hard as rocks), but I was pleased that these were fluffy, gluten-full and super tasty.
Birthday Cake Ice Cream
6 oz silken tofu
1/2 cup cream from the top of a can of full fat coconut milk
1 cup almond milk
3/4 cup sugar
1 tbsp vanilla
1/4 tsp turmeric (optional but adds a nice butter yellow colour)
1 batch Birthday Cake Batter
2 tbsp vegan multi-coloured sprinkles
In a blender, add the coconut milk, tofu, almond milk, sugar, vanilla and turmeric. Blend until creamy and smooth. Add the “batter” dry ingredients and pulse until mixed together. Pour mixture into your ice cream maker and process according to the manufacturer’s directions. In the last minute of churning, add the sprinkles. Adding them too much before will make all the colours melt and blend together!
Pop in the freezer and let fully harden before eating.
1 cup all-purpose flour
1 cup sugar
1 tsp vanilla
2 tbsp earth balance
1/2 tsp baking powder
Mix dry ingredients together, then add the earth balance and vanilla. With a fork or your fingers, crumble the earth balance and vanilla into the dry ingredients until mixture is sandy and well incorporated.