Gluten Free and Eggless Cake Batter Ice Cream



So here’s the thing. Regular cake mix is cheap, say 4 to 5 dollars a box. But gluten free and eggless cake mix on the other hand, is really expensive here in Singapore – 12 dollars a box! Therefore, making regular cake batter ice cream (which calls for dry cake mix) was out of the question. So for inspiration I tried finding cake batter ice cream recipes which used actual cake batter (as the name would suggest) rather than the dry mix. And I found nothing.

Not to be fazed by this, I then just decided to completely freestyle this and make my rendition of cake batter ice cream, using actual vanilla cake batter. And it was seriously good!

What using actual cake batter does is that it completely eliminates all those synthetic chemicals and preservatives found in boxed cake mix, and it adds a lovely texture to the ice cream, making it delicious and together with the sprinkles gives rise to a fantastic textural experience. For the closest ‘cake batter’ flavor, use vanilla essence, or clear vanilla extract, which tastes a lot more like boxed cake mix. You could use leftover cake batter to make this ice cream too.

For the cake batter:
1-1/2 cups gluten free all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened at room temperature
3/4 cup caster sugar
2 teaspoons vanilla essence
3/4 cup milk

For the ice cream base:
1 cup heavy cream
3/4 cup milk
1/3 cup + 1 tablespoon caster sugar
1 teaspoon vanilla essence

1/2 cup sprinkles/funfetti

For the cake batter: In a large bowl, using an electric mixer beat the butter until smooth. Add the caster sugar, and mix until light and fluffy. Add the vanilla extract and salt and beat until creamy. Add the flour mixture in 2 instalments, beating after each. Very slowly pour in the milk, to ensure that the batter doesn’t separate.

For the ice cream base: In a medium bowl combine all the ingredients for the ice cream base and mix well, until the sugar has completely dissolved.

For the ice cream: Very slowly add the ice cream base mixture to the cake batter, in about 4 instalments, beating on low speed after each instalment. Then, chill the mixture in the freezer for about half an hour.

After the mixture has chilled, churn in the ice cream maker as per the manufacturer’s instructions, until the ice cream reaches soft-serve consistency. Spoon into your container, and mix in the sprinkles. Smooth, and then freeze for another 1-2 hours before scooping and enjoying!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s