Photos updated 6/15
Not to get sentimental or anything but about year ago I went into labor and my daughter was born.
This weekend she will turn 1. I almost can’t believe I’ve been a parent this long. It has been a really fun year. We have had ups and downs but overall it is been a good learning and growing year for our whole family.
So to celebrate me still being sane after a year of parenthood, and to celebrate E’s 1st birthday, I wanted to share this amazing no-churn cake batter ice cream.
Before going gluten-free one of my favorite ice cream flavors was cake batter. I loved it and would choose it about half of the time that I went to my favorite ice cream shop. The problem is that it contains wheat and gluten, as does every other cake batter ice cream I’ve found. But don’t worry, now there is a cake batter ice cream that you can enjoy!
I love this recipe because I don’t have an ice cream machine, but I can still make it. It takes just a few minutes to whip it together and then you just have to toss it in the freezer for a few hours.
The ice cream is so creamy, it will blow your mind!
Be sure to use my gluten-free cookie/cake rice flour blend, or another gluten-free flour blend that tastes good. Because this recipe isn’t baked you need to make sure that the flour you are using tastes good raw. You don’t want garbanzo bean flavored cake batter ice cream do you? I have testing this recipe using more flour, and less flour, but I think that 1/2 a cup is just perfect. It tastes just like cake batter! If you like you can add a little less or a little more (1/4 cup to 3/4 cup) with awesome results.
(Miss E is a lot bigger now, and she LOVES ice cream. She and my sister were very excited to be my “models”. Ice cream is meant to be enjoyed!)
So creamy, and with a frosting swirl and sprinkles! You don’t need fudge sauce or other toppings to dress up this ice cream, it is perfect just the way it is.
For your reference, my American Butter Cream Recipe and my gluten-free rice flour blend