Friday, April 5, 2013

Cauliflower Cake Batter Ice Cream

     Cake batter and ice cream.  The antithesis of healthy treats.  Or are they?  Last night, I made a version of this creamy devil with cauliflower, and it turned out great!  The cauliflower gives it a rich creaminess without the fat of heavy cream, and the addition of real cake mix gives it an authentic flavor.  It's vegan and sugar-free, too, if you use sugar free cake mix.


  • 12 oz steamed and chilled cauliflower
  • 2 c almond milk
  • 1/3 c cake mix
  • 1 tsp butter extract (This is a thing.  It is vegan)
  • 1/4 tsp pure stevia extract
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • Combine all ingredients in a Vitamix (other blenders should work as well)
  • blend until smooth
  • Follow your ice cream maker's instructions to turn it into ice cream
  • If you do not have an ice cream maker you can freeze your blended mixture in an ice cube tray and then blend it in the Vitamix.  I do not know if another blender will do this for you, I have not tried it.  It won't be as rich and creamy this way, but it will still be delicious! 
  • Perhaps you could freeze half of this mixture and make a milkshake?
  • The baking soda brings out the flavors.  It doesn't make it taste weird.
  • Recipe yields about 3.5 cups
Question of the Day:

         What's your favorite type of ice cream?  And do you think anybody really eats only 1/2 a cup?  I want at least 8 oz of ice cream, especially cookies n' cream.  I'm pretty sure that's my favorite.  Oh, and Moose Tracks.  Mmmmmm.... Moose Tracks.....

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