Ninja Creami Cake Batter Ice Cream

• servings: 4 servings
• active time: 3 minutes
• total time: 1 day 7 minutes

Ingredients

1 cup oat milk

3/4 cup cashew cream (homemade is preferred)

2 Tablespoons vanilla pudding mix

1 1/2 tbs monk fruit sweetener

1 teaspoon cake batter extract

Directions

Add all the ingredients to the Creami container. Stir together and place the lid on.

Freeze for at least 24 hours.

Remove from the freezer and process on the ice cream setting.

If the ice cream is powdery and not creamy after processing, add 1-2 Tablespoons milk and respin until creamy.

Top with sprinkles if desired.

Notes

This recipe will work in a regular Ninja Creami or Creami Deluxe.

If the ice cream is too soft after processing, add back to the freezer for a bit to harden up.

If the ice cream is powdery after processing, add a couple of tablespoons of milk and respin.

If you want, you can swap out the for monk fruit erythritol sweetener blend for a 1/4 cup of sugar.

Also, if you prefer to use heavy cream rather than cashew cream, you can swap out the cashew cream for 3/4 cup heavy cream.

Alternative Method (No Cashew Cream, No Coconut):

• Substitute 3/4 cup cashew cream with:

• 1 ¼ cups cashew milk

• ¼ teaspoon xanthan gum

• Follow the same instructions as above. This version keeps the ice cream creamy while avoiding the hassle of making cashew cream.

Nutrition

• Serving Size: 1/4 Pint
• Calories: 146 calories
• Total Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Cholesterol: 58 mg
• Sodium: 82 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 0.04 g
• Total Sugars: 23 g
• Protein: 3 g