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So the last few recipes Alex and I have done have been mostly holiday-themed, because the holidays are such a fun and special time, and one of my favorite ways to celebrate is with delicious food and dessert.
However, we decided to switch it up and share a recipe that is sure to become a repeat offender year-round: cake batter gelato.
This recipe does have a little backstory. Alex and I first got the Ninja Creami a few months ago and immediately began trying out different recipes. Naturally, whenever we had friends over, we would make them try our ice cream (whether it was good or bad).
One of our friends saw how much we loved the Creami and tasted the ice cream and he was hooked. That night, he told us he would be buying one the next day and asked where he could get one.
I told him to go to Bed, Bath & Beyond and gave him the classic 20% off coupon. With coupon in hand, he happily left, bought a Creami the next day, and has been spinning some great ice cream ever since.
This cake batter ice cream was made by our friend and was so delicious we knew we had to share it with the world. The recipe takes a bit more prep, but the end result is completely worth it.
Cake batter gelato tastes delicious year-round, and it doesn’t even need to be your birthday to enjoy it!
So grab some cake mix, a Ninja Creami pint, and get spinning!
To Make Dairy-Free Cake Batter Gelato:
- 1 cup oat milk for 1 cup 2% milk
- 3/4 cup cream of coconut for 3/4 cup heavy cream
First Time Using the Ninja Creami or Looking for Tips?
While the Ninja Creami is a machine with only 7 (or 11) buttons, it can still be intimidating! Here are a few tips and tricks Alex and I have picked up since beginning our ice cream journey with the Ninja Creami!
- Does it matter which type of cake mix I use? It doesn’t matter! You can use any boxed cake mix that you can find at the grocery store.
- If I put the pint back into the freezer, do I need to mix the ice cream up again before enjoying? Surprisingly, no! When using the typical base ingredients (whole milk, heavy cream), re-spinning is probably best to get the ice cream back to its original creamy consistency after freezing. However, we have found when using oat milk and cream of coconut, our first spin leaves the ice cream very creamy (almost like a soft-serve texture). After putting it in the freezer for 24 hours after this original spin, the ice cream is the perfect texture to enjoy without re-spinning! My suggestion is see how the texture is without a re-spin, and re-spin only as necessary!
- What button should I use to spin my ice cream? This all depends on the consistency you’re going for! Each button operates the machine at varying speeds. For thicker concoctions (like ice cream), the ice cream button is best. However, if using eggs in the recipe (like a gelato), use the gelato button! The sorbet button is best used with fruit mixtures. For example, if mixing a can of pineapples in heavy syrup, use the sorbet button to make a delicious fruity creation! Overall, it’s something you can experiment with to find your personal preference for your ice cream consistency!
Looking for More Ninja Creami Recipes?
If you’re on the hunt for more Ninja Creami recipes, be sure to grab one of our recipe e-books, Top 25 Ninja Creami Recipes ($2.99), or the great value of over 50 recipes in Ninja Creami Cookbook: Ice Cream & Gelato Edition! Each includes favorites such as cake batter gelato, red velvet ice cream, Shirley Temple ice cream, and many more!
If you’re like us and are running out of ice cream storage containers, grab a two-pack of Ninja Creami pints to keep your freezer full with all of your ice cream creations!
Or if you don’t have a Ninja Creami and are on the fence about getting one, check out my honest review!
Do You Want to Make Your Own Ninja Creami Cookbook?
If you want to make your own version of a Ninja Creami cookbook, check out our Ninja Creami Recipe Page Template! Besides the fun design, it has space to write the spin setting, number of servings, ingredients, directions, and notes (everything a Creami recipe needs)!
Ninja Creami Cake Batter Gelato
Description
This cake batter gelato takes the classic cake flavor and puts it into a creamy treat that should be enjoyed every day of the year (not just your birthday)!
To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5
Note: 1 serving = 1 pint
Ingredients
Instructions
Combine 1 tsp vanilla extract, 1/3 cup granulated sugar, 1 cup 2% milk, 3/4 cup heavy cream, 2 egg yolks, 1/4 cup cake mix, and a dash of salt in a pot and cook on the stove at medium heat for 5 minutes, whisking constantly. This will ensure the eggs will not be scrambled.
Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Wait for the pint to cool, then place it into the freezer (ensuring it is on a flat surface). Freeze for 24 hours.
After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Gelato" button and (try to) wait patiently for the creamy treat coming your way.
Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.
Top off the cake batter gelato with some rainbow sprinkles and enjoy!
Note
If you don't like following recipes, don't worry - you can customize it however you want! We personally use oat milk and coconut cream to avoid most of the dairy, and it's some of the best ice cream we've ever had.
If you liked this recipe, check out our recipe for spiced eggnog ice cream here.
I The recipe exact and I did step by step an mine didn’t come out to the fill line it was about 1/4 to 1/2 cup shy of it why is that
I haven’t had that happen before, but maybe some of it got stuck to the pan when pouring it into the pint? I know the bottom of my pan can hold some of the mixture since it’s been heated up, so maybe that’s why some of the mixture was missing. Maybe the heat on the stove evaporated some of the liquid if the temperature was too high? Besides that, I would just make sure to put in all of the milk and cream!
Hopefully that helps!
What happens to the egg yolk?
It just helps make the gelato creamy and stabilizes it! You don’t actually taste any egg in the final product!