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Have you ever wanted something sweet for dessert but can’t decide between cake or ice cream?
That’s why we made our newest Ninja Creami recipe: cake ice cream!
Not to be confused with our amazing cake batter gelato, this Creami ice cream recipe uses real, cooked cake.
Every year for my birthday, I love baking a ridiculous cake. Thankfully Alex supports my crazy ideas and always helps me bake them (even when the cake ideas are a bit ambitious)!
First, I wanted a rainbow cake where every layer was a different color of the rainbow. As novice bakers, we only had one cake pan, so we baked each layer as an entire 8-inch round cake one at a time. Besides being insanely large and a bit lopsided, the cake came out beautiful and delicious!
Last year, I kept my request a bit simpler so that it would take less than 2 hours to bake. I wanted a sheet pan cake that had a mixture of rainbow colors (like a tie-dye cake). It was much simpler and still just as tasty!
This year I got a bit too ambitious again and asked for a two-tier cake. The colors were much simpler, but I was picturing a huge cake with a beautiful second layer glowing with 26 candles.
We ended up making one 8-inch layer and a few smaller layers. The second tier was much taller than the first, but I still loved it!
After we cooked all the cake layers, we found we had some extra cake that we had scraped off to make each layer flat.
Naturally, when we have extra goodies, we make it into a new Ninja Creami ice cream! This cake ice cream was really easy to make and the cake chunks throughout were a hit.
To make the cake ice cream base, we used cake batter extract. We’ve had it in our pantry for a while and finally had a good excuse to use it. You can find this extract flavor at most local grocery stores or online!
So if you have some leftover cake that you need a new way to eat, try this new Creami recipe.
Grab some delicious cake, a Ninja Creami pint, and get spinning!
To Make Dairy-Free Cake Ice Cream, Use the Following:
- 1 tbsp vegan cream cheese for 1 tbsp cream cheese
- 1 cup oat milk for 1 cup whole milk
- 3/4 cup cream of coconut for 3/4 cup heavy cream
To Make Gluten-Free Cake Ice Cream, Use the Following:
- 1/2 cup gluten-free cake for 1/2 cup cake
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!
- Can I put the cake crumbles in the base before freezing? I recommend adding the cake crumbles after freezing and spinning so that they are a good texture! Having them fresh really helps this ice cream pop!
- Can I use gluten-free cake? Yes! You can use any type of cake you want! I used a boxed white vanilla cake and it turned out amazing.
- 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 Ice Cream
Description
Who says you have to decide between ice cream and cake for dessert? With this cake ice cream, you don't have to! Using real cake in the ice cream, this ice cream is a sweet and delicious treat that gives the best of both worlds.
To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5
Note: 1 serving = 1 pint
Ingredients
Instructions
Using any type of boxed cake mix, bake a cake! Set aside and let cool.
Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.
Combine cream cheese with 1 tsp cake batter extract and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.
Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.
Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Freeze the pint for 24 hours, ensuring it is placed on a flat surface in the freezer.
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 "Ice Cream" 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.
Time for the mix-in!
Carve a hole down the center of the ice cream and add 1/2 cup crumbled cake.
Place the pint back into the Creami and process on "Mix-In".
Remove pint when finished.
Now your cake ice cream is ready to 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 salted caramel Oreo ice cream here.