The event is also raising money for No Kid Hungry, a mission to end childhood hunger. Currently, food bloggers and readers are encouraged to hold bake sales to raise money and awareness. Please donate if you can.
The blogger I was assigned to for this event is Farrah of Fairyburger. Farrah is in her last year of med school and has probably done more in those four years than most people do in a decade. Seriously, the girl has some incredible motivation and energy. She’s incapable of dropping a hobby when picking up a new one and keeps her schedule so busy with school, hobbies and everything else that I’m beginning to wonder if she’s not actually a secret scientist who has created clones of herself. Which, if that’s true….we need to talk. I could totally keep a second me at home to get stuff done while the other me is at work. 😉
Anyway, I’ve learned that Farrah and I share the ability to consume large quantities of sushi in one sitting, can entirely lose track of how many Reeses Pieces have been popped into our mouths and also have a thing for cake batter flavor. Which is what lead me to this recipe today.
Farrah maintains a pretty healthy diet, while on an extremely limited budget (seriously, if she ever gets any free time she should start offering food budgeting lessons) but does like to splurge on treats here and there. Our shared love of cake batter is what led me to create this recipe.
If you’ve ever had cake batter flavored ice cream from Coldstone, you know how delicious it is. But you also likely know that eating more than a few of them tends to lead to things like wrapping a hair tie around the button of your jeans to keep them up because they no longer can button on their own. Using coconut milk solids as the base for the ice cream instead of heavy cream, eggs and sugar, sugar sugar sure cuts down on a the calories but still lets you feel like you’re indulging.
Cake Batter Coconut Ice Cream
Adapted from: Nerdy Momma
Servings: 3 cups
4 cans full-fat coconut milk
1 cup powdered sugar
1 cup boxed yellow cake mix powder
⅛ cup sprinkles
1. Scoop out the solids from each can of coconut milk, trying to leave as much of the liquid separated as possible. (Save the liquid for another use, like adding to smoothies)
2. In the bowl of a stand mixer, combine the coconut milk solids, powdered sugar and cake mix powder, mixing until combined and smooth. Add the sprinkles and stir until fully incorporated.
3. Transfer to a container with a lid and freeze for at least 2 hours. Scoop out and serve!
If you think you’re not a fan of coconut milk ice cream, I’m fairly certain that this will be the flavor to change your mind. And I hope that you’ll check out Farrah’s blog to see all her great recipes for yourself. You can find her on social media here: