This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Recipe updated 2/24/16
Birthday cake ice cream is one of my favorite ice cream flavors ever. I have had a long history with the stuff, trust me.
If you don’t want this much ice cream, check out my single-serve recipe. It doesn’t even require an ice cream maker!
For sweetening this ice cream, I recommend THM Pure Stevia Extract Powder (which can be purchased from the Trim Healthy Mama online store). This sweetener has no impact on your blood sugar and has a very pleasantly-rounded flavor.
For churning this ice cream, I recommend this Cuisinart 1 1/2 quart automatic countertop ice cream model. This is what I use all the time and it’s worked well for me. If you want a firmer product than what is churned, merely put the ice cream in the freezer for an hour or so to firm up.
You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk
- ½ cup heavy whipping cream
- ½ cup cottage cheese
- 1 farm-fresh egg
- 1 T vegetable glycerin, optional but highly recommended
- 1 tsp. butter flavoring
- 1 tsp. almond flavoring
- 1 drop yellow food coloring, optional
- ½ tsp. baking powder
- 6-7 doonks of THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ⅛ tsp. salt
- 1 tsp. glucomannan
- In a high-powered blender, blend all the ice cream ingredients until completely smooth. Churn in an automatic countertop ice cream churn according to manufacturer's directions.
- Meanwhile, heat the coconut oil, heavy whipping cream, and sweetener together until the coconut oil is melted (15-25 seconds in the microwave). Whisk in the oat fiber, vanilla, and food coloring. The mixture might look separated, but keep whisking until it emulsifies.
- When the ice cream is done, transfer it to a freezer-safe container and pour the frosting mixture over it. Swirl the frosting mixture into the ice cream with a knife and freeze for a few minutes to firm it up (or longer, until the desired consistency is reached). Yields 4-5 servings. I like to eat this ice cream with some natural peanut butter!
- Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
- I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
If you're concerned about salmonella poisoning, use a pasteurized egg. These can be purchased, or you can make them at home (Google it).