Secretly healthy birthday cake batter ice cream, with no eggs or dairy!
I had the privilege of babysitting two adorable little girls last night, and I brought my Vitamix.
As a teenager, I didn’t really like babysitting, even though do I love children.
It’s just… after a while, I get to a point where I never want to see another Barbie or play the role of the dad in “House,” can’t stand the show Dragon Tales, and wish the kids would just go to bed already.
(Now I am very sorry for tormenting my own babysitters and never going to sleep for them.)
That being said, I had the rare opportunity (rare because I pretty much stopped babysitting after high school) to babysit for these little angels last night and actually found myself having fun!
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I got the cake batter ice cream (or birthday cake ice cream) idea from my popular Cake Batter Milkshakes.
And last night seemed like a perfect opportunity to try it out, since kids love sprinkles. Plus, kids seem to really love blending things. In any case, it beat watching Dexter’s Laboratory.
The girls adored the cake batter ice cream, which we called “Fairy Dust Ice Cream.”
Did you ever babysit?
When I babysat, the kids often wanted to just watch tv, which made my job easy, but boring. And some of the shows were really awful. Cow and Chicken, Ed Edd and Eddy, Lizzie McGuire, SpongeBob…
(Ok, so I secretly liked SpongeBob.)
Were you good about going to bed for your own babysitters? I was not. But these kids were incredibly good.
I’m already looking forward to spending time with them again. Our next project is to cake batter-ify these Vegan Donuts.
Or, as the girls would say, fairy dust doughnuts!
Cake Batter Ice Cream
- *For more cake batter flavor, add 1/4 tsp butter extract, which is surprisingly vegan. If you don’t have an ice cream maker or high-speed blender, see these directions.Whisk ingredients. If you have an ice cream machine, churn according to manufacturer’s instructions for your machine. Or if you have a high-speed blender like a vitamix, pour the mixture into ice cube trays and freeze, then blend the frozen ice cubes until smooth, using the tamper to blend evenly. Eat now, or freeze about an hour for a firm texture. Due to the lack of preservatives, homemade ice cream is best the day it’s made (you can technically freeze up to a month and thaw before consuming).View Nutrition Facts
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