One Year of Hippieness {Funfetti Cake Batter Ice Cream}

Because it’s not a celebration without sprinkles.

Exactly a year ago, I welcomed myself to the blogosphere with a cute little recipe and some underexposed photos.

What has happened since then?

Well, a lot.

Everything from crazy weather to much more substantial highlights. I made the decision to leave one school (and coast!) behind and embrace another. I moved to a new city. I transitioned to full-on veganism. I’ve tackled physical challenges. And I’ve made a LOT of food.


When I think about all that has happened in the past year, it’s mind-blowing to me that this has gone by in a flash. It feels like yesterday that I decided to take the plunge and was pulling my hair out, trying to figure out what the hell I was doing.

This space has seen a lot of changes, both to the blog itself and the voice behind it. It’s such a cliche among the blog world to say “I finally found my voice.” Guess what? I haven’t. If my “voice” is this unchanging, “found” entity, then it’s not reflective of who I am and the way I evolve.  Am I a different person from the girl who started this blog? Of course not. I’m still me. But I have learned a lot, and I’ve become a much stronger version of who I am by embracing the changes that occur within myself, no matter how tiny, from moment to moment.

I share a lot here, but I’m not the type of person to be totally transparent about my entire life on a website. I will say, however, that posting on this blog and sharing my experiences of health and happiness has been more special to me than I can really describe here. Sure, I love baking, cooking, hiking, yoga, and fashion, but I find the most joy and motivation in posting my weekly Mantras. We all have issues, anxieties, and moments of unhappiness, and my only hope is that anyone who reads here can find just a little bit of inspiration and reassurance.

And finally, thank you for reading! Even if you just stopped by via Pinterest, I couldn’t care less. You all are amazing, and I appreciate it so much. I’m excited to continue my journey, come what may!

Alright. Enough emotional crap! Moving on to mushiness of a different kind… sweet, creamy ice cream.

I recently bought myself an ice cream maker on Ebay. It was time. There are lots and lots of methods to make ice cream without a machine out there, but combining those methods with eggless vegan recipes aren’t exactly foolproof. I got far too many icy results before I finally decided a machine might be worth my while.

I’m sure you will be seeing plenty of ice cream on the blog in the near future, but I felt it was only necessary to christen my new little device with this particular recipe. Not just because sprinkles denote the occasion, but also because the most viewed recipe by a landslide on the Pursuit of Hippieness is my Funfetti Cake Batter Fudge.

Thanks to the Pinterest gods, that post has gone viral, which, of course, I’m grateful for, but at the same time, it’s not exactly  representative of the vegan lifestyle I have since embraced! I’ve actually been trying to re-create it (because it’s SO GOOD) to be vegan-friendly, but it’s proven rather difficult. I’m getting close, but the jury’s still out. In the meantime, we’ll have this to tide us over.

And for you omnis out there, put down the fudge and pick up a spoon. Because you’ll want to try this, too.

Just like the fudge, there’s no cake mix in this one. Completely natural flavors that combine to make that cakey goodness. And yes, I bought organic vegan sprinkles at Whole Foods last time I was there. Please don’t worry yourself about that and go ahead with the generic supermarket ones- I’m not judging.

Funfetti Cake Batter Ice Cream

2 cups non-dairy milk (I used unsweetened almond milk)

1 cup light coconut milk

1/2 cup agave or 3/4 cup natural sugar (stevia to taste works too- a couple tsp or so should do the trick!)

2 tbsp + 1 tsp arrowroot powder

pinch of sea salt (don’t omit)

2 tsp vanilla extract

1/2 tsp cream of tartar

drop of almond extract

sprinkles

 

In a small bowl, mix 1/4 cup non-dairy milk with the arrowroot powder, and set aside. In a medium saucepan over low/medium heat, combine the rest of the non-dairy milk, the coconut milk, the agave or sugar, and the salt. Heat, stirring frequently with a whisk, until bubbles start to simmer on the sides- don’t let it boil! Remove from heat, carefully add the arrowroot mixture, and continue to whisk. It should begin to thicken ever so slightly. Add the vanilla extract, cream of tartar, and almond extract. Stir for about a minute more, transfer to a refrigerator-proof bowl, and set aside to cool to room temperature, stirring every now and then. Once room temperature (the mixture should be like a very thick cream in consistency at this point), cover and put in the fridge for about 2 hours.

After, remove from the fridge, pour into your ice cream maker and freeze according to its instructions. Once finished churning, *carefully* stir in the sprinkles- you don’t want the color of the ice cream to change because of the dyes in the sprinkles! Either serve right away, or, for a harder ice cream (which I prefer over soft-serve), carefully spoon into a freezer-proof container and freeze until desired hardness.

5 Comments

Filed under Eat, Gluten Free, Live, Sweets

5 Responses to One Year of Hippieness {Funfetti Cake Batter Ice Cream}

  1. Ah, yes. I completely agree with you on the sprinkle thing. No celebration is complete without them!

  2. Megan

    Just wanted to let you know that my boyfriend and I love your recipe! I’m making it for the third time tonight! We use regular coconut milk, unsweetened vanilla almond milk and truvia packets.

  3. Pingback: Homemade Ice Cream to Cool Down Your Summer | Yummly

  4. Pingback: Funfetti Cake Batter Ice Cream

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