Have you ever licked the bowl, spoon and whisks clean after making a cake? Have you ever felt short changed when the cake is baked, and it doesn't taste as good as the batter did? Well, this recipe is for you! When I came across this cake batter ice-cream recipe on Munchin with Munchkin, I knew I had to make it. It is vegan, made from banana, maple syrup, vanilla essence, butter essence and baking soda. Butter essence is vegan, but you will probably have to buy it online from a specialty store, and try and make sure it is a vegan: not all sites or brands are forthcoming in what they put in the essence so you need to be careful. Trust me, this recipe is well worth the purchase of butter essence, and really is the key to creating the "batter" flavour.

Recipe altered from Munchin with Munchkin's recipe

You will need:

3 small frozen bananas or 2 large bananas
1 tbsp vanilla essence
1 tbsp maple syrup
1/2 tsp of butter essence
1/8 tsp baking soda/bi-carb soda

1. Combine the frozen bananas in a food processor until smooth.
2. Add the other ingredients; taste. If you feel it needs more butter essence, add it at this point.
3. Serve immediately or place in a bowl and freeze for 30-60 minutes until hard enough to serve. Add sprinkles if desired.


Optional: I also halved this recipe again and added 1 tbsp of cacao to make a chocolate batter ice-cream recipe! You might need to add a few more drops of butter essence just to get the full hit of batter. I was a little impatient (hence the melted gooey mess of the ice-cream), and served it immediately with some vegan cookies to make a sandwich.