It’s Yum: Single-Serving Birthday Cake Batter Nice Cream

It's Yum: Single-Serving Birthday Cake Batter Nice Cream | Girl, Do It

I recently discovered the greatness that is Halo Top. (If you’re not familiar, it’s a relatively new brand of “healthy” ice cream. Their selling point is that each pint is under 360 calories, and some flavors as low as 240!) I had heard over and over again how good it was and kept seeing ads for it on social media. However, it took me awhile to actually try it because of its hefty price tag. I just had a hard time dropping $5 on a pint of ice cream. Alas, I finally gave in not long ago and decided to see what all the rage was about and OH. MY. GOD. It really is delicious. I had the Oatmeal Cookie and Birthday Cake flavors. Even though it is really tasty, it’s also still pretty spendy.

I wanted to find a cheaper alternative, which reminded me of this thing I tried once–banana ice cream a.k.a. “nice cream”. It’s perfect! I’m always buying bananas and not eating them fast enough so I end up putting them in the freezer to do something with at a later time. Most of the time they sit for months, turning black and getting freezer burned. Well not anymore! I found this recipe by Munchin with Munchkin and it’s definitely good. I modified it a bit and made it single-serving friendly because–queue Beyonce, “ALL THE SINGLE LADIES”. It’s not Halo Top, but when I’m feelin’ frugal and have that late night craving for ice cream, this will definitely suffice. I think I’ll also try an oatmeal cookie recipe at some point, too, because YUM. Ok. without further adieu:

It’s Yum: Single-Serving Birthday Cake Batter Nice Cream 



  • 2 frozen bananas
  • 1 tbsp. vanilla extract
  • 1 tbsp. butter extract (this is seriously what makes it SO good)
  • 1 tsp. maple syrup
  • 1/8 tsp. baking soda
  • 2 tbsp. sprinkles
  • 1 tbsp. almond milk


  • blender


Once you’ve let the bananas dethaw a bit, peel them and cut into slices.


Add all ingredients minus 1 tbsp. of sprinkles (these will go on top at the end) into your blender. Blend until smooth consistency.


Pour into a bowl or freezer-safe container. If you serve right away after blending, it will be rather runny so I recommend popping it into the freezer for an hour or two. It’ll have a thicker consistency a lot closer to regular ice cream. Once you serve into your bowl or in a cone, top with the remaining sprinkles! Enjoooooooy.

The original recipe suggests trying this single-serving birthday cake batter nice cream between two cookies to make an ice cream sandwich. I didn’t have any cookies at home but that DOES sound amazing. I’ll definitely be trying it next time I make this. Maybe the oatmeal cookie nice cream between two actual oatmeal cookies?! Hohohohooo maaan. The best thing about this recipe is that it’s healthy, vegan, and therefore guilt-free!

If you liked this, definitely check out my Unicorn Protein Cookie Dough!

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