Here is the new recipe:
Vegan Cake Batter Ice Cream
1 cup Silk regular or vanilla creamer
3/4 cup unbleached sugar
2 cups almond milk, DIVIDED
1 teaspoon pure vanilla extract
2 Tbsp arrowroot powder
1 cup vegan cake mix **
Whisk the Silk, 1 3/4 cup Almond Milk, and granulated sugar over medium heat until it boils. Add the arrowroot powder and it will thicken slightly. Stir in the vanilla and cake batter. It'll be really thick. Cool for several hours in the refrigerator till cool. It will be even thicker now and will look like pudding. Stir with a whisk to mix and loosen the batter. Pour mixture into the freezer bowl and churn as directed by your machine. Remove ice cream from freezer bowl and place into a freezer proof container and freeze for at least 4 hours.
** I used Dunkin' Hines Moist Deluxe Yellow Cake mix. As far as I could tell from looking at the ingredients list, it looks vegan. Let me know if you think otherwise. There are a few different cake mixes that look vegan that would work for this (white or yellow).