Gluten Free Birthday Cake Batter Ninja Creami Ice Cream

0 Make the ice cream base. Add the almond milk, coconut milk, dates, vanilla, birthday cake extract, protein powder and sea salt to a blender. Blend until smooth; you may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain the chunks out or leave them in, it's up to you.
1 Freeze the ice cream base. Pour ice cream base into the ninja creami container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours. Ninja recommends at least 24 hours but I don't have that kind of patience and find that 8 hours is plenty.
2 Mix the ice cream. Once the base is frozen completely, follow the instructions for placing the pint container in your Ninja Creami. For your first spin you will choose the "Lite Ice Cream" function.
3 Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become super creamy. My best creami prep tip is to add about 2-3 teaspoon additional almond milk, just enough to cover the top of the pint, before you respin.
4 Add mix ins. Break gluten free Golden Oreos up and sprinkle on top of the ice cream base. Add half of the sprinkles and save the other half to sprinkle on top. Replace the lid, put the creami base back into the machine and press the “mix in” function to fully incorporate. Then add the leftover yellow cake and stir by hand.
5 Sprinkle & Enjoy. Sprinkle the rest of the sprinkles. Grab a spoon and enjoy your new favorite Ninja Creami ice cream flavor!