Cake Batter Funfetti Ice Cream
The perfect birthday or celebration ice cream, cake batter and sprinkles create a rich cake flavor in this easy frozen treat.
We have a string of summer-time birthdays in our family. Out of the five of us, I’m the only one who doesn’t have a summer birthday. The girl who isn’t a fan of cold gets stuck with a winter birthday, go figure. I made this ice cream a month ago, or nearly a month ago for my oldest daughter’s birthday. She requested “the orange ice cream” (aka orange creamsicle ice cream) again, but I couldn’t resist the opportunity to make a special birthday related ice cream instead. Don’t get me wrong, I loved the creamsicle ice cream, but I had been waiting for the perfect moment to make a cake batter ice cream … of course loaded with sprinkles too. Because what’s birthday cake ice cream without sprinkles? That’d be a truly depressing ice cream if you ask me. Totally subpar. And you know what? She totally didn’t complain. Not one bit. In fact, she loved it. I’m positive you will too!
Yesterday also just happened to be the Mr’s birthday, so it seems fitting to finally share this ice cream… even though we didn’t have any of this to enjoy this past weekend. I did however whip up a total cheater cake. Sometimes you just have to. But I seriously wish I had some of this ice cream. Nothing beats homemade ice cream… except apple pie. Apple pie will win every time in my book.
This is a very vanilla, creamy cake batter ice cream, loaded with sprinkles and optionally topped off with homemade sweetened whipped cream… and more sprinkles. Because more sprinkles are always and forever totally necessary.
Cake Batter Funfetti Ice Cream
- 1 C whole milk
- 2 C heavy cream
- 3/4 C granulated sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/3 C yellow cake mix
- 5 large egg yolks
- 1/4 C rainbow sprinkles
- In a small bowl, whisk egg yolks. Pour one cup heavy cream in a medium bowl, with mesh strainer set on top.
- In a medium saucepan, combine whole milk, remaining 1 cup heavy cream, sugar, salt, vanilla and cake mix. Cook over medium-low heat, stirring until smooth and then occasionally, until heated through and just steaming.
- While whisking the yolks continuously, slowly drizzle a quarter of the hot liquid into the yolks. Pour egg mixture into saucepan. Continue cooking until the mixture coats the back of a wooden spoon.
- Pour through mesh strainer into heavy cream. Cool over an ice bath. Transfer to the refrigerator to chill completely prior to churning, 4-6 hours or overnight.
- Churn according to manufacturer's directions. In the last 5 minutes of churning, slowly add rainbow sprinkles. Transfer to a freezer safe container. Freeze until solid.
Looking for more celebration recipes? Try these:
Cake batter funfetti chocolate chip cookies
Cake batter Rice Krispie treats
Homemade ice cream sandwiches
Devil’s food cupcakes with vanilla buttercream
Mini cookies and cream cheesecakes
NY Times chocolate chip cookies
Chocolate chip cookie brownie bars
Items used in this recipe:
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