Lately, I’ve been obsessed with turning my favorite desserts into ice cream flavors, and this cake batter ice cream is no exception. It’s like having your cake and eating it too, but in a cool, creamy form that’s perfect for summer.
Why This Recipe Works
- It captures the nostalgic flavor of cake batter without the raw egg concerns, thanks to a clever use of vanilla extract and almond extract.
- The addition of sprinkles not only adds a fun pop of color but also gives a slight crunch that contrasts beautifully with the creamy texture.
- Using heavy cream and whole milk ensures a rich, velvety base that’s irresistible.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup yellow cake mix (dry)
- 1/4 cup rainbow sprinkles
Equipment Needed
- Ice cream maker
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Step 1: Combine the Base Ingredients
In a large mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved. This should take about 2 minutes of vigorous whisking. The mixture should look smooth and slightly thickened.
Step 2: Add the Flavors
Stir in the vanilla extract and almond extract. Then, gently fold in the dry yellow cake mix until fully incorporated. Be careful not to overmix to avoid activating the gluten in the cake mix, which can make the ice cream chewy.
Step 3: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. This chilling period is crucial for achieving the perfect texture in your ice cream.
Step 4: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. In the last 5 minutes of churning, add the rainbow sprinkles.
Step 5: Freeze to Perfection
Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours before serving. This allows the ice cream to firm up to the perfect scoopable consistency.
Tips and Tricks
For an even richer flavor, consider toasting the cake mix lightly before adding it to the ice cream base. This enhances the cake flavor without adding extra sweetness. If you’re in a hurry, you can reduce the chilling time by placing the mixture in the freezer for 30 minutes, stirring every 10 minutes to prevent ice crystals from forming. Lastly, for those who love extra texture, adding crushed pieces of actual cake in the last few minutes of churning can create a delightful surprise in every bite.
Recipe Variations
- Chocolate Cake Batter Ice Cream: Swap the yellow cake mix for chocolate cake mix and add chocolate chips instead of sprinkles.
- Strawberry Cake Batter Ice Cream: Use strawberry cake mix and fold in fresh strawberry pieces for a fruity twist.
- Funfetti Ice Cream Sandwiches: Spread the churned ice cream between two sugar cookies for a handheld treat.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes, you can! After chilling the mixture, pour it into a shallow dish and freeze. Every 30 minutes, stir vigorously to break up ice crystals until it reaches the desired consistency, about 2-3 hours.
How long does this ice cream keep?
Stored properly in an airtight container, it can last up to 2 weeks in the freezer. However, for the best texture and flavor, enjoy it within the first week.
Can I use a different type of milk?
While whole milk is recommended for its creaminess, you can substitute with 2% milk for a lighter version. Keep in mind, the texture may be slightly less rich.
Summary
This cake batter ice cream recipe is a delightful way to enjoy the flavors of your favorite childhood treat in a cool, creamy form. With simple ingredients and easy steps, it’s perfect for any occasion.
