Birthday Cake Ice Cream – homemade cake flavored ice cream made with boxed cake mix and lots of sprinkles! How cute it this for a birthday?!
Today’s my birthday! *dances*
I’m a huge fan of other people’s birthdays, but not so much my own. I’ve decided to embrace it this year – mainly because this ice cream has been on my “to make” list for months!
The ice cream is beyond delicious. Cake batter ice cream is my alltime favorite and this is just as good as any you’d find at an ice cream shop. Maybe even better!
I woke up to a completely empty container the day after I made it. The kid was blaming my husband, husband was blaming the kid. At least someone enjoyed it, right?
How To Make Birthday Cake Ice Cream
- Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan
- Cook over medium-low heat until it reaches 160F, stirring frequently
- Chill until cold
- Pour chilled mixture into an ice cream maker and freeze according to manufacturer’s instructions
- Stir in sprinkles by hand
- Place in freezer for at least 2 hours before serving
How Long Is Homemade Ice Cream Good For?
This birthday cake ice cream is tastiest when consumed within the first week but it will stay edible for a couple months. Make sure to store it in an airtight container.
I always store my homemade ice cream in this cute 1.5 quart container meant specifically for ice cream. It’s under $8 and keeps the ice cream nice and fresh.
More Homemade Ice Cream Recipes
- Vanilla Bean Ice Cream
- Banana Pudding Ice Cream
- Chocolate Ganache Ice Cream
- Strawberry Sour Cream Ice Cream
- Circus Animal Cookie Ice Cream
- Mexican Hot Chocolate Ice Cream
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Birthday Cake Ice Cream
- 1 cup milk
- ½ cup white sugar
- 2 egg yolks, beaten
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- ¾ cup yellow cake mix, sifted
- 2 tablespoons sprinkles
- Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in sprinkles by hand into the mixture and transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Place in freezer for at least 2 hours before serving.
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Can you use any cake mix
Yeah, I imagine any cake mix would work well. Thanks for reading and commenting! :)
Wow I have got to try this
jen @ one curly fry says
My ice cream maker doesn’t get enough use – I think I need to dust it off and try this recipe! Looks delish.
I really need to invest in an ice-cream maker. I borrowed my mom-in-laws last summer. Your bowl looks so perfect and tasty. Happy Birthday!
.-= Donna´s last blog ..I Heart Faces Photowalk â€“ Atlanta =-.
Since I am gluten-free, I’ve never tried the cake batter flavored ice cream, and I’ve been so curious. Now, I can make my own version! Fabulous! Thanks for the recipe, and happy birthday :)
Happy Birthday!!! I hope you had a great day and got everything you hoped for!
.-= Laney´s last blog ..Exercise! =-.
Happy Birthday!! I hope you had an awesome day and that both the husband and the kid spoiled you as you deserve :)
I have to admit that cake batter ice cream is my all-time weakness. I cannot think of anything I love more than a big bowl of sweet, cake-flavored ice cream. YUM! And the fact that you’ve adorned it with rainbow-colored dots just makes it all the better. Perfection.
.-= Liz´s last blog ..Baked Scallops =-.
First of all..happy birthday! Second of all..enjoy your ice cream it look fabulous. Third of all..I must invest in an ice cream maker. There is no way I can pass this recipe up lol. Any suggestions on a brand and style to purchase?? Thanks!