Don’t wait for a birthday to try this Birthday Cake Batter Ice Cream! It’s creamy, rich, and packed with Birthday Cake Oreos plus a whole lotta sprinkles.
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This past week was Ross’s birthday, in which he gracefully entered his thirties (plural) and made it look good. (Feel free to embarrass him in the comments if you so choose.) So of course, us being us, it was a weekend of good eats. We met up with friends for a beer and our favorite burger at a local restaurant, and for his cake, I created an epic tower of chocolate and peanut butter that we will definitely share with you in the coming weeks.
Notice I did NOT say I made this Birthday Cake Batter Ice Cream for his birthday. But here’s the thing: I made it for no occasion at all, except that it sounded delicious. And we happened to have some leftovers in the freezer over his birthday weekend, which we somehow managed to eat, you know, when we weren’t eating cake or burger. (I SWEAR we’re not 500 pounds.) And in spite of the fact that Ross is not usually a big cake-batter-ice-cream-person, he pretty much inhaled this version. So I’m going to go ahead and say this was kinda-sorta-birthday-ice-cream. But more importantly, it’s also un-birthday ice cream! So take your pick and enjoy whatever day you want.
Cake batter ice cream: easier than it sounds.
Personally, I didn’t need any encouragement to try a cake batter ice cream flavor. When I’ve gone to one of those mix-in ice cream places, my guilty pleasure has been cake batter ice cream mixed with brownie. Oh yeah. You know it’s good.
But since we love to use our ice cream maker at home, I set out to make a new version. I consulted the interwobs to learn how ice cream shops achieve that cake batter flavor, and you know what I found out?
Hold on. It’s so redneck, I can’t…
Guy, it’s just cake mix. You literally throw cake mix in the ice cream base and mix it all together. And voila! Cake batter ice cream! #sorrynotsorry
True, I saw a few different ratios of ingredients and what-not, but they all used a yellow box cake mix for that cake batter flavor. So I mashed up my favorite vanilla ice cream recipe from David Lebovitz with this crazy ol’ cake mix idea and a few other tweaks for flavor, and I found my cake batter ice cream heaven. Even without mix-ins, this is the richest, tastiest, most flavorful cake batter ice cream I’ve had the good fortune to meet. (Batter? Barely know ‘er!)
But of course there are mix-ins.
And those mix-ins take this ice cream from cake to BIRTHDAY CAKE, which is like a billion times better than ordinary cake, amiright? While the ice cream was churning I added crushed Birthday Cake Oreos and a fistful of sprinkles, and I watched joy and happiness and unicorns spread throughout the land.
The obvious question you might be asking yourself: why not use funfetti cake mix instead of yellow, for maximum birthday sprinkliciousness? Well, the flavorings in yellow cake mix are stronger and more distinct than a white cake mix. So if you want a stronger cake batter flavor, use the yellow mix and add your own sprinkles. But if you’re fine with a slightly subtler yet still delicious taste, feel free to substitute funfetti. In fact, you can use any old cake mix in here – whatever strikes your fancy! Tell me if you come up with some hot new combination. Because I’ll want to try it next.
Oh yeah, and since it was Ross’s big day, we also played with dry ice because it’s fun. And fairly functional at keeping ice cream frozen during photoshoots. But mostly fun. Look at that beautiful sublimation!
Then we got distracted and removed the ice cream from its bed of dry ice, and this happened:
Messy messy messy. And oh so scrumptious!
Joking aside, this is quite possibly my favorite ice cream I’ve ever made. And heaven knows I’ve made some ice cream in my day. BTW, need an ice cream maker? We use this Cuisinart ice cream maker, and it’s powered through 5 years strong. (← Amazon affiliate link)
So while the weather is still warm (or not), whether it’s your birthday (or not), whether you think you like cake batter ice cream or…just kidding, of course you like cake batter ice cream! Anyway, give this one a shot!
- 1 cup whole milk
- A pinch of salt
- ½ cup granulated sugar
- 2 cups heavy cream
- 4 large egg yolks
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 1½ cups yellow cake mix (about half a package)
- 7 Birthday Cake Oreos, crushed, plus extra for garnish
- 2 tablespoons sprinkles, plus extra for garnish
- Pour milk, salt, and sugar in a medium saucepan and heat on medium-low on the stove. Stir regularly and keep an eye on it so the milk doesn't scald. When it's hot but not quite simmering, remove from heat.
- Whisk egg yolks together in a large, heat-proof mixing bowl.
- Very slowly, pour the hot milk mixture into the eggs, while whisking continuously. When all the milk has been added, pour the milk and egg mixture back into the saucepan. Heat on medium low until thickened and the mixture coats the back of a spoon. You can also use an instant read thermometer to check the temperature - you want to hit 170 to 175 degrees. Remove from heat.
- Pour the heavy cream into a medium mixing bowl. Pour the milk/egg mixture through a mesh strainer into the cream. Stir to combine. Add vanilla and almond extract; stir some more.
- Whisk the cake mix into the bowl, until lumps are dissolved. Refrigerate, covered, overnight.
- When mixture is very cold, churn in your ice cream maker according to its directions. While ice cream is still soft (but no longer liquid) and continues churning, add crushed Oreos and sprinkles.
- When ice cream has finished churning, place in a freezer-safe container and cover, then freeze for a few hours until solid.
- Eat, preferably with a few extra Oreos and sprinkles on top!
Significantly adapted from David Lebovitz.
Want more Oreos and ice cream? Try this Cinnamon Bun Ice Cream Pie next!
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