Cake Batter Ice Cream: if ice cream could speak, this one would say “you can have your cake and eat it too.”

Cake Batter Ice Cream: if ice cream could speak, this one would say "you can have your cake and eat it too."

So like this is fun. I feel like I’m celebrating something. Well, OK, maybe in the spirit of sharing I guess I am kind of celebrating.

June is officially my most busy month since going full time on my blog, and I am SO excited about it.

To start off, I am currently in Michigan for the week on an impromptu freelance trip. Besides getting to see Alex (huge perk 🙂 ), I get to be a food stylist all week!

I told my grandmother about being hired as a food stylist, and she goes “what does that mean? what are you going to do for them, stand upside down in your underwear?”

No, more like put an egg here and a chicken breast there. But like, close enough, I guess. 

Cake Batter Ice Cream: if ice cream could speak, this one would say "you can have your cake and eat it too."

Next week I head back home to Boston for a grand total of 4 days. In that time, Monique flies into town and I’m going to shoot some lifestyle shots for her. And we have a few fun things planned that I’ll be sure to blast all over Instagram and Snapchat (sarahfennell).

Then for the beeg news. Monique and I are going on a 10-day cruise with Windstar Cruises! Even better? It’s a freaking food cruise. With the James Beard Foundation. So heaven on earth… or sea.

We’re going to be traveling to Portugal, France, and Spain, eating our way through each country. Our days will be filled with wine, oysters, and tapas. I’ve already gone on a massive shopping spree to prep for the trip. And I updated my portfolio website in anticipation for adding some new travel shots.

One thing I’m especially excited about is that each Windstar vessel holds 200 people or less. So being on the ship feels intimate and luxurious. I haven’t been on a cruise, but one thing I’ve never liked the sound of is traveling on a huge ship with thousands of people. So traveling in a smaller, more boutique-y setting is my idea of paradise.

Then then I’m headed back to Michigan to celebrate Alex’s taking his board exams and finishing his second year of med school. We’re headed to Traverse City, Michigan, for some much needed r&r.

Three days after that I’m booking it back to Boston for a blogging retreat weekend hosted by two of my most favorite people, Lexi’s Clean Kitchen and Andie Mitchell.

So yeah, it’s a crazy month. But I love crazy. I love having so much to do you have to plan every hour in your calendar. It’s like a high. So to repeat what I said above, I’m feeling supremely grateful.

Cake Batter Ice Cream: if ice cream could speak, this one would say "you can have your cake and eat it too."

Enough about me. How about this ice cream? I mean, it’s ice cream that tastes like cake batter. Like that cake batter you used to lick out of the bowl when you were a little kid and your mom wasn’t looking.

What more do I have to say?

LOVE YOU THANKS FOR BEING YOU BAI.

RECIPE

Cake Batter Ice Cream

Ingredients

  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 3/4 cup funfetti cake mix (the dry mix straight from the box)
  • 1 tablespoon vanilla extract
  • 2 tablespoons colored sprinkles

Instructions

  1. Whisk the yolks and ⅓ cup of the sugar until creamy. Set aside.
  2. Heat the cream, milk, ⅓ cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the cream is nearly simmering. Lower the heat and scoop a ½ cup of the cream mixture into the yolks, whisking the entire time to combine.
  3. Pour the heated yolk mixture back into the pot, still whisking the entire time to combine. Then, using a spatula, slowly stir the mixture while it heats. The custard should thicken in 3-5 minutes. You will know it's ready when it coats the back of a spoon and holds its shape when you draw your finger through it.
  4. Quickly remove from heat and stir in funfetti cake mix and vanilla extract.
  5. Pour mixture into a thick ziplock bag and chill in the fridge for at least 4 hours, and up to overnight.
  6. Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer's instructions. At the end, fold in colored sprinkles. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!

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31 comments

Reply

Um so that cruise sounds AMAZE! Also, have so much fun in Traverse City! TC is my hometown and it’s so much fun in the summer! If you need any recos, LMK : )

Sarah | Broma Bakery
Reply

Omg heck yeah girlfriend! We definitely want to go to a nice dinner one night, so I’d LOVE to hear your suggestions!!!

Reply

Woo! Ok, here are my suggestions for a nice dinner: Red Ginger – delish sushi & cocktails, The Cooks’ House – upscale American dining YUM, Amical – amazing French food, Trattoria Stella – amazing Italian food which is in the basement of an old hospital (sounds weird, but promise it’s not!), and then Boat House if you want a bit fancier French (this one is out on the Peninsula, so maybe a 10-15 minute drive from downtown). One more just for fun, not for the food necessarily but 7 Monks Taproom has a crazy amount of craft brews on tap, many from around the area! Hope this helps – have a great time!

Reply

This is so pretty!! And the flavour is ballin’. Love the cake batter right in the mix!

Sarah | Broma Bakery
Reply

Thank you Katrina, you’re so cute!

Reply

Sound like you’ll be having a ton of fun!

& The ice cream looks awesome, of course. 🙂

Reply

Lovely ice cream and exciting plans ahead for you! The cruise sounds awesome 🙂

Sarah | Broma Bakery
Reply

Can’t wait. Woohooo! Thank you Jennifer!

Reply

Well this just looks incredible! And it sounds like you have a wonderful month coming up – enjoy!!

Sarah | Broma Bakery
Reply

Thank you so much, Ellie!

Reply

You/we are so lucky. I can hardly wait to see/hear all about it!

Sarah | Broma Bakery
Reply

<3 <3 <3

Reply

Cake batter ice-cream ? Sounds great! Have a wonderful time on the cruise too!

Sarah | Broma Bakery
Reply

Thank you sweet pea! I am so excited!

Reply

This looks to die for and I think I’m in love with your life. I just read your about me and I didn’t realize you were a U of M grad! Me too! Go Blue! Have some Constant Buzz at Dominicks for me… 😉

Sarah | Broma Bakery
Reply

Ahhhnyou are too sweet my dear! Thank you so much. And yes! Go Blue! <3 <3 <3

Reply

Sounds like a really exciting month! Can’t wait to see your pictures on Instagram. This ice cream is everything my seven year old self ever wanted!

Sarah | Broma Bakery
Reply

Seriously! I just want to eat it and play in the park all day. And I can’t wait 🙂

Reply

Wow! So much awesome traveling and so many great opportunities this month- how exciting 🙂 This ice cream is a gorgeous and nostalgic way to celebrate!

Sarah | Broma Bakery
Reply

I seriously can’t wait! Thank you my dear!

Reply

Amazing shot. I love this ice cream flavour so much and you make it look so easy!

Sarah | Broma Bakery
Reply

Thank you so much Tiffany!

Reply

I love your Grandma. Stand on your head in your underwear? Could there be anything further from the concept of food? Unless you were holding an ice cream cone in your hand… while upside down in your underwear 🙂 oh Grandma. PS – That cruise, for real! Sounds like absolute bliss. Cannot wait to see your pictures. I hope you’ll do a post about the trip? I’ve never heard of such a small cruise with so few people. Sounds amazing!

Reply

That’s so interesting that you actually put cake mix into the ice cream…definitely something I’d like to try!

Reply

First of all, that grandma comment is hilarious! So funny. Also, have the best time!!! Wow, such an exciting month for you. Can’t wait to follow along and watch all your snaps/see all the photos xo

Reply

Oh my gosh… yes please. Just, yes. 🙂

Reply

Yum! Looks so good!! Love this!

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