Cake Batter Ice Cream

5 from 1 review


  • 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


  1. Whisk the yolks and 1/3 cup of the sugar until creamy. Set aside.
  2. Heat the cream, milk, 1/3 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!