Whew, it’s hot! Summer is officially here and if you’re looking for a way to cool off and celebrate a summer birthday, look no further than this recipe for delicious, homemade Cake Batter Ice Cream!

I ran out of sprinkles, so I was at the store purchasing some more when I thought about making Cake Batter Ice Cream to celebrate my in-laws birthdays. They just moved out to California from North Carolina and both my mother-in-law and father-in-law celebrate July birthdays AND they both LOOOOOVE ice cream! So I grabbed the ingredients for homemade ice cream along with a box of yellow cake mix and set off to make some homemade ice cream!

How to Make Cake Batter Ice Cream

I use an ice cream maker to make my ice cream. I know there are no-churn recipes out there, but honestly, it doesn’t take a lot of time to make ice cream using an ice cream maker and I think it just tastes better! It’s so creamy!

However, if you like your ice cream a bit firmer, I recommend making the ice cream the day before and allowing it to harden in the freezer overnight. Ice cream directly out of the ice cream maker is a bit more like a firm soft serve.

Here’s the recipe:

Cake Batter Ice Cream

Ingredients

1 cup First Street milk
2 cups First Street heavy whipping cream
3/4 cup First Street granulated sugar, divided
1/4 tsp salt
5 egg yolks
3/4 cup yellow cake batter, sifted
6 Tbsp First Street rainbow sprinkles
Optional: ice cream cones and vanilla frosting for serving

Instructions

Combine the milk, heavy whipping cream, half the sugar, and salt in a medium saucepan and bring to a boil over medium heat, whisking intermittently.
While heating, combine the egg yolks and the other half of sugar in a bowl and whisk to combine.
When the milk mixture has come to a boil, pour ⅓ of it into the egg mixture and stir. Then pour another ⅓ and stir, and then the final ⅓ and stir.
Next, pour the entire mixture back into the saucepan and heat, stirring constantly for 2 minutes, but do NOT let it come to a boil.
Then transfer the mixture to a clean bowl and add the 3/4 cup cake batter, whisking and stirring to remove the lumps, and then refrigerate for 1-2 hours.
After mixture is chilled, follow the manufacturer's instructions on your ice cream maker to make the ice cream.
Add rainbow sprinkles into the ice cream during its last 1-2 minutes of churning.
Then transfer ice cream to a freezer safe container for storing. Freeze overnight for firmer ice cream.
Serve in ice cream cones with frosting and sprinkles on the rims for extra garnish.
Enjoy!

If you’re not ready to make this ice cream just yet, be sure to save it to your Pinterest page!