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Cake Batter Ice Cream

This Cake Batter Ice Cream recipe has been compensated by Smart & Final. All opinions and ideas are 100% mine alone. 

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 Cake Batter Ice Cream! Cake Batter Ice Cream // Salty CanaryI ran out of sprinkles, so I was at Smart & Final 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 ice cream along with a box of yellow cake mix and set off to make some homemade ice cream! Cake Batter Ice Cream // Salty CanaryI 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. Cake Batter Ice Cream // Salty CanaryHere’s the recipe:Cake Batter Ice Cream // Salty Canary

Cake Batter Ice Cream
Cake Batter Ice Cream
  • 1 cup First Street milk
  • 2 cups First Street heavy whipping cream
  • ¾ cup First Street granulated sugar, divided
  • ¼ tsp salt
  • 5 egg yolks
  • ¾ cup yellow cake batter, sifted
  • 6 Tbsp First Street rainbow sprinkles
  • Optional: ice cream cones and vanilla frosting for serving
  1. 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.
  2. While heating, combine the egg yolks and the other half of sugar in a bowl and whisk to combine.
  3. 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.
  4. 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.
  5. Then transfer the mixture to a clean bowl and add the ¾ cup cake batter, whisking and stirring to remove the lumps, and then refrigerate for 1-2 hours.
  6. After mixture is chilled, follow the manufacturer's instructions on your ice cream maker to make the ice cream.
  7. Add rainbow sprinkles into the ice cream during its last 1-2 minutes of churning.
  8. Then transfer ice cream to a freezer safe container for storing. Freeze overnight for firmer ice cream.
  9. Serve in ice cream cones with frosting and sprinkles on the rims for extra garnish.
  10. Enjoy!

And here’s the sprinkles that started it all. I purchase my rainbow and chocolate sprinkles from Smart & Final because I love how I can kind of purchase them in “bulk.” Those are one pound shakers! It takes me months (and I do a lot of baking, ice cream, and milkshakes) before I run out of sprinkles!

Cake Batter Ice Cream // Salty CanaryI picked up all of my ingredients to make Cake Batter Ice Cream at Smart & Final. It’s truly a one-stop shop for everything you might need to host a summer party from food, drinks, and party supplies to even clean-up items! Plus, you get in and out the door without standing in long lines or paying club card fees.

If you’re not ready to make this ice cream just yet, be sure to save it to your Pinterest page! Cake Batter Ice Cream // Salty CanaryAnd to learn more about Smart & Final, or to find a location near you, visit them at Smart & Final and follow on InstagramFacebook and Twitter!

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