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
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! 
