Ok folks. I have an ice cream recipe for you today. This may be the best ice cream I’ve made so far, for two reasons… 1.) I created it in honor of Designated Eater Mimi’s birthday and 2.) it’s friggin’ over the top, sugar blasted, fun (oh and it’s super tasty).
This recipe has been brewing in me for quite some time (long before I started the Perfect Scoop project). One day, many moons ago, bored and staring at my cubicle walls, I found myself on Ben & Jerry’s website playing with the Flavor Generator.
I chose my base: Cake Batter
My mix-ins: Rainbow sprinkles
And my swirl: Cake batter
As I recall I named the concoction Kiddie Kake. Did they love it? Did they make it? No… but I’ve always had the idea for it in the back of my head. So in honor of Mimi’s big day, I pulled out all the stops.
This is cake batter ice cream with not only sprinkles, but chunks of cupcake!
Mimi’s Birthday Cupcake Ice Cream
This makes a large batch, very good for parties.
1 cup whole milk
¾ cup sugar
2 cups heavy cream
1 tsp vanilla
1 cup cake mix (I like strawberry for the color)
2-3 pre-made and frozen cupcakes, chopped up
Stir in cream and vanilla
Stir in ½ cup of the cake mix until well blended
Freeze in your ice cream machine according to directions.
Halfway through freezing, pour the remaining ½ cup of cake mix into top of machine (it will mix in and make a ‘swirl.’)
Five minutes before completion add cupcake pieces and sprinkles.
This tends not to freeze fully hard in the machine so you will need to put it in a container and ‘ripen’ it in the freezer for about 3 hours.