Cake Batter Ice Cream

Want a grown-up twist on a childhood classic? This cake batter ice cream recipe is about to take you on a trip down memory lane—with a kick! We’re swirling in funfetti cake batter and rainbow sprinkles for that nostalgic flavor, but we’re adding a splash of cake vodka for a subtle, boozy surprise. It’s the perfect way to indulge your sweet tooth with a touch of sophistication.

Looking for homemade cake batter ice cream?

Homemade cake batter ice cream is the answer! It’s like your favorite cake batter transformed into creamy, dreamy ice cream – swirled with funfetti and bursting with sprinkles. 

Remember those birthday parties where the highlight was the frosting-filled cake and a mountain-high ice cream cone? Well, what if you could combine those two glorious treats into one epic dessert? This homemade cake batter ice cream recipe will become your new summer obsession. We’re talking creamy, dreamy ice cream packed with vibrant cake batter swirls and loaded with rainbow sprinkles. It’s like a party in your mouth, and everyone’s invited!

What Is Cake Batter Ice Cream

This creamy cake batter ice cream is a fun take on a classic ice cream flavor, like our roasted strawberry ice cream. We use classic funfetti cake mix and a basic ice cream base to make this frozen treat. Then, we add a splash of cake vodka for a boozy, adult twist. And in classic cold stone creamery fashion, we add real chunks of cake, just like our red velvet cake ice cream! This recipe has the premium flavor from your local ice cream shop but is made right in your own kitchen. 

How to Make Birthday Cake Ice Cream

• Mix Eggs & Cake Batter: Crack those eggs and whisk them together with the cake batter mix in a large bowl. It’s okay if it gets clumpy!
• Heat Milk & Cream: In a saucepan, heat up the milk and cream until it simmers gently (tiny bubbles!). Carefully whisk it into the egg mixture, then whisk it all back in the saucepan until thick (about 3 minutes).
• Chill It Down: Pour mixture in a medium bowl over ice water and whisk in the vodka (lowers freezing temp!). Cover and refrigerate for 6-8 hours.
• Chop Cake & Grab Sprinkles: When ready to churn, chop up your cake and have sprinkles on hand.
• Churn & Add Fun Stuff: Churn the chilled milk mixture according to your ice cream maker’s instructions. Almost done? Add the cake chunks and sprinkles!
• Freeze & Top with Sprinkles: Spoon the ice cream into an airtight freezer-safe container, sprinkle some in as you go! Freeze overnight.
• Enjoy!: Serve your cake batter ice cream and top with even more sprinkles (you can never have too many!).

How to Store

Store your homemade cake batter ice cream in an airtight container in the back of the freezer for up to 2 weeks!

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This cake batter ice cream with a splash of cake vodka is the perfect way to cool down on a hot day and relive some childhood memories – all with a grown-up twist. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

Funfetti Cake Batter Ice Cream

5 from 1 vote

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Author: Kita

Ingredients

• ▢ 6 egg yolks
• ▢ 1/2 cup funfetti cake batter mix
• ▢ 2 cups heavy cream
• ▢ 1/3 cup cake vodka
• ▢ handful sprinkles
• ▢ 2 slices of cake - frosting included

Instructions

• Whisk the eggs and cake batter together in a bowl. It will become thick and lumpy.
• In a medium saucepan over medium-low heat, heat the milk and cream until edges just begin to bubble. Carefully whisk into the egg yolk mixture, making sure to break up any lumps. Return the mixture to the saucepan over medium heat again until thick enough to coat a spoon, about 3 minutes, whisking constantly.
• Set in a fresh bowl over an ice bath and whisk in the vodka, whisking to lower the temperature. Cover and place in fridge until completely chilled 6 – 8 hours.
• When ready to churn the ice cream, chop up the cake and have it and extra sprinkles ready to go. Churn the cream mixture according to manufactures directions. When almost set, add the cake, crumbs and all. Spoon into a resealable container, randomly tossing in sprinkles here and there. Seal and freeze over night.
• Serve with sprinkles on top. Because you can really never have enough sprinkles…

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Recipe FAQs

My ice cream is full of ice crystals! What went wrong?

This can happen if your ice cream base isn’t chilled enough before churning. Make sure it spends at least 6-8 hours in the fridge after cooking.

Can I make this recipe without an ice cream machine?

Yes! Here’s how:

1. Whip up the ice cream mixture as directed in the recipe, then chill it for 2 hours. After 2 hours, pour it into a chilled loaf pan.
2. Freeze the mixture in a chilled loaf pan for at least 6 hours. 
3. Break up the frozen ice cream and beat it smooth in an electric mixer for 2-3 minutes. 
4. Pour it back into the pan and freeze for another 4 hours.
5. Enjoy your homemade goodness!