Yellow Cake Batter Ice Cream
Treat yourself to a scoop of pure nostalgia with this creamy, dreamy Yellow Cake Batter Ice Cream! Bursting with the rich flavor of classic yellow cake, this homemade ice cream combines indulgent heavy cream, velvety egg yolks, and a touch of vanilla for a luscious custard base. The addition of yellow cake mix takes the flavor to bakery-level bliss, while optional sprinkles add a pop of color and playful sweetness. Perfectly churned for a silky-smooth texture and easy to customize, this dessert is a celebration of childhood memories in frozen form. Whether you're serving it in a cone, alongside a warm slice of cake, or straight from the container, this quick-to-prep ice cream recipe is sure to delight your taste buds while stealing the show at any gathering!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 5 large Egg yolks
- 0.67 cup Yellow cake mix
- 0.125 teaspoon Salt
- 0.33 cup Sprinkles (optional)
Instructions
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture begins to steam, but do not allow it to boil.
In a mixing bowl, whisk together the sugar and egg yolks until the mixture is pale and slightly thickened.
Slowly pour about 1/2 cup of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream and milk mixture.
Reduce the heat to low and cook the custard gently, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes.
Remove the saucepan from the heat and whisk in the yellow cake mix, vanilla extract, and salt until smooth and fully incorporated.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Allow it to cool for about 15 minutes at room temperature, then cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. If using sprinkles, fold them in during the last few minutes of churning.
Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to firm up before serving.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 43.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 89 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
