Creamy Birthday Cake Batter Ice Cream Food

CAKE BATTER ICE CREAM

Steps:

• Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

CAKE BATTER ICE CREAM

Steps:

• Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
• In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
• Stir in the heavy cream and vanilla to taste.
• Stir in cake mix, making sure there are no lumps.
• Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
• Remove ice cream from freezer bowl and place into a separate container.
• Place freezer bowl and the ice cream into the freezer to further harden.

CAKE BATTER AND BUTTERCREAM ICE CREAM

Steps:

• First we are going to make some buttercream chips to add to the ice cream. Beat the butter until it becomes soft and creamy. Begin adding the powdered sugar and salt. You shouldn't need any milk because the buttercream should be really creamy at this point. But if it is still a little thick, add a teaspoon of milk at a time until it becomes creamy.
• Take a baking sheet and line it with wax or parchment paper. With a spoon, make small dollops of the buttercream on the baking sheet and once the baking sheet is full, place it in the freezer for 20 minutes. Use all of the buttercream mixture.
• Once all of the buttercream is frozen, chop it up into medium-sized chunks, place the chips in a bowl, and put back into the freezer until we are ready to put them in the ice cream mixture.
• In a large bowl, pour in the sweetened condensed milk, vanilla extract and the cake mix. Stir until the cake batter is well blended into the condensed milk, then stir in the salt.
• Begin to whip the whipping cream until firm peaks develop. You can place the bowl in the refrigerator before you begin this process and this will help speed up the process. Once the whipping cream is firm, gently fold the cream into condensed milk mixture with a rubber spatula. Do not stir heavily because the cream will deflate. Once the cream has been folded into the condensed milk mixture, begin to fold in the buttercream chips as well. Add the sprinkles last if you wish.
• Transfer the ice cream mixture to a large TupperWare container and freeze overnight.

ULTIMATE BIRTHDAY CAKE ICE CREAM

Steps:

• If using eggs, you must cook in a double boiler first. Simply add the milk, cream, egg yolks, and sugar and cook till temperature reaches 160 degrees. Remove from heat and place in ice bath to cool. When cooled, add vanilla and whisk in cake mix. Mix well.
• No egg version: In large bowl, whisk all ingredients ( minus eggs, frosting and candy sprinkles) together till well mixed.
• *Side Note: Mix can be made ahead of time and kept in refridgerator till ready to use. Place in a 1 gallon container. Shake it up prior to freezing.
• Pour into Ice Cream Maker:.
• Freeze according to manufactures directions. Approx 20 mins, check ice cream. When it begins to thicken, pour in candy sprinkles, and drop by tablespoon fulls, the frosting. Continue to freeze till unit stops. Immediately pour into freezer safe container and let "cure" in freezer, cover and wrap with plastic wrap. Let freeze at least 4 hrs or overnight prior to serving.
• To Serve: Scoop into waffle cones or bowl. Top with chocolate syrup and whipped topping. And of course more candy sprinkles!

CREAMY BIRTHDAY CAKE BATTER ICE CREAM

Steps:

• In a medium mixing bowl, mix milk and sugar until sugar is dissolved.
• Add vanilla extract and heavy cream. Stir.
• Once everything is evenly mixed, add cake mixture. Make sure it does not clump up.
• Churn mixture in freezer bowl for 25 minutes.
• Add rainbow sprinkles.
• Churn 5 more minutes. Once finished, package in air-tight containers and freeze 1 hour before serving.

CAKE BATTER ICE CREAM

Steps:

• Combine the milk and sugar in a small pot and heat over medium.
• Heat it for a few minutes, stirring occasionally until the sugar is dissolved. Let it cool for a few minutes.
• Add the sugar milk, half and half, vanilla extract, salt and cake mix to a large bowl. Stir well to combine.
• Pour the mixture into an ice cream maker (make sure you prepared your bowl in the freezer ahead of time). and let it churn until it's thickened like a soft serve ice cream, according to your manufactures instructions. (I mixed mine for 30 minutes.)
• Add sprinkles and let the ice cream churn for an additional 5 minutes.
• Scoop the ice cream into a 3QT container, and cover it tightly with a lid, or plastic wrap and foil. Freeze for 6 hours to overnight to make the ice cream scoopable.

BIRTHDAY CAKE REMIX ICE CREAM

Steps:

• Mix the milk, cake mix, cream cheese and sugar together with a mixer. Mix until smooth.
• Add the Cool Whip and mix until combined.
• Add the sprinkles and brownies (you can use store-bought or homemade brownies) and mix until combined.
• Stir in the chocolate sundae syrup. Stirring a little less will give more of a ribbon of chocolate to the ice cream. Stirring more will make it more uniformly chocolatey.
• Scoop into a freezable container and freeze.

BIRTHDAY CAKE ICE CREAM

Steps:

• In a saucepan, combine milk, sugar, flour and salt.
• Cook, stirring, on medium heat until slightly thickened (approximately 15 min).
• Stir a few tablespoons of the hot milk mixture into the beaten eggs.
• Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 minutes; remove from heat.
• Chill thoroughly.
• Add cake mix vanilla and light cream to the milk mixture. Mix well.
• Churn-freeze and add sprinkles to the churning ice cream.

CREAMY {LOW FAT} CAKE BATTER ICE CREAM

Steps:

• Make sure your ice cream maker bowl is frozen and ready to use
• In a large bowl combine the low fat milk with the pudding mix and dry cake mix. Whisk until combined, then add the half and half and whisk until incorporated.
• Pour the mixture into your ice cream maker bowl and churn according to your machine's instructions. Once it reaches soft serve consistency fold in the sprinkles, and pour into a freezable container (I use my 9"x5" bread loaf pan). Place in freezer for 2-3 hours.
• If you freeze longer than 3 hours, leave the ice cream on the counter for 10 minutes before scooping.
• Enjoy!

NO CHURN CAKE BATTER ICE CREAM + VIDEO

Steps:

• Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks. Add the condensed milk and vanilla and whip until blended. Next, add the dry cake batter mix and continue whipping until combined and light and fluffy.
• Gently fold in half of the sprinkles reserving the other half.
• Pour into a freezer-safe container and add remaining sprinkles to the top. Cover and freeze for at least 4-5 hours or overnight.

BIRTHDAY CAKE BATTER ICE CREAM

Steps:

• Whisk together cream, milk, sugar, cake mix, vanilla and salt. Once combined, place in your ice cream maker and churn according to the manufacturers instructions for 15 minutes.
• Add in sprinkles. And continue to churn for 5 minutes. Transfer to a freezer safe container and freeze for four hours or until firm. Serve.