Funfetti Cake Batter Ice Cream Recipes

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FUNFETTI® CAKE BATTER ICE CREAM



Funfetti® Cake Batter Ice Cream image

This is such a fun recipe! It's a simple, quick treat you can make at home that tastes delicious! For a lighter version, substitute milk for the heavy cream.

Provided by nikkilee543

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 45m

Yield 6

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup half-and-half
¾ cup white sugar
⅔ cup cake mix with candy bits (such as Pillsbury® Funfetti®), or more to taste
1 teaspoon vanilla extract
1 teaspoon multi-colored sprinkles, or to taste

Steps:

  • Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.

Nutrition Facts : Calories 488.8 calories, Carbohydrate 41.4 g, Cholesterol 123.6 mg, Fat 35.4 g, Protein 3.4 g, SaturatedFat 21.7 g, Sodium 139.2 mg, Sugar 32.6 g

CAKE BATTER ICE CREAM



Cake Batter Ice Cream image

Cake batter ice cream is a delicious creamy ice cream treat that tastes just like cake batter! Its perfect for birthdays, holidays, or just for a delicious treat!

Provided by Aimee

Number Of Ingredients 7

1 cup whole milk
1 cup granulated sugar
3 cups half and half ((or heavy cream))
1 tsp vanilla extract
1/8 tsp sea salt
3/4 cup yellow cake mix ((heat treated)**)
6 TBS rainbow jimmie sprinkles ((optional))

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.

Nutrition Facts : Carbohydrate 37 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, TransFat 0.03 g, Cholesterol 24 mg, Sodium 177 mg, Fiber 0.2 g, Sugar 31 g, Calories 232 kcal, UnsaturatedFat 2.4 g, ServingSize 1 serving

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