Cake Batter Ice Cream

Recipe adapted from Gingerbread Bagels

I have to admit that I am in a bit of shock that it will be September in a few days. Already?! This year has been FLYING by! I look forward to fall all year long and I’m ready to embrace it with open arms, but I figured I should get you another ice cream recipe before we start talking about cold weather and {gasp} snow!

Life is full of happy accidents, and this is certainly one of them. I found this recipe a few months ago and have been waiting for the right time to make it. I put together the custard last Friday night while I was tired and could only think about sleeping, which is what created my happy accident. Instead of using one cup of cake batter like the original recipe called for, I just used the whole darn box! I honestly never even knew I until I typed up the recipe the next day but trust me,everything turned out just fine. Better than fine really, it turned out FANTASTIC.

I can without a doubt say that this is my FAVORITE ice cream recipe. It is so creamy and tastes exactly like cake, but it doesn’t stop there people. What really makes this recipe are the swirls of buttercream frosting mixed in. AMAZING! I just cannot get enough of this ice cream. It tastes just like eating a birthday cake, frosting and all! With labor day coming up this weekend, trust me you won’t regret saying goodbye to summer with this! Enjoy!

Cake Batter Ice Cream with Buttercream Swirl
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1 box Funfetti cake mix
2 cups heavy whipping cream
1 cup milk (I used skim, any kind will work)
½ cup sugar
2 eggs, lightly beaten
1 tsp vanilla

Buttercream Frosting

½ cup shortening, room temperature
½ tsp vanilla
2 cups powdered sugar
4 Tbsp heavy whipping cream

Sift the funfetti cake mix. The sprinkles won’t go through but just pour them in at the end. Set aside.

In a medium saucepan whisk together the heavy cream, milk, sugar, eggs and vanilla. Add in the cake mix and stir until combined. Heat the mixture over medium heat, stirring frequently. Cook until it reaches 160 degrees F, or if you don’t have a thermometer, until it is thickened and starts to bubble.

Remove from heat and pour into a bowl. Cover with plastic wrap and place in the refrigerator to cool, preferably overnight, but for a minimum of 4 hours.

Freeze in your ice cream maker according to manufacturer’s instructions.

While the ice cream is churning, make the buttercream frosting. Cream the shortening until smooth. Mix in vanilla, then powdered sugar, and finally the whipping cream. Mix on medium high speed for 10 minutes. If desired, add a little gel food coloring to the mixture to give it color (I chose pink).

Once the ice cream is done, spread a layer in the bottom of a freezer safe container. Place a few tablespoons of the frosting on top and swirl with a knife. Continue layering in this fashion with the remaining ice cream and frosting. Place in the freezer for several hours to set.