Cake Batter Truffle Ice Cream
Celebrate summer with this delicious Cake Batter Truffle Ice Cream!
Servings 1 quart
- For the Vanilla Ice Cream Base:
- 2 cups whole milk
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1½ ounces cream cheese, room temperature
- ⅛ teaspoon fine sea salt
- 1¼ cups heavy cream
- ⅔ cups sugar
- 2 tablespoons light corn syrup
- 2 teaspoons pure vanilla extract
- 1½ cups (or more!) Cake Batter Truffles, crumbled or rolled into marble-sized balls
- ⅓ cup rainbow sprinkles
- For the Cake Batter Truffles:
- ½ cup unsalted butter, room temperature
- ½ cup white sugar
- 1 teaspoon pure vanilla extract
- 1½ cups all purpose flour
- ⅛ teaspoon salt
- 1 cup Funfetti (or yellow) cake mix, dry
- 2 tablespoons rainbow sprinkles
- 3 tablespoons milk, more if needed to reach play dough consistency
For the Vanilla Ice Cream Base:In a small bowl, mix the cornstarch with 2 tablespoons milk to form a slurry. Set aside. In another small bowl, mix the cream cheese and salt together. Set aside. Put the rest of the milk, cream, sugar, and corn syrup in a large, heavy bottomed pot (like a stock pot). Bring to a boil and boil for exactly four minutes (I set my phone’s timer to make sure it was accurate). It will boil and foam like crazy.
While the milk is boiling, put a ziplock bag in a tall, wide container (I used my blender) and fold the top over the container’s edge so you can safely pour the boiled ice cream base into the bag. Set aside. After four minutes, take the pot off the heat and add the cornstarch slurry. Return to a boil for one minute, take off the heat again. Add the cream cheese to the boiled milk and whisk any clumps out.
Pour into the prepared ziplock bag, seal it, and submerge in an ice bath. If you’re making the ice cream the same day, just make sure the base is very cold before adding it to the machine. I just refrigerated it overnight. Add the base to your frozen ice cream barrel and swirl for 15 minutes. The base should be frozen, a little more liquid than soft serve.
At this point, drop in chunks of cake batter truffles (instructions below--I kind of crumbled it with my fingers and added some marble-sized balls) and ⅓ cup of rainbow sprinkles. Transfer ice cream to a bread pan lined with plastic wrap or parchment paper. Freeze for at least 2 hours or overnight. Let ice cream sit on the counter for 10 minutes before serving.
For the Cake Batter TrufflesIn a stand mixer or large bowl, beat together butter and sugar until well combined. Add vanilla extract then add flour, salt, cake mix, and sprinkles and mix together. The mixture will have a sandy texture. Add milk and mix until dough comes together without falling apart--a play dough consistency. Add a little more milk if the mixtures is too dry. Use 1½ cups of the truffles to crumble into the vanilla ice cream base (though we may have used closer to 2 cups to get lots of truffle chunks)!