Birthday Cake Batter Ice Cream
Who doesn’t love sweet cupcakes with sprinkles….in ice cream? It’s like ice cream and cake all rolled into one delicious scoop, or two! Cake batter extract is readily available in the baking aisle of most grocery stores.
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PREP TIME: 10 minutes
SERVINGS: 14 (1/2 cup)
TOTAL TIME: 10 minutes
Ingredients
2 cups heavy whipping cream
1 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 1⁄2 tablespoons cake batter extract
1 teaspoon vanilla extract
1⁄4 cup sprinkles of choice
4 store bought vanilla cupcakes, frosting removed and crumbled
Notes
Ease: Easy
Freeze Time: 4+ hours
Related Recipes
Cornwell Sour Cream Pound Cake
Instructions
Whisk heavy whipping cream, milk and sweetened condensed milk, stirring until well combined. Stir in extracts. Pour mixture into freezer canister of ice cream maker according to your ice maker’s instructions. Before transferring out of freezer canister, pour in sprinkles and let mix for another 2 minutes. Transfer the ice cream to a freezer-safe container with lid, gently stir in crumbled cupcakes. Cover, place in freezer and allow it to harden for at least 4 hours or overnight.