Birthday Cake Ice Cream

Hey everyone! Today, Rae and I are beyond excited to share with you a recipe that's not only a staple in our dessert repertoire but also holds a very special place in our hearts. It's a delicious, creamy Cake Batter Ice Cream that's as festive as it is easy to make. But before we dive into the recipe, let me take you back to where this all began—a surprising turn of events that led us to make our TV debut on Good Day Sacramento!

It was a typical sunny morning when we received a call that would turn our quiet little kitchen into a bustling TV set. Good Day Sacramento wanted us to demonstrate how to make our famous Cake Batter Ice Cream live on air! To say we were thrilled would be an understatement. With butterflies in our stomachs and spoons ready, we set off to share our passion with viewers, hoping to sprinkle a little joy into their morning routines.

The experience was nothing short of exhilarating. There we were, in front of cameras, sharing not just our recipe but also our story, laughter, and a few behind-the-scenes mishaps that thankfully only added to the charm of our segment. It was a day we'll never forget, and it inspired us even more to spread the love for homemade ice cream.

Now, let's get to the reason you're here—the Cake Batter Ice Cream recipe that won the hearts of Good Day Sacramento viewers and will surely win yours too!

Cake Batter Ice Cream Recipe

Ingredients:

  • 1 cup whole milk

  • 2 cups heavy cream

  • 1/2 cup sugar

  • 1/2 cup cake mix (your choice of flavor, but we love using classic vanilla for that authentic birthday cake taste)

  • As many sprinkles as you'd like (because what's cake batter ice cream without the fun of sprinkles?)

Instructions:

  1. Mix Your Base: In a large bowl, whisk together the whole milk, heavy cream, and sugar until the sugar is completely dissolved. Stir in the cake mix, making sure it's fully integrated with no lumps.

  2. Churn: Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

  3. Add Sprinkles: Just before your ice cream is done churning, add as many sprinkles as you like into the ice cream maker. Give it a few more minutes to distribute the sprinkles evenly throughout the ice cream.

  4. Freeze: Transfer the ice cream to a freezer-safe container and freeze until firm, about 2-4 hours.

  5. Enjoy: Scoop and serve your homemade Cake Batter Ice Cream, ideally with even more sprinkles on top for that extra touch of celebration.

Making this Cake Batter Ice Cream was an adventure from the get-go, and sharing it on Good Day Sacramento was a dream come true. We hope that by bringing this recipe into your home, you'll feel the same excitement and joy that we did, both in our kitchen and on TV. It's more than just ice cream; it's a celebration of the little moments that bring us together, sprinkled with lots of love and laughter. Enjoy!

Ryan Rucker