I don’t think I will ever buy ice cream from a store again. May have gotten a little sprinkle-happy, but it brought me back to the days of drowning my ice cream with rainbow sprinkles as a child. And the flavor, oh the flavor! One of my most favorite things to do when baking a Funfetti cake from the box, is to eat almost 1/4 of the batter raw. Purposely leave extra batter on the mixer, the spoon and the bowl just so there’s more to enjoy. And guess what? This ice cream taste like a whole bowl of that all to myself! Oh heaven, this is what you’re all about.

My Kitchenaid stand mixer and the various attachments I have purchased recently make me fall in love over and over again. Although I’ve heard some complaints about the soft-serve consistency that the Kitchenaid Ice Cream Maker attachment creates, I LOVE IT! It reminds me of Abbotts frozen custard from where I grew up in Rochester, NY. Maybe I’ll have to figure out how to make frozen custard instead of ice cream next O:-).

Also, I had a lot of extra mini not coated truffles, so I went ahead and coated them. Then used them as topping, cause obviously you cannot have too much cake batter!

…Yes, my pint-sized mug indeed says “Ice Cream – It’s what’s for dinner!” …a pint ice cream cup fits right inside of it… :-D

You could also use leftover regular-sized cake batter truffles (although I doubt “leftover” will ever describe these things) with the coating instead of the minis and the chocolate separate as I did here. I would probably cut them in half before mixing them in if using larger ones though.

CAKE BATTER TRUFFLES

Ingredients:

1-1/2 cups flour

1 cup white cake mix (heat treated*)

1/2 cup unsalted butter, softened

1/2 cup white sugar

1 tsp vanilla extract

1/8 tsp salt

3-4 Tbsp milk

1 Tbsp sprinkles

CAKE BATTER ICE CREAM

Ingredients:

1 cup milk (I used 2%)

1/2 cup white sugar

2 egg yolks, beaten

1 tsp vanilla extract

2 cups heavy whipping cream

3/4 cup white cake mix, sifted (heat treated*)

1/4 cup sprinkles

1/2 cup chopped white chocolate

1-1/2 cup Cake Batter Truffles

Directions:

1. For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand.
2. Roll dough into small balls (approx 1 cm) and place on a parchment or wax paper lined cookie sheet. Chill balls in the freezer for at least 30 minutes. Can be made ahead.
3. For the ice cream: In a medium saucepan, whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix until smooth. Heat to 160 degrees over medium-low heat, whisking frequently. Allow to cool before placing in the refrigerator until cold, at least 2 hours or overnight.
4. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
5. Stir in sprinkles, white chocolate, and cake batter truffles by hand into the mixture and transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Truffles from The Girl Who Ate Everything, Ice cream from Allrecipes