Homemade Cake Batter Ice Cream

Did you know that August is the most popular month to have a birthday?

If my math is correct it must have to do with the holidays (9 months before). And as you know, I'm obsessed with birthday cake flavored anything.

The best, which you see everywhere now, is cake batter ice cream/birthday cake ice cream/party cake ice cream. Once I bought an ice cream maker which parroted the sound of a dump truck scraping off the gravel on the street at a slow pace. Which is why I gave up on making ice cream. But then I came across an easy recipe for it and immediately converted it into cake batter.

The result is actually not bad! A little bit on the icy side but still good. Yes there are eggs in it, the reason the Cold Stone one was recalled, but hey, cake batter already kinda tastes like salmonella.

Homemade Cake Batter Ice Cream

What you need:

4 egg yolks

1/4 cup confectioner's sugar

1 tablespoon vanilla

2 1/2 cups heavy cream

1 tablespoon cake mix

1/4 cup sprinkles

crumbs of a cupcake

What you do:

In a bowl with an electric mixer fitted with a whisk attachment, beat the egg yolks, sugar and vanilla until pale yellow. Add the heavy cream and cake mix, beating at a high speed until soft peaks form. Then quickly stir or fold in sprinkles and crumbs. Spread in a tupperware container and freeze for 4 hours.