Funfetti Cake Batter Ice Cream
Pull up a pew and grab some hankies because I’m going to get all happy and deep on y’all.
This exact day last year, I started this blog. I’d also never baked anything in my life before. OK, I may have made some box mix cupcakes wayyyy in the past but, even then, I managed to screw them up somehow! And we’re not even talking frosting here.
I also never even realised that baking, desserts and blogging would have become such a passion it has become. My hobby, my obsession… my hobsession? 😀
I never dreamed that I’d get to find such wonderful friends too. A wonderful community of like-minded, kind, generous and supportive people, not to mention such talent too. Crazy talent in fact.
And wow, you guys are such an inspiration too. When I first started this blog, my posts were few and far in-between. I mainly focussed on cake decoration too. I just had to fix those box mix cupcake with made from scratch perfecto cup cakes of joy and with frosting too. You may roll your eyes at me now, I’m rolling them too, but that’s where I came from and I’m kinda proud of myself.
Whilst my tastes has changed in the past year to experiment with food. Most of everything you see on this blog has been a first for me.
And this Funfetti cake batter is no exception too. I know what you’re thinking.. “ice cream in December, is she mad?” Well the answer to that would be yes, but a good yes, right? 😉
The Funfetti cake batter ice cream just seemed so right and apt for this occasion. And not a cake box mix in sight! This Funfetti cake batter ice cream replicates the flavour of cake batter with the addition of extracts. I have quite a love/hate relationship with box mixes. I thought I’d find an easier way around.
✯ Happy 1st birthday Sweet 2 Eat Baking!! ✯
Funfetti Cake Batter Ice Cream Recipe
Prep Time:10 mins
Cook Time:5 mins
Yield: approx. 500ml
- 2 cups milk
- 1 cup double (heavy) cream
- ¾ cup granulated sugar
- 3 tbsp + 1 tsp cornflour (cornstarch)
- a pinch of salt
- 2 tsp vanilla extract
- 1 tsp almond extract
- ½ tsp cream of tartar
- 1 cup rainbow ‘jimmie’ sprinkles
- (optional)rainbow non pareils sprinkles, for decoration
- In a small bowl, mix ¼ cup milk with the cornflour (cornstarch), set aside. In a medium saucepan over low/medium heat, combine the rest of the milk, sugar and the salt. Heat, stirring frequently with a whisk until bubbles start to simmer on the sides. Don’t let it boil!
- Remove from heat, carefully add the cornflour (cornstarch) mixture, and continue to whisk. It should begin to thicken ever so slightly. Add the vanilla extract, cream of tartar, and almond extract. Stir for about a minute more then transfer to a refrigerator-proof bowl, set aside to cool to room temperature, stirring every now and then.
- Once room temperature (the mixture should be like a very thick cream in consistency at this point), cover and put in the fridge for approx. 2 hours.
- Remove from the fridge and pour into your ice cream maker, following manufacturers instructions.
- When finished churning, carefully but quickly stir in the sprinkles. Too much stirring will cause the sprinkles to leak their colour causing a muddy colour!
- Serve immediately or transfer to a freezer safe airtight container for later.
- (Optional) Serve with a sprinkle of rainbow nonpareils sprinkles.
Prep time doesn’t include freezing time which takes about 30-45 minutes in an ice cream maker.
Thank you so much for stopping by and being so supportive.
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