Cupcake Ice Cream

Several years ago I made this for my own birthday. The rest of the party included a unicorn pinata, a cake that said ‘Ponies!’ on it, and candy poker. It was basically the best 6th birthday you could ever want as a 26-or-so year old. I have been dreaming about this ice cream ever since. The best part is, it’s not a custard-based ice cream, so you don’t have to spend time heating then cooling before you can get to freezing.

Ingredients:

  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 1 cup cake mix powder, divided (any flavor, strawberry cake’s nice for flavor and color)
  • 2-3 pre-made cupcakes, with frosting, chopped up and frozen
  • sprinkles

In a large bowl, whisk the milk and sugar together. Add the cream and vanilla, then 1/2 of the cake mix.

Pinker in person.

Freeze according to your ice cream machine’s instructions. Halfway through, add the remaining 1/2 of the cake mix.

Five minutes before the ice cream’s done, add the sprinkles.

After the sprinkles, add the cupcake pieces. Transfer to the freezer to firm up, if necessary. I usually figure ice cream will take about 1/2 an hour to freeze, but when I went to check on this at 15 minutes to add the other half of the cake mix, it was already decently firm. Not so firm that I couldn’t get in all my add-ins, but enough that I didn’t wait another 10 or 15 minutes before adding the sprinkles and cupcake chunks.

Yum, yes please!

Cupcake Ice Cream

From Spice Dish.

  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 1 cup cake mix powder, divided
  • 2-3 pre-made and frozen cupcakes, with frosting, chopped up
  • sprinkles

In a large bowl, whisk the milk and sugar together. Add the cream and vanilla, then 1/2 of the cake mix, whisking until well combined.

Freeze according to your ice cream machine’s instructions. Halfway through, add the remaining 1/2 of the cake mix. Five minutes before the ice cream’s done, add the sprinkles, then the cupcake pieces. Transfer to the freezer to firm up, if necessary.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to Cupcake Ice Cream

  1. Mary Kate says:

    That’s a beautiful title for a food.

    Does it matter what kind of cake mix (as in, the kind you add eggs and oil to versus the kind you just add water to)? Because if it really doesn’t, I *might* be able to make this in a way that I could also eat it.

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