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.