|Birthday Cake Batter Ice Cream in a Cone|
|Starting to melt...|
|Birthday Cake Batter Ice Cream with Gooey Butter Cake Bites & Rainbow Buttercream Pieces|
|So excited to dig in to his ice cream after a day at the beach!|
For the Gooey Butter Cake Chunks:
1 Box of Golden Butter Cake Mix
1 Stick of Butter, Melted
8oz Cream Cheese, Softened
1 Box of Confectioners’ Sugar
For the Rainbow Buttercream Pieces:
1C Homemade Icing (either Buttercream or cream cheese)
Different Color Dyes (for the rainbow effect)
For the Cake Batter Ice Cream:
4C Heavy Cream, Divided
1C White Cake Mix
6 Egg Yolks
3C Whole Milk
2C Prepared Gooey Butter Cake Chunks
Prepared Rainbow Buttercream Pieces
½-1C Rainbow Sprinkles
Directions:1. For the Gooey Butter Cake Chunks: Preheat the oven to 350 and spray a pan with Pam, then set aside. In a medium mixing bowl, mix together the cake mix, egg, melted butter, and milk until combined. Press the dough into the prepared pan, so that there is an even layer. In another mixing bowl, beat together the cream cheese, eggs, sugar, and vanilla until smooth and creamy. Pour over the cake. Bake in the oven for 30-45 minutes until the middle has barely set (do not over bake). Let the cake completely cool before cutting into bite size chunks. Set the cake chunks aside until you are ready to fold them in to the cake base.
2. For the Rainbow Buttercream Pieces: To prepare your Buttercream to be used in the ice cream, put a small amount in a piping bag and pipe Buttercream lines onto a cutting board covered in cling film. I used different colored dyes to make different batches of rainbow icing; however, you can just chose one color if you like. Put the cutting board in the freezer for an hour or two so the icing can freeze. Using a sharp knife, cut the Buttercream icing lines into 1/2 inch (approx 1cm) pieces, transfer to a small dish and pop them back in the freezer until you’re ready to fold them into the ice cream base.
3. For the Cake Batter Ice Cream: In a medium saucepan, combine 2 cups of the heavy cream with the white cake mix, sugar, and salt. Heat over medium heat until warmed through. Meanwhile, place the egg yolks in a medium bowl and whisk until smooth. Combine the remaining heavy cream, vanilla, and whole milk in a large mixing bowl with a fine mesh sieve set over the top. When the mixture in the saucepan is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly. Continue pouring the cream mixture in a steady stream, whisking continuously until completely combined. Return the mixture to the saucepan over medium heat. Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and reads 170-175˚F on an instant-read thermometer. Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend. Cover and chill the mixture thoroughly in the refrigerator. Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions. At the end of the freezing process, fold in the gooey butter cake chunks, rainbow Buttercream pieces, and sprinkles until the ingredients are mixed throughout. Store in an airtight container in the freezer for at least 3 hours before enjoying.