Ultimate Birthday Cake Ice Cream

READY IN: 45mins
YIELD: 1 gallon


  • 4 12
    cups whole milk
  • 4 12
    cups whipping cream
  • 3
    egg yolks (optional)
  • 1 12
    cups sugar
  • 2 12
    cups French vanilla cake mix, dry
  • 2
    tablespoons vanilla extract
  • 1
    cup white frosting, Betty Crocker brand, ready made
  • 12
    cup candy sprinkles, rainbow type


  • If using eggs, you must cook in a double boiler first. Simply add the milk, cream, egg yolks, and sugar and cook till temperature reaches 160 degrees. Remove from heat and place in ice bath to cool. When cooled, add vanilla and whisk in cake mix. Mix well.
  • No egg version: In large bowl, whisk all ingredients ( minus eggs, frosting and candy sprinkles) together till well mixed.
  • *Side Note: Mix can be made ahead of time and kept in refridgerator till ready to use. Place in a 1 gallon container. Shake it up prior to freezing.
  • Pour into Ice Cream Maker:.
  • Freeze according to manufactures directions. Approx 20 mins, check ice cream. When it begins to thicken, pour in candy sprinkles, and drop by tablespoon fulls, the frosting. Continue to freeze till unit stops. Immediately pour into freezer safe container and let "cure" in freezer, cover and wrap with plastic wrap. Let freeze at least 4 hrs or overnight prior to serving.
  • To Serve: Scoop into waffle cones or bowl. Top with chocolate syrup and whipped topping. And of course more candy sprinkles!