This ice cream, my friends, is your new secret weapon. It’s epic. And mark my words – whether you whip it out at the end of a fancy pants dinner to surprise your guests or you serve it in pink plastic bowls to a room full of 5 year olds, this recipe alone will elevate you to superhero status. Go ahead. Try it. I double dog dare you.
Funfetti Cake and Icing Ice Cream was inspired by my nine year old nephew, Owen. Who brought over a pint of Baskin Robbins Icing on the Cake ice cream for my 4 and 2 year olds. And while they immediately dove for the chocolate one instead, I took a wee little bite from this new concoction that I assumed was made solely for over-sugared little ones.
What followed thereafter was embarassing. And frankly, I get a little queazy just thinking about it. After that one bite, I quietly excused myself to the living room, curled up in a chair in the corner and ate the entire pint. In about 10 minutes. I felt ashamed, horified and kind of disgusted with myself. But then I realized something that brought me right out of my ice cream induced sorrow and gave me a new sense of happy. I realized…that I could MAKE this.
- 3 cups heavy cream
- 3/4 cups sugar
- 2 tsp vanilla
- 1 tsp salt
- 1-2 cups funfetti cake, baked according to boxes instructions and broken into small pieces (not crumbs)
- 1/2 cup vanille frosting
- 1/2 cup rainbow sprinkles
- In a mixing bowl, combine 2 cups cream, salt and vanilla. Set aside.
- In a small saucepan, combine sugar and remaining 1 cup cream. Stir constantly over medium heat until sugar has disolved.
- Cover with plastic wrap and place in fridge for 2-3 hours until cooled.
- Follow the instructions of your ice cream maker to make the base ice cream.
- With 5 minutes left of churning, add in your sprinkles.
- Meanwhile, put your icing into a pastry bag with any sized tip you like. We used a #45 but this really makes no difference at all. Also, gather a container to house your ice cream and a large spoon.
- Once your ice cream is done, STIR in your chunks of cake.
- Spoon one layer of ice cream into your container.
- Add one layer of frosting from your pastry bag. You'll be doing 3 layers total so make sure you only use about a third of your frosting.
- Repeat with a layer of ice cream. And a layer of frosting.
- Add your last layer of ice cream and top with your last layer of icing.
- Freeze for 2 hours and serve!