Oh my goodness, have I got a treat for you! If you’re anything like me, you probably swoon over the idea of a funfetti cake – those happy little sprinkles just scream celebration, right? Well, get ready, because I’ve cracked the code on turning that joy into a scoopable sensation. My Favorite Funfetti Cake Ice Cream tastes exactly like biting into a slice of perfect cake, but in frozen form! Seriously, it’s the easiest way to get that confetti-filled goodness whenever you want it. I first dreamed this up on a super hot summer day when I was craving something festive but didn’t want to turn on the oven. It turned out even better than I imagined and is now my absolute go-to for instant happiness!

Why You’ll Love My Favorite Funfetti Cake Ice Cream

Trust me, this ice cream is a game-changer! Here’s why it’s going to be your new obsession:

Just like cake: Every spoonful tastes shockingly like a classic funfetti cake.
Super simple: No fancy techniques, just whisk and churn!
Instant party: Those colorful sprinkles make it fun for everyone, especially kids.
Quick satisfaction: Ready in just a couple of hours for that funfetti fix.

Ingredients for My Favorite Funfetti Cake Ice Cream

Okay, so the best part about this ice cream is how ridiculously easy the ingredient list is. You probably have half of this stuff already! Here’s what you’ll need:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup rainbow sprinkles (the kind you’d use for baking, not those hard little nonpareils that break your teeth!)
1/2 cup cake mix (I love using a classic yellow or white cake mix, but hey, go wild if you want another flavor!)

Equipment Needed for My Favorite Funfetti Cake Ice Cream

You really don’t need a ton of fancy gadgets for this. Just make sure you have a good-sized mixing bowl—big enough to whisk everything together without making a huge mess! An ice cream maker is definitely your best friend here; I love mine! And of course, you’ll need an airtight container for freezing. That’s pretty much it for the essentials.

How to Make My Favorite Funfetti Cake Ice Cream: Step-by-Step

Alright, get ready to have some fun in the kitchen because making this ice cream is seriously a blast, and it’s so easy! You don’t even need to turn on the oven, which is my favorite kind of baking. Just follow these simple steps, and you’ll be scooping up pure happiness in no time.

Step 1: Mix the Base Just grab a nice big bowl – the kind you can really whisk in without sloshing everything over the counter. Pour in your heavy cream and whole milk. Then, dump in the granulated sugar, that lovely vanilla extract, and the salt. Now, just whisk like you mean it! You want to make sure all that sugar is completely dissolved. Give it a little taste (that’s the perk of making ice cream!) to make sure it’s just right.

Step 2: Add the Fun! This is where the magic really happens. Time to toss in your rainbow sprinkles and the secret weapon: the cake mix! Stir it all up so everything is nice and combined. Don’t worry if it looks a little thick or cloudy; that’s exactly what you want. Those cake crumbs will give your ice cream that amazing flavor and texture.

Step 3: Churn, Baby, Churn! Okay, now you’ll need your ice cream maker. Pour that glorious mixture from your bowl into the ice cream maker’s churner. Follow your machine’s instructions – they’re all a little different, but usually, it’s just a matter of letting it run for about 20-30 minutes until it’s thick and creamy, like soft-serve ice cream. This is the point where your My Favorite Funfetti Cake Ice Cream starts to truly take shape!

Step 4: Freeze It Solid Once the churning is done, scoop that lovely ice cream into a freezer-safe container. Pop a lid on tight – you don’t want any freezer burn messing with your masterpiece! Then, into the freezer it goes. Let it chill there for at least 2 hours. This is super important for it to get firm enough to scoop properly. If you can resist and let it go for longer, even better! Patience for ice cream is always rewarded with perfect scoops.

Tips for the Best Funfetti Cake Ice Cream

You’ve got the recipe, you’ve got the steps, but sometimes a few little tricks make all the difference, right? Here are my absolute favorite tips for making sure your Funfetti Cake Ice Cream is next-level amazing. Think of them as my little secrets for instant ice cream perfection!

Use Cold Everything! Seriously, your cream, milk, and even your bowl for mixing should be nice and chilly. This helps everything emulsify better and makes sure your ice cream churns up thicker and creamier. Cold ingredients are key for that perfect texture.

Don’t Over-Churn: Watch your ice cream maker like a hawk! You want that soft-serve consistency when it’s done. If you churn it too long, it can start to become icy. You’re just looking for it to thicken up nicely.

Cake Mix Matters: While most cake mixes work, I find the classic yellow or white ones give the most authentic “funfetti cake” flavor. And please, use the dry cake mix! Don’t bake it first – the raw mix has that subtle flavor that just screams funfetti.

Sprinkle Smart: Stick to baking sprinkles! Those tiny crunchy sugar sprinkles really melt into the ice cream and give it that classic funfetti look and feel. The harder candy-coated ones can get a bit too hard when frozen.

Ingredient Notes and Substitutions for Funfetti Ice Cream

Let’s talk ingredients for this yummy Funfetti Ice Cream! I always try to use what I know works best, but I get that sometimes life (or your pantry!) throws you a curveball. Here’s the scoop on a few things:

Rainbow Sprinkles

When I say rainbow sprinkles, I mean the soft, jimmie-style ones you’d find on cookies or cakes. Those hard little candy sprinkles? Not a fan for ice cream, they can get way too hard in the freezer. If you can’t find jimmies, just stick to good old baking sprinkles.

Cake Mix

The cake mix is the secret sauce for that authentic cakey flavor! I usually go for a yellow or white cake mix because it gives that classic funfetti taste. If you’re feeling adventurous and want to try a chocolate cake mix for a funfetti-chocolate swirl, go for it! However, please, please, please make sure you’re using the *dry* cake mix straight from the box. Don’t bake it first!

Dairy-Free Option?

Oh, this is a tricky one for ice cream! Since this recipe relies on heavy cream and whole milk for its richness, swapping them out for dairy-free alternatives can change the texture quite a bit. I haven’t personally tested a perfect dairy-free version yet, but a good quality full-fat coconut milk (from a can, not the carton) might work for the cream and a plant-based milk for the milk. It won’t be exactly the same, but it might get you close!

Serving and Storage Instructions

Ah, the moment of truth! For the absolute best My Favorite Funfetti Cake Ice Cream experience, let it sit on the counter for about 5-10 minutes before you dig in. This little bit of softening makes scooping a dream and really lets those cake flavors shine. When it comes to storing leftovers (if there *are* any!), make sure you use a good airtight container. Pressing a piece of parchment paper or plastic wrap directly onto the surface before you put the lid on is a great trick to prevent pesky freezer burn. Stored properly, it stays wonderfully creamy for a week or two, though honestly, it never lasts that long in my house!

Frequently Asked Questions About My Favorite Funfetti Cake Ice Cream

Got questions about this dreamy Funfetti Cake Ice Cream? I’ve got answers! Here are a few things people often ask:

Can I really use raw cake mix in ice cream?

Yes, you totally can! It might sound a little weird, but using the dry cake mix straight from the box is actually what gives this ice cream that authentic funfetti cake flavor. It doesn’t need to be baked first!

What kind of sprinkles are best for this recipe?

For the best texture and flavor, definitely use the soft, jimmie-style rainbow sprinkles. The hard candy ones can become super tough in the freezer and might even chip a tooth! Baking sprinkles are your friend here.

Do I absolutely need an ice cream maker?

An ice cream maker makes this recipe a breeze and gives you that super creamy texture. But, if you don’t have one, no worries! You can still make it. Just pour the mixture into a shallow freezer-safe pan, and every 30 minutes or so, give it a good stir and break up any ice crystals. It takes a bit more work, but it’s totally doable!

How long does this ice cream last?

Stored in an airtight container in the freezer, my Funfetti Cake Ice Cream is best enjoyed within 1-2 weeks. After that, it can start to get a little icy, though it’s still tasty! Make sure to press some plastic wrap or parchment paper right on the surface before you put the lid on to help keep it fresh.

Nutritional Information (Estimate)

Just a heads-up, this is a rough estimate since every batch can be a little different depending on the brands you use! This info is for about a half-cup serving of my delightful My Favorite Funfetti Cake Ice Cream.

Serving Size: 1/2 cup

Calories: 350

Fat: 22g (Saturated Fat: 14g)

Carbohydrates: 35g (Sugar: 30g)

Protein: 4g

Sodium: 100mg

My Favorite Funfetti Cake Ice Cream

Author: ferecipe.com
Total Time: 2 hours 15 min
Yield: 1 quart 1x
Diet: Vegetarian

Print Recipe

Description

A homemade ice cream that tastes like funfetti cake.

Ingredients

Scale

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup rainbow sprinkles
1/2 cup cake mix (any flavor)

Instructions

In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is dissolved.
Stir in the rainbow sprinkles and cake mix until well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Notes

For a richer flavor, you can add a few drops of food coloring to the mixture.
If you don’t have an ice cream maker, you can freeze the mixture in a shallow pan, stirring every 30 minutes until frozen.

Prep Time: 15 min
Cook Time: 0 min
Category: Dessert
Method: Churning
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 350
Sugar: 30g
Sodium: 100mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: funfetti cake ice cream, homemade ice cream, sprinkle ice cream, cake flavored ice cream, easy ice cream recipe