Double Cake Batter Truffle Ice Cream

I don’t think I will ever buy ice cream from a store again. May have gotten a little sprinkle-happy, but it brought me back to the days of drowning my ice cream with rainbow sprinkles as a child. And the flavor, oh the flavor! One of my most favorite things to do when baking a Funfetti cake from the box, is to eat almost 1/4 of the batter raw. Purposely leave extra batter on the mixer, the spoon and the bowl just so there’s more to enjoy. And guess what? This ice cream taste like a whole bowl of that all to myself! Oh heaven, this is what you’re all about.

My Kitchenaid stand mixer and the various attachments I have purchased recently make me fall in love over and over again. Although I’ve heard some complaints about the soft-serve consistency that the Kitchenaid Ice Cream Maker attachment creates, I LOVE IT! It reminds me of Abbotts frozen custard from where I grew up in Rochester, NY. Maybe I’ll have to figure out how to make frozen custard instead of ice cream next O:-).

Also, I had a lot of extra mini not coated truffles, so I went ahead and coated them. Then used them as topping, cause obviously you cannot have too much cake batter!

…Yes, my pint-sized mug indeed says “Ice Cream – It’s what’s for dinner!” …a pint ice cream cup fits right inside of it… :-D

You could also use leftover regular-sized cake batter truffles (although I doubt “leftover” will ever describe these things) with the coating instead of the minis and the chocolate separate as I did here. I would probably cut them in half before mixing them in if using larger ones though.



1-1/2 cups flour

1 cup white cake mix

1/2 cup unsalted butter, softened

1/2 cup white sugar

1 tsp vanilla extract

1/8 tsp salt

3-4 Tbsp milk

1 Tbsp sprinkles


  1. Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand.
  2. Roll dough into small balls (approx 1 cm) and place on a parchment or wax paper lined cookie sheet. Chill balls in the freezer for at least 30 minutes. Can be made ahead.



1 cup milk (I used 2%)

1/2 cup white sugar

2 egg yolks, beaten

1 tsp vanilla extract

2 cups heavy whipping cream

3/4 cup white cake mix, sifted

1/4 cup sprinkles

1/2 cup chopped white chocolate

1-1/2 cup Cake Batter Truffles (recipe above)


  1. In a medium saucepan, whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix until smooth. Heat to 160 degrees over medium-low heat, whisking frequently. Allow to cool before placing in the refrigerator until cold, at least 2 hours or overnight.
  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
  3. Stir in sprinkles, white chocolate, and cake batter truffles by hand into the mixture and transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Source: Truffles from The Girl Who Ate Everything, Ice cream from Allrecipes

Print Friendly

8 Responses to “Double Cake Batter Truffle Ice Cream”

Leave a Reply

Photobucket PhotobucketPhotobucketPhotobucketPhotobucket
Follow Me on Pinterest
  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian
my foodgawker gallery
my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2013
Manage your shopping list and search for recipes from across the web at
 photo Gourmandize-loves-this-blog.png
Little Bitty Design Studio