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Cake Batter Ice Cream with White Chocolate Magic Shell Topping Recipe

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4.2 from 2 reviews

This creamy cake batter ice cream with a crackly white chocolate magic shell topping is the ultimate homemade treat! With a funfetti flavor perfect for birthdays or summer fun, it features a smooth ice cream base infused with cake mix and colorful sprinkles, topped with a homemade white chocolate magic shell that hardens upon contact. Easy to make with straightforward steps, this dessert combines the nostalgic taste of cake batter with rich, creamy ice cream and a delightful crunchy topping.

  • Total Time: 6 hours 35 minutes
  • Yield: 4 big serving bowls

Ingredients

For the Ice Cream:

  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • ¾ cup yellow or white cake mix, sifted
  • ½ cup sugar
  • 2 large egg yolks
  • Pinch of salt
  • 1 ½ teaspoons vanilla extract
  • ⅓ cup rainbow jimmies, optional

For the Magic Shell:

  • 1 cup white chocolate chips
  • ½ cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons rainbow jimmies, for sprinkling on top

Instructions

  1. Prepare the Ice Cream Base: In a medium saucepan over medium-low heat, whisk together the heavy cream, whole milk, sifted cake mix, sugar, egg yolks, and a pinch of salt. Whisk frequently to prevent curdling until the mixture reaches 160°F (about 10-15 minutes), ensuring it thickens slightly and is safe to eat.
  2. Add Vanilla: Remove from heat and stir in the vanilla extract for added flavor and aroma.
  3. Chill the Mixture: Pour the custard mixture into a heat-proof container, cover it, and refrigerate for at least 2-3 hours or overnight until completely chilled. This step is crucial for a smooth texture during churning.
  4. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions until it reaches a soft serve consistency. Towards the end of churning, gently fold in the rainbow jimmies by hand or mix for 30 seconds in the machine to evenly distribute the sprinkles.
  5. Freeze to Firm: Transfer the churned ice cream into a freezer-safe container or bread pan, cover with a lid or plastic wrap, and freeze overnight or for at least 3-4 hours for a scoopable texture.
  6. Make the Magic Shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat at 50% power in 30-second intervals, stirring between each until smooth and fully melted, about 90 seconds total. Avoid overheating to prevent burning.
  7. Add Vanilla to Magic Shell: Stir in the vanilla extract until well combined, then transfer the magic shell mixture to a jar or container and keep at room temperature until ready to use.
  8. Assemble the Dessert: Scoop the hardened ice cream into serving bowls. Immediately drizzle the magic shell topping over the ice cream. Sprinkle additional rainbow jimmies on top quickly before the shell hardens to add color and crunch.

Notes

  • Use jimmies sprinkles instead of nonpareils, as nonpareils tend to melt into the ice cream or topping and can discolor them. Jimmies maintain their color and form better.
  • Allow ice cream to sit at room temperature for 5 minutes before scooping, or warm your ice cream scoop by running it under hot water and drying it for easier scooping.
  • If the magic shell thickens and firms up before use, warm it in the microwave for 10 seconds and stir to soften.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: No-Cook
  • Cuisine: American

Find it online: https://monicarecipes.com/cake-batter-ice-cream-with-white-chocolate-magic-shell-topping-recipe/