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Cake Batter Ice Cream with Magic Shell Topping Recipe

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4.3 from 4 reviews

  • Author: Sara
  • Total Time: 3 hours 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Cake Batter Ice Cream with Magic Shell Topping is a delightful homemade ice cream that combines the nostalgic flavor of cake batter with a crunchy, chocolatey topping. The rich, creamy ice cream incorporates yellow or white cake mix and sprinkles for a fun and colorful treat. The magic shell topping made from white chocolate and coconut oil hardens quickly to create a satisfying crunch, perfect for serving in bowls or cones.

Ingredients

Ice Cream Base

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 3/4 cup yellow or white cake mix, sifted
  • 1/2 cup sugar
  • 2 large egg yolks
  • Pinch of salt
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup rainbow jimmies (optional)

Magic Shell Topping

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

Instructions

  1. Prepare the Ice Cream Mixture: In a medium saucepan over medium-low heat, whisk together the heavy cream, whole milk, cake mix, sugar, egg yolks, and a pinch of salt. Continue whisking frequently until the mixture reaches 160°F, which should take about 10-15 minutes. This step ensures the eggs are safely cooked and the flavors meld.
  2. Add Vanilla Extract: Remove the mixture from heat and stir in the vanilla extract thoroughly.
  3. Chill the Mixture: Pour the warm ice cream base into a heat-proof container, cover it, and refrigerate until completely chilled, ideally for 2-3 hours or overnight for best results.
  4. Freeze the Ice Cream: Transfer the chilled ice cream mixture into your ice cream maker and freeze according to the manufacturer’s instructions until it reaches a soft serve consistency. Once nearly done, stir in the rainbow jimmies by hand or blend for 30 seconds within the machine. Then, transfer the ice cream into a freezer-safe container, cover, and freeze until firm.
  5. Make the Magic Shell Topping: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat at 50% power in 30-second increments, stirring between each increment until the mixture is smooth, about 90 seconds total. Be careful not to overheat.
  6. Add Vanilla to Magic Shell: Stir the vanilla extract into the melted chocolate and coconut mixture until evenly combined.
  7. Serve: Scoop the cake batter ice cream into bowls and immediately drizzle with the magic shell topping. Quickly sprinkle extra rainbow jimmies over the top before the shell hardens to add a colorful crunch.

Notes

  • Using an ice cream maker is necessary to achieve the correct texture, but if unavailable, the mixture can be frozen in a shallow container and stirred every 30 minutes until firm.
  • The rainbow jimmies in the ice cream are optional but add a festive look and texture.
  • Make sure to whisk constantly while heating the ice cream base to prevent the eggs from scrambling.
  • White chocolate coconut oil topping hardens when cold, creating the ‘magic shell’ effect.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Ice Cream Maker (Freezing)
  • Cuisine: American

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