Funfetti Cookie Cake Ice Cream

Believe it or not, my boyfriend decided to cook me dinner before I cooked for him. I have been making him breakfast every weekend, but that doesn't really count in my opinion. He always raves about his crab cakes - aka the only thing he knows how to make - so he just had to make them for me. And they were actually really really good. It was so nice to have someone cook for me for a change. I felt like I definitely still needed to contribute somehow though, especially on the dessert front, and i've been waiting to finally whip out my ice cream machine again. When I asked him what kind of ice cream he wanted, he didn't really tell me, so I started to make suggestions - funfetti cake batter, cookies and cream, half baked etc. Of course he liked all of them and was incredibly unhelpful about which one he wanted, so I decided to basically do all three. I was going to make brownie bits also like half baked style, but then I though it would clash with the Oreos (and it was also extra work that I wasn't exactly in the mood for lets be real.) 

But y'all this ice cream is DOPE. Definitely going to make it again. I LOVE ice cream with chunks and this is it. next time I might make the brownies too though...and I still need to figure out how to make a fudge/chocolate swirl in there.

Funfetti Cookie Cake Ice Cream 
Cake batter ice cream with crushed Oreos, homemade chocolate chip cookie dough chunks and rainbow sprinkles 

Ingredients 
2 cups whole milk
1 1/4 cup heavy cream
2/3 cup sugar
2 tablespoons corn syrup
3 tablespoons of cream cheese 
2/3 cup yellow cake mix
Individual package/roll of Oreos (I think there are about 8 in there), crushed in large chunks
1/3 cup of rainbow sprinkles 
Eggless cookie dough balls 

Pour in the milk, cream, sugar, corn syrup and cake mix into a large sauce pan. Have the room temperature cream cheese in a small bowl whipped with a whisk and ready to go. It's ok if the cream cheese basically gets stuck in the whisk because the hot cream will eventually get it out. Heat the milk mixture over medium heat and stir constantly for five minutes. If you stop stirring, the cake will start to cook at the bottom of the pan. When the milk is hot, pour some into the bowl of cream cheese and whisk to combine. Then pour the cream cheese mixture back into the milk. Continue stirring for about a minute or two and then remove the pot from the heat. Pour the ice cream base into a place bag in a bowl placed over an ice bath. Wait until it is completely cool before refrigerating.

While the base is cooling/refrigerating, make your eggless cookie dough balls. 

Eggless Cookie Dough 

4 tablespoons unsalted butter, room temp

2 ½ tablespoons brown

3 tbs. white sugar

½ teaspoon vanilla

Pinch of salt

½ cup and 3 tablespoons all purpose

2 tablespoons of mini chocolate chips (which I didn't have so I took regular ghirardelli chocolate chips and cut them up fine with my knife) 

Make these the way you would make a normal batch but in a small bowl (like a cereal bowl). Mix together the butter and sugars. Then add the vanilla. Then at the flour and salt. 

.....Back to the ice cream
Freeze according to your machine's instructions. About a minute before the ice cream is ready, add the sprinkles, followed by the crushed Oreos. 

Funfetti Cake Batter Ice Cream

After making the funfetti cookies from Sally's Baking addiction, I still had leftover cake mix that needed to be used. After pilfering through a couple ideas, I decided to kinda do my own thing. Especially since I had a weird quantity leftover. I definitely could have made more cookies, but I had been wanting to make ice cream for a while anyway. I had originally planned on sticking with jeni's best ice cream base and just adding the cake mix, but about a minute into the cooking process I knew that wasn't going to work out at all. Thus, I was pretty nervous about the base. When things don't go according to plan, especially with ice cream, things can easily go wrong during the freezing process. In this case, it couldn't have been better. Holy ice cream this stuff is soo good! And super rich. If I added birthday cake remix inspired ingredients from Cold Stone to this base, this thing would be out of control. I'm definitely putting that on my to-do list for next time.

Homemade Funfetti Cake Ice Cream 
Ingredients 
2 cups whole milk
1 1/4 cups heavy whipping cream (my store stopped selling normal heavy. I'm not pleased...)
2/3 cup sugar
1 1/2 cups yellow cake mix
3 tablespoons cream cheese, room temperature

Pour the milk, cream, sugar and cake mix into a sauce pan. Have the room temperature cream cheese in a small bowl whipped with a whisk and ready to go. It's ok if the cream cheese basically gets stuck in the whisk because the hot cream will eventually get it out. Heat the milk mixture over medium heat and stir constantly for five minutes. If you stop stirring, the cake will start to cook at the bottom of the pan. When the milk is hot, pour some into the bowl of cream cheese and whisk to combine. Then pour the cream cheese mixture back into the milk. Continue stirring for about a minute or two and then remove the pot from the heat. Pour the ice cream base into a place bag in a bowl placed over an ice bath. Wait until it is completely cool before refrigerating.

Add the sprinkles a minute before the ice cream is finished 

Funfetti Cake Batter Chocolate Chip Cookies

I have been ogling the notorious Sally's Baking Addiction funfetti Cookies for what seems like ages now. I knew it had to be the first cookie I made when I finally got back into the kitchen. It was SO worth it! You must make these. They are everything she describes them as on her blog. Chewy and soft but still crisp on the outside.

I tried baking them tall like she talks about, as well. I'm on the fence about the idea. I'm not sure if it is necessary for every cookie recipe, but  I think it's the best method for these. I tried baking them the normal way, and they were still great of course, but crispier and less chewy. I guess it is just a matter of preference, but I definitely want to try it a couple more times before I convert completely. They definitely aren't as pretty though, that's for sure. And it required a little more work. The cookies have to be reshaped/pushed into circles immediately after they get out of the oven, otherwise they look awkwardly oval. I might just have to take one for the team and experiment with this entire recipe all over again before I go back to school. Obviously for the sake of technique....not because I want more cookies...because I'm on a diet....

Funfetti Cake Batter Chocolate Chip Cookies 
adapted from Sally's Baking Addiction 

Ingredients
1 1/4 cup all purpose flour
1 1/4 cup yellow cake mix
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup light brown
3/4 cup (1.5 sticks) unsalted butter, room temperature sugar
1 egg, room temp
1 and 1/2 teaspoons vanilla
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup rainbow sprinkles

1. In a medium bowl, sift together the dry ingredients (first 6)

2. In the bowl of an electric mixer, cream together the butter and sugars until pale and fluffy

3. Add the egg and vanilla and mix on medium high for another minute until fluffy and creamy

4. Add the flour mixture and mix on LOW until just combined if using a stand mixer (can also be added in 3 increments to avoid mess)

5. Mix in the chocolate chips and sprinkles until just combined. don't over-mix! if you are afraid of over-mixing, fold in the chips and sprinkles

6. Cover with plastic wrap and refrigerate for at least an hour, but preferably for several or overnight.

7. When ready to bake, preheat the oven to 350 and shape the cookies dough balls by roll tablespoon sized balls and stack on on top of another so that they are tall instead of wide. This isn't a required step, but it's an interesting experiment that I suggest trying at least once. If they fall over during baking, that's ok. You can always push them back into circles when they come out of the oven. (but do it immediately if that is the case)

8. Bake for 11-13 minutes. They may not look like they are done, but they are. After the cookies have deflated a bit after baking, remove the tin foil or silpat from the cookie sheet so they the cookies can cool against the cold counter rather than continue to bake on the hot sheet.