Easter Ice Cream Treat (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup Funfetti or vanilla cake chunks (homemade or store-bought)
02 -
1/4 cup pastel-colored sprinkles
03 -
1/2 cup crushed mini chocolate eggs
04 -
2 cups heavy cream for whipping
05 -
1 teaspoon vanilla flavoring
06 -
1/2 cup dry Funfetti cake mix (make it safe using heat*)
07 -
1 can (14 oz) sweetened condensed milk
# Instructions:
01 -
Beat the chilled heavy cream in a big mixing bowl until it holds its shape and forms stiff peaks.
02 -
Mix the condensed milk, cake mix (heat-treated), and vanilla together in another bowl until silky smooth.
03 -
Fold the whipped cream gently into the sweetened condensed milk mix. Be careful not to lose the fluffiness.
04 -
Toss in your sprinkles, mini egg pieces, and soft cake chunks. Stir to distribute them evenly.
05 -
Spoon the mix into a freezer-safe dish or a loaf pan. Cover and let it firm up in the freezer for no less than 6 hours.
06 -
Scoop into your favorite bowl, cone, or even get creative with shapes. Enjoy every bite!
# Notes:
01 -
To make the cake mix safe to eat raw: Heat it in the microwave for 30 seconds at a time. Stir after each session, and once it hits 165°F, it's good to go.
02 -
Store this homemade no-churn frozen treat for up to two weeks in a container with a tight lid.
03 -
For easy scooping, let it soften on the counter for 5 to 10 minutes ahead of time.