Funfetti Cookie Cake Ice Cream
Prep time
Cook time
Total time
Cake batter ice cream with crushed Oreos, homemade chocolate chip cookie dough chunks and rainbow sprinkles
Recipe type: Ice Cream
Serves: 6
  • 2 cups whole milk
  • 1¼ cup heavy cream
  • ⅔ cup sugar
  • 2 tablespoons corn syrup
  • 3 tablespoons of cream cheese
  • ⅔ cup yellow cake mix
  • Individual package/roll of Oreos (I think there are about 8 in there), crushed in large chunks
  • ⅓ cup of rainbow sprinkles
  • Eggless cookie dough balls
  • 4 tablespoons unsalted butter, room temp
  • 2 ½ tablespoons brown
  • 3 tbs. white sugar
  • ½ teaspoon vanilla
  • Pinch of salt½ cup and 3 tablespoons all purpose
  • 2 tablespoons of mini chocolate chips
  1. 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.
  2. 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.
  3. 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.
  4. Continue stirring for about a minute or two and then remove the pot from the heat.
  5. 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.
  6. While the base is cooling/refrigerating, make your eggless cookie dough balls.
  7. Eggless Cookie Dough Balls: 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.
  8. For 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. As you scoop out the ice cream, scatter cookie dough balls between each layer so they are evenly distributed throughout the ice cream.
  9. Freeze for at least 30 minutes before serving.
Recipe by A Sue Chef at