August 24, 2012

Funfetti Ice Cream

'Twas only a matter of time.

FUNFETTI ice cream.  It's scrumptious.

You know what else was "only a matter of time"???

Freakin' fall.  It's here.  We've got 2 months.  I give it 1 more month of "Kristin-suitable" weather.  Then 1 more of "ugly".  Then freakin' snow.

That's what was lying beyond my ice cream photoshoot.  Leaves.  On the stupid ground.

I'm indifferent to the idea of winter at this point.  

Wait.  Does "indifferent" mean "against"?  Oh.  Then, never mind.  I'm against it.

Funfetti Ice Cream

1 batch of Cake Mix Blondies, baked, cooled, frozen, and cut into bite-size chunks
1/4 cup dry cake mix (I used yellow cake mix.)
2 cups whole milk
1 T. + 1 t. cornstarch
1/8 t. salt
1/2 cup sugar
1 1/4 cups heavy cream

I recommend baking the blondies one night, cutting them up and sticking them in the fridge or freezer, and making the ice cream the next night.

In a large saucepan, combine the milk (all but 1 tablespoon), the salt, and the sugar.  Allow it to come to a boil and then let it boil (a rolling boil) for 4 minutes, stirring constantly.
In a small bowl, whisk together that extra tablespoon (or so) of milk with the cornstarch.  Remove the milk mixture from the heat and whisk in the cornstarch/milk.  Return the pot to medium heat and let it come back to a boil, stirring constantly, for another minute (or until it's thick enough to coat the back of a wooden spoon).
Remove from heat stir in the dry cake mix and heavy cream.  Whisk well.  Pour through a mesh sieve to catch any undissolved lumps.  Refrigerate the mixture for a few hours until cooled*.

Following the manufacturer's instructions, pour your cooled mixture into an ice cream maker.  Once its consistency is nearing that of soft ice cream, stir in the chunks of Cake Mix Blondies and let it stir to combine.
Pour into a freezer safe container and store in the freezer for up to 2 weeks (I would say 2 weeks.  I ate my batch in one week.)

*I let this mixture cool in the fridge for well over 24 hours because I was busy and didn't have time to mess with it.  However, I let another batch of Peppermint Patty ice cream chill for less than 2 hours and it turned out wonderfully.  I think as long as it's not hot it'll work out just fine.

Sharing at:
Weekend Potluck
Friday Food
Weekend Wrap-up Party
Crazy Sweet Tuesday
Back for Seconds Social


  1. yum!!! I want an ice cream maker now. or I just want you to bring me some of that!

  2. Finally, someone who thinks of Fall the same way I do: as way too close to winter for comfort. I'd gladly live in the tropics, myself.

  3. Yum! I have a friend that is obsessed with anything Funfetti! I'm definitely passing this along to her.

  4. Oooooh so awesome Kristin. Funfetti rocks. Snow? Not so much.

  5. I don't think "ugly" ever really left Sitka this year. Now we have about a month, like you said, of "fall" and then it's back into winter. Which means rain until January, then 4 months of snow, then "ugly" again until September.

    I'm in a bad mood now.

  6. Niiiiiiice. I was wondering when this recipe would break through and emerge. It looks quite delish. As all your recipes, durrr.
    So does your ice cream consumption diminish in the Alaskan winters?

  7. Funfetti cupcakes are my absolute favorite & now you've gone & put this greatness in ice cream? You're a genius!

  8. Love your recipe! Please come over to Cast Party Wednesday and share it with us. Thanks, I hope to see you there! ~Sheryl @ Lady Behind The Curtain~


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