Ingredients:

  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon (1.5ml) sea salt
  • 2 teaspoons (10ml) pure vanilla extract
  • ½ teaspoon (2.5ml) almond extract
  • 4 oz (113g) cream cheese, softened
  • ½ cup (60g) all-purpose flour, heat-treated
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60ml) half-and-half or milk
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of Salt
  • ½ cup (80-100g) rainbow sprinkles, plus extra for topping

Instructions:

  1. Heat-Treat the Flour: Spread flour in a thin, even layer on a baking sheet. Bake at 350°F (175°C) for 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Cool completely.
  2. Make the Cake Batter Flavor: In a small bowl, whisk together the vegetable oil, half-and-half, 1 teaspoon vanilla extract, heat-treated flour, and a pinch of salt until a smooth batter forms.
  3. Prepare the Base: In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, and salt until the sugar is dissolved.
  4. Add Flavor: Beat in the softened cream cheese until smooth, then stir in the vanilla and almond extracts.
  5. Combine: Gently whisk the cake batter flavor into the ice cream base, avoiding overmixing.
  6. Chill: Cover the mixture and chill in the refrigerator for at least 1 hour, or preferably overnight.
  7. Churn: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
  8. Add Sprinkles: During the last few minutes of churning, add the sprinkles.
  9. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden.
  10. Serve: Scoop and serve the cake batter ice cream with extra sprinkles, if desired.