Birthday Cake Oreo Truffle Ice Cream

Incredibly rich and creamy cake batter ice cream brimming with mini Oreo truffles, crushed Birthday Cake Oreos, and colorful sprinkles!

I’m never buying ice cream ever again. You can quote me on that.

This year I was fortunate enough to receive an ice cream maker (the Kitchenaid ice cream bowl and mixing attachment, to be exact) for Christmas. And now that I’ve had my first taste of actual ice cream-making, I think I’m addicted. That’s not to say that I don’t enjoy the no-churn method which is SUPER duper handy when you don’t have your own ice cream maker. In fact, with the no-churn method, I’ve been able to create some of the creamiest and tastiest recipes, including my No-Churn Brownie Batter Ice Cream and S’more Ice Cream Sandwiches!

One of the benefits of making your own ice cream is that it’s usually less expensive than buying it from the store. The main ingredients are heavy cream, milk, eggs, and sugar. Aside from the heavy cream, these are most likely ingredients that are already in your pantry or fridge. Again, much cheaper than the store-bought stuff…especially from certain companies that have deceitfully shrunken their packaging while charging the same price, hoping us consumers won’t notice…I’m talking to you DREYERS!!! Five bucks for a carton of ice cream? Puhhh-lease!!!

Not to mention, you have more control over what goes into your ice cream, so it’s easy to create any flavor your heart (more like stomach) dreams up!

And since today is Martin Luther King Jr’s birthday, I can think of no better way to celebrate than with this Birthday Cake Oreo Truffle Ice Cream!

Just like Martin Luther King Jr., I had a dream…a dream that one day I would create the most perfect ice cream in the entire universe. This was it.

It’s like cookies n’ creme ice cream, cookie dough ice cream, and cake batter had a baby! If that’s possible…allow me to explain the gloriousness that is this heavenly sweet ice cream of the Gods.

It starts with a simple vanilla ice cream base that’s been infused with the buttery sweetness of cake batter. Cake batter is one of my favorite fro-yo flavors (shoutout to Menchies!), and I really wanted to create that same flavor in this ice cream. To do this, I added a good amount of white cake mix–1 1/4 cups to be exact. I added more than I thought was sweet enough since I knew that the flavor would mellow out a little once it was completely frozen. Luckily, the cake mix replaces most of the sugar in this recipe, so you don’t have to feel too guilty about ruining what’s left of your New Year’s Resolution.

Similar to cookie dough ice cream, this one is loaded with ample amounts of Oreo truffle dough pieces.

You all know what I’m talking about…those super simple, yet addictively sweet truffles of Oreo ecstasy parading all over Pinterest. All that’s required is cream cheese and these…

Just look at those glorious, glorious colorful speckles swarming throughout the thick and buttery double cream filling.

These Oreos are BY FAR my favorite Oreo flavor. Once you pull back the cover to reveal these perfect little gems, you get the best whiff of buttercream aroma. I’ve probably raved about these Oreos before in previous recipes, but there’s definitely a reason. If Bath & Body Works created a candle with this rich, sweet aroma, I’d probably buy them out and most likely gain a few pounds from inhaling them every second, of every minute, of every hour of every day for the rest of my life.

Not exaggerating.

Along with the Oreo truffle dough pieces, I broke up a few more Birthday Cake Oreos to add into the mix. These Oreos were the perfect addition to my cake batter ice cream!

And because cake isn’t cake without sprinkles, I made extra sure to add a sufficient (more like exorbitant) amount of sprinkles. Three different kinds, in fact!

I may or may not have eaten three bowls in one sitting last night…

Shhhh…don’t tell anyone.

Birthday Cake Oreo Truffle Ice Cream

Incredibly rich and creamy cake batter ice cream brimming with mini Oreo truffles, crushed Birthday Cake Oreos, and colorful sprinkles!

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Chilling Time 2 hours hrs 20 minutes mins

Total Time 3 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 6 Servings

Ingredients

  

• 4 egg yolks
• ⅓ cup sugar
• ⅛ teaspoon salt
• 1 ⅓ cups heavy cream
• 1 ⅔ cups milk (I used 1%)
• 1 ¼ cups white cake mix
• 1 teaspoon vanilla
• 1 (15.25 oz) package Birthday Cake Oreos (divided)
• 4 ounces cream cheese
• 5 Tablespoons sprinkles plus more for topping

Instructions

 

• In the bowl of a stand mixer, fitted with the whisk attachment, beat egg yolks, sugar, and salt on high speed until yolks lighten in color and thicken into a ribbon as you lift the whisk out of the bowl, about 3 minutes.
• In a large bowl, whisk together egg yolk mixture, heavy cream and milk. Set over a double boiler, and cook until mixture is thick enough to coat the back of a wooden spoon.
• Immediately pour the custard mixture through a fine mesh sieve over a bowl or large glass measuring cup. Whisk in the cake mix and vanilla until smooth. Cover and chill the mixture thoroughly in the refrigerator.
• While custard mixture is chilling, prepare the Oreo truffles by pulsing 18 Oreos in a food processor until broken into fine crumbs. Add cream cheese and continue pulsing until well blended. Refrigerate mixture for 20 minutes.
• Line a baking sheet or plate with wax paper. Roll the truffle mixture into small balls (see picture above) and place on wax paper. Refrigerate until ready to mix into ice cream. Coarsely chop the remaining Oreos (or less) and set aside.
• Once the custard mixture is chilled, freeze in an ice cream maker, following the manufacturer's instructions. Gently fold in the sprinkles and most of the Oreo truffles and chopped Oreos by hand with a rubber spatula. Transfer to a freezer-safe container and top with the reserved truffles and cookies as well as more sprinkles. Cover and freeze for at least 2 hours, and up to 3 weeks. Scoop and enjoy!