Birthday Cake Cookies and Cream Frozen Custard

Last Christmas, David gave me this Cuisinart ice cream maker.


My official review: I love it!

It’s been fun to play around with different flavors — I have made vanilla, cookie dough, cake batter, and chocolate peanut butter pretzel. To use the machine, you freeze the bowl, pour in chilled ice cream mix, and then let it churn into ice cream for about ten minutes. Very simple to use with easy clean up. When it’s done churning, you have a soft serve consistency, so you can eat it right away or freeze to firm it up.

Here are my tips for best results:

The bowl has to be completely frozen.
This bowl needs to be in the freezer for at least 24 hours before using. If you can hear any liquid sloshing inside, it needs to freeze longer.

Follow the directions to a T.
Besides freezing the bowl, you also need to follow the directions for making the ice cream mixture. For example, directions will often have you thoroughly mix the flavoring, sugar, and milk then slowly stir in the cream. It’s important to follow this order because if the cream gets whipped up for too long, it will turn into whipped cream!

Also, leave time for chilling the ice cream mix. I’ve learned the hard way that taking shortcuts means soupy ice cream failure.

Use quality ingredients.
You can’t really substitute milk or half and half for heavy cream without sacrificing the creamy texture and rich taste.


I loved creating this recipe. Cake Batter from Coldstone Creamery is one of my favorites (topped with raspberries). It seemed fitting to make a cake batter batch with Birthday Cake Oreos. They taste like cake batter too so it’s a little ridiculous, but in a terribly yummy and festive way. The reason this is called frozen custard is the addition of egg yolks which add to the rich and creamy texture.


Birthday Cake Cookies and Cream Frozen Custard
Adapted from AllRecipes

2 1/3 cup heavy cream
2/3 cup vanilla almond milk
2 egg yolks, beaten
1/2 cup sugar
1 1/2 tsp vanilla extract
1 cup yellow cake mix
15 Birthday Cake Oreo cookies, chopped

Combine all ingredients except Oreos in medium saucepan.
Heat on medium low, stirring almost constantly. (Don’t stir too fast or the cream will start turning into whipped cream.) The mixture should get to 160 degrees F — not boiling but very hot. If bubbles start coming up, remove from heat and stir a few times, then return to heat, lowering if necessary.
Remove from heat. Cover and chill mixture at least four hours or overnight.
Stir custard mix a few times then add to ice cream maker. When ice cream is done, add chopped Oreos and let them machine run, just until they are fully mixed in.


Seriously, I need to emphasize that this frozen custard is very rich — in a Coldstone kind of way. After sharing with friends, we found out that a small bowl was all we needed to enjoy the cake batter flavor.

Definitely add sprinkles if you’re celebrating something special or just feeling festive!


3 thoughts on “Birthday Cake Cookies and Cream Frozen Custard

  1. Pingback: Three Things + Sausage and Bow Tie Soup | In The Mixing Bowl

  2. Pingback: Buckeye State Ice Cream | In The Mixing Bowl

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