July is national ice cream month. It is fitting that we pay tribute to this delicious, cool treat for a whole month in the summer. A standing ovation goes out to the original inventor of ice cream. Some sources give the Chinese credit for inventing our favorite dessert. Other sources say it was the Romans. Then there is the debate over who first invented the ice cream cone. We are partial to the story that it was invented at the 1904 World’s Fair in St. Louis. Whoever the OG of ice cream is, let’s slow clap it out for making the world a truly better place and touching so many people’s lives!
We came across this interesting recipe for Cake Batter Ice Cream Bars. We adapted the recipe and Blind Pigged it up a bit. We thought it was delicious and it is extremely easy. It takes only minutes to mix the batter and do the prep. Then you put it in the freezer and let the cold air do its magic.
To make the ice cream bars you will need the following ingredients: one box Funfetti cake mix, milk (We used skim.), whipped cream, rainbow sprinkles, rum and ice cream bar molds.
First whip the cream until stiff peaks form. Whisk together cake mix and milk until smooth. Add the whipping cream and continue to whisk lightly. Add rum and mix through. Divide the mixture into the ice cream bar molds and place in the freezer for six hours or more.
We only had 6 popsicle molds, but we had extra batter. We poured the batter into cupcake liners in a cupcake pan. This accidental hack worked really well. It created fun little ice cream cups that we could snack on easily.
When serving let the bars sit for a few minutes before removing from molds. It helps to run the molds under luke warm water for a few minutes to start the melting process. Sprinkle the bars with some more sprinkles and enjoy.
The combo of cake batter flavor, sprinkles and the slight flavor of rum makes a delicious combination for the yummy summer treat.
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Cake Batter Rum Ice Cream Bars
Ingredients
- 1 box Funfetti cake mix
- 2 cups milk
- 1/2 cup whipped cream
- 1/2 ounce rum
- rainbow sprinkles
- ice cream bar molds
Instructions
- Whip cream until stiff peaks form.
- Whisk cake mix and milk until smooth.
- Gently whisk in whipped cream.
- Add in rum.
- Divide mixture into ice cream bar molds and place into the freezer for about 6 hours.
- To serve, let bars sit for a few minutes before removing from molds. Sprinkle with sprinkles.
