Easter Bunny Funfetti Ice Cream (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups heavy whipping cream
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1 can (14 oz) sweetened condensed milk
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1/2 cup dry Funfetti cake mix (heat-treated*)
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1 tsp vanilla extract
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1/4 cup pastel rainbow sprinkles
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1/2 cup mini chocolate eggs (chopped)
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1/2 cup Funfetti cake or vanilla cake pieces (store-bought or homemade)
# Instructions:
01 -
In a large bowl, beat the heavy whipping cream until stiff peaks form.
02 -
In a separate bowl, whisk together the condensed milk, vanilla extract, and heat-treated cake mix until smooth.
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Gently fold the whipped cream into the condensed milk mixture until combined.
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Stir in the sprinkles, chopped mini chocolate eggs, and cake pieces.
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Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours or overnight.
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Scoop into cones, cups, or bunny-shaped dishes and enjoy!
# Notes:
01 -
To heat-treat the cake mix: Microwave the dry cake mix in 30-second intervals, stirring between each, until it reaches 165°F to kill any bacteria.
02 -
This no-churn ice cream can be stored in the freezer for up to 2 weeks in an airtight container.
03 -
For best scooping, let the ice cream sit at room temperature for 5-10 minutes before serving.