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Cake Batter Milkshake

A creamy cake batter custard-based milkshake with colorful sprinkles, topped with whipped cream, and of course you have to add more sprinkles.
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: cake batter, cake ice cream, Funfetti ice cream, milkshake, sprinkles
Servings: 2


  • 1 Cup Whole Milk
  • 1/2 Cup Heavy Cream
  • 3 Egg Yolks
  • 1/4 Cup Sugar
  • 2 Tsp Cornstarch
  • 1 Tbsp Butter
  • 1 Tsp Cake Extract
  • 1 Cup Whole Milk
  • 1/2 Cup Ice


  • In a small saucepan on medium-low heat add the milk and heavy cream. Whisk together it has become warm. Do not let it simmer or boil over.
  • In a small bowl, lightly whisk together the egg yolks, sugar, and cornstarch
  • Slowly add 1/2 of the warm milk into the egg yolk mixture whisking vigorously (this is going to temper the eggs).
  • Pour the egg yolk mixture back into the saucepan.
  • Whisk together constantly and continue to cook until it has become thick about 5 minutes.
  • Remove from heat and add in the butter and cake batter extract.
  • Pour into a heatproof bowl. Allow it to get to room temperature.
  • Place it in the freezer for two hours.
  • After the two hours pour the custard ice cream into a blender.
  • Add the milk and the ice.
  • Blend together until smooth.
  • Top with whipped cream and sprinkles.
  • Enjoy!