Her Modern Kitchen

Eating & Living in Austin, Texas

cake batter

Funfetti Cake Batter Ice Cream Cookie Sandwiches

by

Funfetti Cake Batter Ice Cream Cookie Sandwiches pair the classic flavors of vanilla sugar cookies with craveable cake batter ice cream and a mountain of sprinkles to create the perfect summertime treat.

Funfetti Cake Batter Ice Cream Cookie Sandwiches

There’s seriously something about sprinkles and birthday cake flavored treats that make me so ridiculously happy. Like a little kid who just got a bike happy. Like a 5 year old ON her birthday eating cake and ice cream, happy. And these Funfetti Cake Batter Ice Cream Cookie Sandwiches are just that. They are the definition of ‘You can have your cake cookie & eat it too!’

Funfetti Cake Batter Ice Cream Cookie Sandwiches in hand

I’ve taken the classic sugar cookie, loaded it with TWO kinds of sprinkles, a heavy pour of vanilla and stuffed them with cake batter ice cream which is loaded with even MORE sprinkles.

Funfetti Cookies

It’s sprinkles, on sprinkles, on sprinkles! And what better time to enjoy a colorful, ice cream cookie sandwich than in the midst of a summer heatwave!

In addition to sprinkles, my Funfetti Cake Batter Ice Cream Cookie Sandwiches also feature Halo Top Birthday Cake ice cream which has an abundance of sprinkles itself!

If you haven’t guessed by now, I really love cake batter flavored desserts that come loaded with sprinkles (as evident with my Cake Batter Cheesecake and No-Bake Cake Batter Cake Balls) which made Halo Top’s Birthday Cake ice cream an easy choice for this dessert.

Around the web & blogosphere, Halo Top has been promoted as a healthy ice cream and although it does have less sugar & fat and more protein that the Ben & Jerry’s sitting next to it in the freezer aisle, let’s be real here — ice cream is not a health food.

Funfetti Cake Batter Ice Cream Cookie Sandwiches Stacked

Is it part of a healthy diet? YES! Eating ice cream is good for your mental health, it’s a food that probably brings you joy and if you like ice cream, you should eat it! If you’re looking for an ice cream that ‘isn’t as bad as all the others’ than Halo Top is your jam.

Funfetti Cake Batter Ice Cream Cookie Sandwiches melting

And in my opinion, Halo Top is pretty darn delicious when compared to other lighter ice creams on the market. I’ve tried a few flavors of Halo Top but the Cake Batter flavor is definitely my favorite and it inspired my Funfetti Cake Bater Ice Cream Sandwiches!  The Cake Batter flavor pairs perfectly with the chewy, vanilla, sprinkle-filled sugar cookies and together with the buttery, melty ice cream, creates a (birthday) party in your mouth! 

If you’re really into sprinkles, feel free to roll the Funfetti Cake Batter Ice Cream Sandwiches into sprinkles before serving! Because let’s be honest, there’s no such think as too many sprinkles. 

Funfetti Cake Batter Ice Cream Cookie Sandwiches Pin

 

5.0 from 4 reviews
Funfetti Cake Batter Ice Cream Cookie Sandwiches
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 eggs
  • 2½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup colorful sprinkles
  • 2 tablespoons rainbow nonpareils
  • 2 pints Halo Top Birthday Cake ice cream
Instructions
  1. Preheat oven to 350*F
  2. Line two baking sheets with parchment paper or silicon baking mats and set aside.

  4. In a medium sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  5. In the bowl of an electric mixer, beat the softened butter until creamy, about 2-3 minutes.
  6. Add in the granulated sugar and beat again until light and fluffy, about 2 minutes.
  7. Add in all of the vanilla and 1 egg at a time, thoroughly mixing before adding the next egg.
  8. In three separate additions, add the flour mixture to the butter, sugar, and eggs thoroughly combining the flour before the next addition.
  9. Remove the mixing bowl from electric mixer. Lightly grease your hands with a touch of vegetable oil or softened butter and mix in both the sprinkles and nonpareils by hand.
  10. You may need to knead the dough lightly in the bowl to fully distribute the sprinkles throughout the dough and combine any remaining bits of flour at the bottom of the bowl.
  11. Once the sprinkles are fully combined, scoop out mounded tablespoons of dough and place them on the prepared baking sheet, about 2 inches apart. Lightly pat each dough ball down into a half-inch disk. Bake in the oven for 10-12 minutes until lightly golden and the center is just set.
  12. Remove from oven and let cool 2-3 minutes on the cookie sheet before transferring to a wire rack to cool completely.
  13. To assemble the ice cream sandwiches, place 2-3 tablespoons of ice cream on one cooled Fufetti Cookie and top with the second, pressing down lightly to secure.
  14. If you’re feeling frisky, roll the ice cream part of the sandwich in additional sprinkles for decorations. Serve immediately.
Notes
Cookies themselves will keep 5-7 days at room temperature in a tightly closed container or frozen for 2-3 months.

 

 

 

No-Bake Cake Batter Cake Balls

by

No-Bake Cake Batter Cake Balls are studded with sprinkles, a sweet vanilla, buttery cake batter filling and dipped in a white chocolate shell!

No-Bake Cake Batter Cake Balls 2

Are Cake Balls still popular? I’d say yes, based on the fact that when I arrived at a recent gathering with a plate full of these No-Bake Cake Batter Cake Balls, the party guests’ eyes lit up and I was excitedly questioned with ‘Did you make Cake Balls?!’ So yes, Cake Balls are still popular.

No-Bake Cake Batter Cake Balls Close-Up

Even better, these No-Bake Cake Batter Cake Balls still have all the fanciness of traditional Cake Balls but with half the work. There’s no need to turn the oven on, bake a cake, mix up frosting, and mash the two together. These No-Bake Cake Batter Cake Balls can be made in the coolness of your kitchen with an electric mixer and your microwave, making them a perfect weekend project when the summer heat wave peaks.

No-Bake Cake Batter Cake Balls
No-Bake Cake Batter Cake Balls w/Sprinkles

Like my Oreo Cake Batter Cheesecake, these Cake Balls are studded with sprinkles both inside and out. They have a sweet vanilla, buttery cake batter filling and are dipped in a white chocolate shell that locks in all the Cake Batter sweetness!

Cake Balls Sprinkles

Making Cake Balls

Although these Cake Balls are simplified with their No-Bake status, they still require a bit of timely love due to the nature of dipping each Cake Ball individually into the white chocolate. You then must carefully maneuver the Cake Ball from the skewer and delicately lift it onto a piece parchment to set while topping it with a pinch of sprinkles for decoration. My advice is to turn on some of your favorite tunes and take your time doing this. I myself found it to be quite relaxing!

Since the dipping piece of this recipe can be a bit fussy, I created a quick how-to guide on how I successfully dipped each No-Bake Cake Batter Cake Ball.  My two key tools were a wooden skewer and flower lifter — used in traditional cake decorating to lift icing flowers on and off cakes. If you don’t have a flower lifter, a fork will also work favorably!

Cake Balls How-To

If you are a Cake Ball, Cake Batter, or Sprinkles fan, I guarantee you’ll enjoy this cake ball recipe! They’re perfect for a crowd or keep well in the fridge for up to week! I haven’t tried freezing these yet but I bet they’d even keep well in the freezer for 2-3 months in case you want to sneak a No Bake Cake Batter Cake Ball snack every now and again!

No-Bake Cake Batter Cake Balls

4.5 from 4 reviews
No-Bake Cake Batter Cake Balls
 
Save Print
Prep time
Cook time
Total time
 
There's no need to turn on the oven with these No-Bake Cake Batter Cake Balls that are studded with sprinkles, a sweet vanilla, buttery cake batter filling and dipped in a white chocolate shell!
Author:
Serves: 40 cake balls
Ingredients
  • ½ cup white sugar
  • ½ cup unsalted butter, softened
  • 1 cup yellow cake mix
  • 1½ cups all-purpose flour, plus 1-2 additional tablespoons
  • 1 tsp vanilla extract
  • ½ teaspoon butter extract (optional)
  • ⅛ teaspoon salt
  • 3 tablespoons milk
  • 2 tablespoons rainbow sprinkles, plus more for decorating
  • 16 ounces white chocolate
Instructions
  1. Line two baking sheets with parchment paper and set aside
  2. In an electric mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes
  3. Add in the vanilla extract and butter extract (if using)
  4. Once combined, add the 1½ cups of flour, yellow cake mix and salt
  5. Mix on medium speed for 1-2 minutes until fully incorporated
  6. Add in the milk until the mixture becomes wet enough that when pressed together it holds form
  7. Remove the bowl from the electric mixer and add in the 2 tablespoons of sprinkles
  8. You may need to turn the dough out onto a very lightly floured surface and using your hands knead the dough and sprinkles together until the sprinkles are incorporated throughout the dough
  9. Return the sprinkled dough to the bowl and using scoop out 1 tablespoon sized dough and roll each into a ball, placing each ball onto the parchment lined baking sheets
  10. Once you have formed the dough into balls, place the balls in the refrigerator for 30 minutes to chill
  11. Once the dough balls are chilled, place half the white chocolate in a microwave safe bowl and microwave the chocolate in 30-second intervals, stirring between each until the chocolate is fully melted
  12. Once melted, place a single dough ball on a wooden skewer and dip the ball into the melted chocolate until it is fully covered
  13. Allow any excess chocolate to drip off of the dough ball then carefully maneuver the ball off of the skewer using a fork or flower lifter and back onto the parchment covered tray
  14. Immediately place a pinch of rainbow sprinkles on top of the wet white chocolate for decoration and allow it to set while you continue with the rest of the dough balls
  15. If the chocolate begins to firm up, microwave again for 10-20 seconds until it's melted enough to work with. About halfway through dipping the balls, you will need to heat the remaining 8 ounces of white chocolate to coat the remaining dough balls
  16. Once all cake balls are dipped, place the balls in the refrigerator to set completely until serving
  17. Cake balls stored in a sealed container in the refrigerator will keep for up to one week

No Bake Cake Balls Pinterest

Cake Batter Cheesecake

by

Cake Batter Cheesecake

When I was younger, my Mom used to make ice cream cake with an Oreo cookie crust. I absolutely loved the crust of this ice cream cake so much that I requested my Mom to make ice cream cake crust cookies. She informed me that this cookie crust I loved was nothing more than crushed Oreos, sugar, and butter. And she would NOT be making be Ice Cream Cake Crust Cookies. But that sure did explain why I loved the crust so much, how could you not love Oreos, sugar and butter all mixed together?

Cake Batter Cheesecake 2

My love for this crust inspired this Cake Batter Cheesecake recipe. I was doubtful when I first came upon Cake Batter flavored Oreos but boy was I wrong. They were spot on delicious. Exactly as you’d dream a Cake Batter Oreo to taste. (Hats off to you, Nabisco, you nailed it!)

CrumbsCrumbs

Knowing I wouldn’t be able to control my cravings for these Cake Batter Oreos, I decided I had to make something with them. In other words, it’d let me share the wealth and remove the Oreo temptation from our pantry. I set out on creating a Cake Batter Cheesecake for a few reasons

  1. Cake Batter anything is pretty darn spectacular
  2. <3M love cheesecake
  3. I love sprinkles
  4. Cookie crust made of Oreos, sugar and butter = heaven

IMG_2947

IMG_2950

Using my pal, Martha Stewart’s cheesecake recipe as a base, I set out to make the ultimate Cake Batter Cheesecake.

When making something Cake Batter flavored, there’s only one route to take and that is to add actual cake mix – like the kind you get from a box at the grocery store.

You can dabble with adding a mix of Almond + Vanilla extract and some sprinkles but I promise you, that authentic buttery, vanilla marshmallow-like cake batter flavor will not be achieved. In reality, you just end up making Vanilla-Almond Cheesecake…with sprinkles.

IMG_2951

IMG_2953

I also modified the base recipe some when it comes to baking technique as I am not a fan of the water bath cooking method. For me, it’s just too much of a risk. You have to ensure your springform pan is perfectly sealed and even if you wrap the bottom with foil, there’s never a 100% guarantee water won’t seep into your cheesecake. I’m not sure about you, but nothing makes me more mad than seeing my hardwork turn into a soggy waterlogged, pudding cheesecake.

IMG_3017

When baking this cheesecake, I still include water in the process to ensure a moist cheesecake but the actual springform pan is baked atop another pan that’s submerged in water, guaranteeing that the precious cheesecake won’t drown during the baking process.

IMG_3022

The result is a moist, creamy flavorful cheesecake. It has the slight tang of a traditional sour cream cheesecake with a subtle sweetness and a distinct cake batter flavor. The added sprinkles make the cake fun to eat and look at while the Cake Batter Oreos bring in an extra hit of cake batter flavor with a complimenting crunch to match the creamy, smoothness of the cheesecake.

This is definitely a cake I’ll be making again in the future, if I don’t eat all the Cake Batter Oreos first.

CakeBatter Pinterest

Cake Batter Cheesecake
 
Save Print
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 1 package Cake Batter Oreos
  • 6 tablespoons unsalted butter, melt
  • 1 tablespoon sugar
  • 4-8 ounce bricks of cream cheese, at room temperature
  • 4 eggs, at room temperature
  • 1 cup sour cream
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup yellow cake mix
  • ½ cup sprinkles
  • whipped cream, optional
Instructions
  1. Preheat the oven to 375*
  2. With a bit of the melted butter, lightly brush the bottom and sides of the springform pan
  3. Line the bottom of a spring form pan with parchment paper and set aside
  4. To make the crust, place the Oreos in a food processor and pulse the cookies until a fine crumb forms.
  5. Add the remaining melted butter and 1 tablespoon of sugar and pulse again until combined.
  6. Press cookie crumb mixture into the bottom of the springform pan.
  7. Place the springform pan in the oven and bake for 15 minutes
  8. Once baked, place the crust in the fridge for 5 minutes to cool.
  9. To make the cheesecake filling, beat the softened cream cheese in an electric mixer on medium for 2 minutes until light and fluffy.
  10. Add in the sugar and beat again for 1 minute until fully combined.
  11. Add in the eggs, one at a time, scraping down the sides of the bowl before each new egg addition
  12. Add in the sour cream and vanilla extract
  13. Once combined, add in the cup of yellow cake mix until fully incorporated
  14. Remove the mixture from the electric mix and fold in the half cup of sprinkles by hand.
  15. Pour the cheesecake mixture into the cooled springform pan
  16. To prepare for baking, place a round, 9 inch cake pan upside down in a roasting pan
  17. Pour boiling water into the roasting pan until the cake pan is ½ to ¾ covered with water
  18. Place the cheesecake springform pan on top of the upside down cake pan and place the entire setup into the oven.
  19. Bake the cheesecake at 375 for 45 minutes.
  20. After 45 minutes, lower the temperature to 325 and cook for an additional 30 minutes.
  21. Once baked, removed the cheesecake from the oven and place it in the refrigerator to cool for 6 hours or overnight.
  22. When ready to serve, remove the cheesecake from the fridge and let it stand at room temperature for 5 minutes.
  23. Release the cake from the springform pan.
  24. To cut, use a sharp knife dipped in hot water and wiped dry to make cuts into the cake.
  25. Be sure to submerge and dry the knife in hot water in between each cut.
  26. Serve with a dollop of whipped cream on top and extra sprinkles, if desired.