Ingredients
Method
For the Cupcakes
- Prepare cupcake batter as directed on the back of the boxed cake mix. Divide batter into two bowls and dye with red and blue food coloring (make them as bright as you would like!)
- Bake cupcakes as instructed on the back of the box. Cool on a wire rack.
- Once cooled, crumble up the red and blue cupcakes in separate bowls and set aside for your ice cream.
For the Ice Cream
- In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the milk, sugar and salt on low speed until the sugar is dissolved. Stir in the heavy cream and vanilla.
- Cover and refrigerate mixture for two hours up to overnight.
- Make your ice cream per the instructions on your ice cream maker. Mine had to churn for about 20 minutes before thickening. A few minutes before the ice cream is done churning, add the cupcake crumbles. I used about 12 cupcakes, but add as much as you would like!
- Transfer ice cream to a container and freeze for 2 hours. Once ready to serve, remove from freezer and top with extra cupcake crumbles and patriotic sprinkles. Enjoy!
Notes
- See the instructions in my post for a no-churn version!
- You will have leftover cupcakes - so crumble them up and freeze them to sprinkle on other ice creams, or save for another batch of this 4th of July ice cream!
- Sprinkles
- Ice cream cones
- Extra cupcake crumbles for garnish
- Whipped cream