Homemade Cold Stone Birthday Cake Remix Ice Cream

1. 1

   Heat-treat the cake mix: place the dry cake mix in a microwave‑safe bowl and microwave in 15‑30 second intervals, stirring thoroughly between each interval, until the mixture reaches an internal temperature of 165°F (usually 1–2 minutes). Let the cake mix cool completely. Alternatively, spread the mix on a baking sheet and bake at 350°F for 5–7 minutes, then verify it reaches 165°F.

2. 2

   Make the cake batter mixture: whisk the cooled cake mix with the whole milk until smooth.

Combine

3. 3

   pour the cake batter mixture into the Instant Chill mixing bowl. Add the heavy whipping cream, granulated sugar, vanilla extract, and a pinch of fine sea salt.

Churn

4. 4

   secure the lid, select the Ice Cream program, and set the timer for 20 minutes. No pre‑freezing of the bowl is needed.

5. 5

   Add the mix‑ins: once the ice cream cycle is complete, fold in the hot fudge, rainbow sprinkles, and brownie pieces until evenly distributed.

Serve

6. 6

   scoop the finished ice cream into waffle cone bowls and enjoy immediately.