Homemade cake batter ice cream packed with festive sprinkles and crushed funfetti cookies brings a sweet, colorful treat to your summer celebrations.
In a large bowl, whisk together cake mix and sugar. Whisk in remaining ingredients to combine.
Transfer to an ice cream maker and freeze according to manufacturer's instructions. (Mine took about 20-25 minutes). In the last minute or two, add a few tablespoons of sprinkles and a couple of crushed up cookies. Don't add all of the cookies, as it won't fit in the ice cream maker.
Transfer to a pan or container (I used a bread loaf pan). Fold in remaining crushed cookies. Use an offset spatula or butter knife to smooth out the top. Sprinkle with remaining sprinkles.
Freeze at least 4 hours before serving.
This recipe makes a little more than a quart. A serving size is about a 1/2 cup.