If you’re a Boston foodie, odds are you’ve been to Emack and Bolio’s, the super ~rockin ice cream shop turned franchise that started in Boston during the ’70s. The founder built the store’s foundation as a haven for musicians and bands on tour in Boston to find a late-night spot to satisfy their munchies. Each flavor from Beantown Buzz to Stoney’s Dream are infused with rock ‘n roll flair. Today, the creamery continues to be a place for evening gatherings, albeit for college kids like myself.
I’ve been quarantining at home in South Florida ever since I came back for my senior year spring break in March. Besides missing 80% of my wardrobe (which I know is a small price to pay for staying healthy and safe), I’m missing Emack and Bolio’s Space Cake ice cream almost as much. This flavor is not a typical, sugary cake batter ice cream. It’s full of red velvet CAKE CHUNKS. I discovered this flavor during a farewell date with one of my dearest friends at the end of my freshman year, and I fell in love with its cake-y goodness ever since. Here, I tried to recreate my favorite collegiate delicacy. Check out the recipe below.
NOTE: Definitely play around with this recipe if you prefer to use less milk or water. I added more liquid as opposed to heavy cream because the mixture turned out to be very thick. You can also reduce the amount of cake batter powder you include. Regardless, this will be a thicker ice cream mixture, but it freezes just fine!
Ingredients – Ice Cream Base
- 1 package of boxed yellow cake mix/powder (Duncan Hines, Betty Crocker, Pillsbury, etc)
- 2 cups milk (I used whole, but you can use whatever dairy/non-dairy milk you prefer)
- 1 cup heavy cream
- 1 1/4 cups water (or continue to add more if you’d like the mixture to be thinner)
- 1 tsp vanilla
- 2 Tbsp rainbow sprinkles
Ingredients – Cake Chunks
- 1 box of cake yellow cake mix (Duncan Hines, Betty Crocker, Pillsbury, etc)
- 2 Tbsp rainbow sprinkles
- All the ingredients that your boxed cake mix calls for
- Note: you won’ t use the entire cake, so be prepared for lots of leftover cake!
Directions:
- Combine 1 package of boxed yellow cake mix/powder with the milk, heavy cream, water, and vanilla
- Mix by hand until smooth and without lumps
- Add more water if the mixture is too thick
- Mix in the sprinkles
- Keep in the refrigerator for 1 to 2 hours, or overnight
- While that gets cool, make the yellow cake using a quarter sheet pan. Use the ingredients and directions on the box
- Add the sprinkles to the batter, and bake
- Once the cake is done and the cake batter mixture has been in refrigerator the given time, pour it into the freezer bowl and mix until thickened, about 15-20 minutes
- Cut the baked cake into small brownie-sized pieces
- Once the ice cream is creamy and thickened, transfer to a medium-sized container
- Break the small cake pieces in half and slowly incorporate them into the ice cream. Be delicate because they break easily!
- You only need to add four or so of those broken pieces, but if you want extra cake chunks add as much as you’d like
- Add a dash more rainbow sprinkles if you want to make it look even ~cuter!
- Let set in the freezer for 1 to 2 hours until even more thick
- You’re ready to serve!
Check out the video tutorial on my Instagram highlights at @AntoneAppetit
Antone Appetit 