Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Cake Batter Ice Cream

4

255 min

Cake Batter Ice Cream

Cake Batter Ice Cream Photo 1

Time

255 min

Serving

6 persons

Calories

378

Rating

4.00★ (149)

Cuisine

Author: Victoria Buriak
I was in love with cake batter ice cream from a couple of local stores, so I combined a couple of different recipes and came up with this one.

Ingredients

  • heavy whipping cream: 2 cups
  • milk: 1 cup
  • white cake mix, sifted: 0.75 cup
  • white sugar: 0.5 cup
  • egg yolks: 2 piece (beaten)
  • vanilla extract: 1 tsp

Metric Conversion

Stages of cooking

Cake Batter Ice Cream Photo 21
Cake Batter Ice Cream Photo 32
  1. Whisk together cream, milk, cake mix, sugar, egg yolks, and vanilla in a saucepan until well blended. Cook, stirring frequently, over medium-low heat until mixture reaches 160 degrees F (70 degrees C). Pour into a heat-proof container and place in the refrigerator or freezer until chilled.
    Cake Batter Ice Cream Photo 2
  2. Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency. Transfer ice cream to a 1- or 2-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
    Cake Batter Ice Cream Photo 3

How did you like this article?

You may also like