How To Make Cake Batter Ice Cream?
I made this recipe after reading up on Coldstone and Carvel’s Cake Batter Ice Cream. I recommend using Splenda instead of sugar as there is sugar in the cake mix. You can use 2 teaspoons of vanilla extract if you like. You can also use 3/4 cup of the cake mix.
Ready In: 30mins
Yields: 10 1/2 cup servings
Ingredients:
- 1 cup whole milk, well chilled
- 3/4 cup granulated sugar
- 2 cups heavy cream, well chilled
- 1 teaspoon pure vanilla extract
- 2/3 cup cake mix
Instruction:
Step 1:Place the bowl of the ice cream maker in the freezer. Preferably 24 hours a day, 7 days a week, then it will always be ready for use.
Step 2:In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
Step 3:Whisk in the cream and vanilla to taste.
Step 4:Stir in the cake mix, making sure there are no lumps.
Step 5:Pour the mixture into the freezer bowl and leave to mix until it thickens (about 25-30 minutes).
Step 6:Remove the ice cream from the freezer bowl and place it in a separate container.
Step 7:Place the freezer bowl and the ice cream in the freezer to harden further.
