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Vanilla Cake Batter Ice Cream
- Makes: 10 servings
- Yield: 5 cups
half-and-half, light cream or whole milk
pkg. 1-layer size
white cake mix
whipping cream or heavy cream
In a medium saucepan, stir together half-and-half, cake mix and sugar. Gently heat and stir until mixture just bubbles. Pour mixture into a large heatproof mixing bowl and whisk briskly. Cover and cool for 1 hour. Stir in whipping cream and vanilla. Cover the bowl with plastic wrap then chill in the refrigerator for at least 2 hours or until the mixture is well chilled.
When mixture is well chilled, pour into a 1-1/2-quart ice cream freezer and freeze according the manufacturer's instructions. Transfer to a freezer container and freeze overnight to ripen. Makes 5 cups.
- Birthday Cake Batter Ice Cream: Prepare as directed above; pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2 tablespoons colored sprinkles and, if you like, stir 1/2 cup miniature chocolate pieces, chopped nuts and/or coarsely chopped maraschino cherries into the ice cream mixture before freezing overnight to ripen.
- Chocolate Cake Batter Ice Cream: Prepare as directed above, except substitute 1 package 1-layer chocolate cake mix for white cake mix. Pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2/3 cup miniature chocolate pieces into the ice cream mixture before freezing overnight to ripen.
(Vanilla Cake Batter Ice Cream)
Servings Per Recipe 10, vit. A (IU) 875, vit. C (mg) 1, calcium (mg) 81, Fat, total (g) 26, carb. (g) 34, sodium (mg) 198, pro. (g) 3, cal. (kcal) 370, chol. (mg) 84, sat. fat (g) 14