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Vanilla Cake Batter Ice Cream
- Makes: 10 servings
- Yield: 5 cups
- Hands On
- Total Time
This easy dessert recipe uses a white cake mix to make homemade ice cream.
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 constantly until mixture just bubbles. (The mixture may be a bit lumpy, and it will stick and scorch easily, so watch it closely.) Pour into a large heatproof mixing bowl and whisk briskly to eliminate any lumps. Cool, covered, for 1 hour. Stir in whipping cream and vanilla. Cover the bowl with plastic wrap. Place in refrigerator for at least 2 hours or until well chilled.
Pour the chilled mixture into a 1 1/2-quart ice cream freezer and freeze according to the manufacturers instructions. Transfer to a freezer container and freeze overnight to ripen.
- Chocolate Cake Batter Ice Cream: Prepare recipe as directed, substituting a one-layer-size chocolate cake mix for white cake mix. Pour the mixture into an ice cream freezer. Freeze according to manufacturers instructions. Stir 2/3 cup miniature chocolate pieces into the mixture before freezing overnight to ripen.
- Birthday Cake Batter Ice Cream: Prepare recipe as directed; pour the mixture into an ice cream freezer. Freeze according to the manufacturers instructions. Stir 2 tablespoons colored sprinkles and, if desired, 1/2 cup miniature chocolate pieces, chopped nuts and/or coarsely chopped maraschino cherries into the mixture before freezing overnight to ripen.
(Vanilla Cake Batter Ice Cream)
Servings Per Recipe 10, sodium (mg) 198, calcium (mg) 81, cal. (kcal) 370, vit. A (IU) 875, pro. (g) 3, vit. C (mg) 1, carb. (g) 34, Fat, total (g) 26, chol. (mg) 84, sat. fat (g) 14, fiber (g) 0, iron (mg) 0