Vanilla Cake Batter Ice Cream

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Published on Midwest Living (http://www.midwestliving.com)

Vanilla Cake Batter Ice Cream

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Makes: 10 servings
Yield: 5 cups
Prep 30 mins
Chill 2 hrs
Cool 1 hr
Freeze overnight

Ingredients

2 cups half-and-half, light cream or whole milk
1 pkg. 1-layer size white cake mix
1/2 cup sugar
2 cups whipping cream or heavy cream
1 tablespoon vanilla

Directions

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.

Variation

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.

Variation

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.

Nutrition Facts

(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

Source URL (retrieved on May 23, 2013): http://www.midwestliving.com/recipe/ice-cream/vanilla-cake-batter-ice-cream/

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