Vanilla Cake Batter Ice Cream
- Makes: 10 servings
- Yield: 5 cups
- Hands On 30 mins
- Total Time 11 hrs
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