Vanilla Cake Batter Ice Cream
- Makes: 10 servings
- Yield: 5 cups
- Prep 30 mins
- Chill 2 hrs
- Cool 1 hr
- Freeze overnight
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 be sure to watch it closely and stir constantly.) Pour mixture into a large heatproof mixing bowl and whisk briskly to eliminate any lumps. 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.
- 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.
- 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.
(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, fiber (g) 0, iron (mg) 0, chol. (mg) 84, sat. fat (g) 14