Recipe: Cake Batter Ice Cream

Cake Batter Ice Cream Recipe | this heart of mine

Never one for trends, I waited until today, the first day after the end of National Ice Cream Month, to share this Cake Batter Ice Cream recipe with you. Or it’s because I couldn’t quite get my stuff together in time. Either way, this is a sweet treat for the end of the week.

The idea to make eat cake batter ice cream has been on my mind for a few months now. I believe it started with an odd sweet craving for a dish of Cold Stone Creamery ice cream, a treat we haven’t purchased in years because of the price (we are cheapos!). I’ve never actually ordered the cake batter ice cream at Cold Stone. I’ve taste-tested it but it wasn’t a flavor I ever chose. I was more into the peanut butter and chocolate or the mint and chocolate versions which made the craving all the stranger. But I didn’t do anything about it and the idea just hung out. Then one day I thought, “hey, I can make it!”

Cake Batter Ice Cream Recipe | this heart of mine

After studying multiple cake batter ice cream recipes, reading reviews and taking note of other people’s insight on flavor and texture, I settled on a mix. It’s always a gamble to make a new recipe, especially when one plans to tweak it from the get-go. But it worked and the ice cream is grand. Smooth and creamy, not overly sweet and very cake-battery. I paired the ice cream with a cute cone idea my friend Alix from A Ruffled Life share last month. Perfect combo!

It was a blast to use my ice cream maker again. I’d forgotten how simple it is to use. My mom gifted me a Cuisinart Ice Cream maker while we were all obsessed with Jeni’s Splendid Ice Cream book and it is such a cinch to use. If you are in the market for a maker, check out Cuisinart. This isn’t a sponsored post, I just love the machine!

Cake Batter Ice Cream Recipe | this heart of mine

Cake Batter Ice Cream

2 quarts (base mix makes just a little more)

Recipe adapted from Food.com

Ingredients

  • 1 cup sugar
  • 4 cups heavy cream
  • 2 cups 2% milk
  • 2 tsp vanilla
  • 2 cups cake mix, sifted

Instructions

  1. Whisk together the sugar and heavy cream in a pot over medium heat. Heat and mix just until the sugar dissolves. Then remove from heat.
  2. In a large bowl, combine heavy cream and sugar mix with the milk, vanilla and cake mix. If there are still cake mix lumps, pour mix through fine mesh strainer to remove.
  3. Refrigerate mix for at least 4 hours.
  4. Pour the ice cream base into the canister of the ice cream machine and spin until thick and creamy according to the manufacturer's directions.
  5. Scoop prepared ice cream into a storage container. Cover with parchment paper and an airtight lid. Freeze until firm, at least 2 hours.
http://www.thisheartofmineblog.com/recipe-cake-batter-ice-cream/

About Amy Christie

Amy is a wife, mother of two and a maker. Making is her thing whether it is food, DIYs or photos of her children. Follow Amy on Facebook, Instagram, Pinterest, Bloglovin, Twitter, and through her once-a-month newsletter to keep up with the latest from this heart of mine.

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