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!”
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!
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
- 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.
- 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.
- Refrigerate mix for at least 4 hours.
- 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.
- Scoop prepared ice cream into a storage container. Cover with parchment paper and an airtight lid. Freeze until firm, at least 2 hours.
