This post doesn’t really need an introduction. Cake batter + ice cream = delicious.
Cake Batter Ice Cream – Adapted from Sherry
- 1 C whipping cream
- 2 C half & half
- 1/2 C milk
- 1/2 C sugar
- 3/4 C dry cake batter mix
- 1 tsp. vanilla
In a large measuring cup (we use a 4 C container), combine together 1 C cream, 2 C half & half along with 1/2 C milk and 1/2 C sugar. Stir in the vanilla. Then, whisk in the dry cake mix.
Stir the mix until well blended. Then, pour into your ice cream maker. Make according to manufacturers directions.
Serve right away if you desire a soft-serve consistency, or let harden to a hard-scoop consistency in your freezer for 2-3 hours before serving.