Monday, February 27, 2012

Cake Batter Ice Cream

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. 

My favorite way to enjoy this ice cream is with a delicious raspberry sauce, or in an ice cream cake!

1 comment:

  1. This is sinful stuff! And I want some of it! Looks delicious!


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