Ingredients
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1
-
3/4
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2
-
1
-
2/3
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-
-
-
-
-
-
-
-
-
Directions
Cake Batter Ice Cream, I made this recipe after falling in love with Coldstone and Carvel’s Cake Batter Ice Cream I recommend using Splenda instead of sugar since there is sugar in the cake mix You can use 2 teaspoons of vanilla extract if you please You can also use 3/4 cup of cake mix THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART), Great, simple recipe! For those following the recipe, please keep in mind that consuming raw flour could result in food poisoning To avoid this, pour the cake batter mix into a bowl or onto a plate, then heat the flour in thirty second rounds in a microwave, mixing thoroughly in between After 5 rounds or once the cake batter mix reaches 165 degrees Fahrenheit, it will be safe for consumption! Also, a reminder that the ice cream mixer must be kept in the freezer for AT LEAST 15 hours or the mixture may not thicken to your liking , Such a yummy, easy recipe, its sooooooo good!! Its definitely a new staple for me, I got a small countertop ice cream maker for around $30 at target and use this recipe about once a month when I need a sweet something
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Steps
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1
Done
|
Place Freezer Bowl of Ice Cream Maker Into the Freezer. It Is Better to Keep It in There 24/7 That Way It Is Always Ready. |
|
2
Done
|
in a Medium Bowl, Whisk the Milk and Granulated Sugar Until the Sugar Is Dissolved. |
|
3
Done
|
Stir in the Heavy Cream and Vanilla to Taste. |
|
4
Done
|
Stir in Cake Mix, Making Sure There Are No Lumps. |
|
5
Done
|
Pour Mixture Into the Freezer Bowl and Let Mix Until It Has Thickened (about 25-30 Minutes). |
|
6
Done
|
Remove Ice Cream from Freezer Bowl and Place Into a Separate Container. |
|
7
Done
|
Place Freezer Bowl and the Ice Cream Into the Freezer to Further Harden. |
