Cake Batter Ice Cream

{{Cake Batter Ice Cream}}

(printer friendly version)

1 1/2 cups whole milk
1 1/2 cups heavy cream (40% milkfat content)
3/4 cup sugar
1 teaspoon pure vanilla extract
1 cup cake mix, sifted (I used Betty Crocker White Cake Mix)

Whisk the whole milk, heavy cream, & sugar together until the sugar is dissolved. Then add the vanilla and sifted cake mix (sifted to avoid lumps). Pour mixture into the freezer bowl and churn as directed by your ice cream machine. Remove ice cream from freezer bowl and place into a freezer proof container and freeze for 8-10 hours.


Here are the ingredients I used to make this ice cream. Make sure you use a good quality ingredients in order to achieve the best quality ice cream. Specifically, make sure you have a fresh heavy cream with about 40% milkfat content. I used the Darigold Heavy Whipping Cream (which we bought this time at Cost-co) and it made the best homemade ice cream we've ever had.

This is the ice cream maker that we have. We've had it for over 10 years and every summer when we bust it out to use... we are happy that it continues to work. It is loud, but it works very well. One day we'll upgrade to another ice cream making machine.... but for now... we will keep kickin' it old schoool!It was yummy right out of the freezer bowl... you can tell it is a bit soft, but it had great flavor.

The night when we made it, we added some fresh strawberries to the top and it was like eating soft serve ice cream. It was thick and creamy, but not stiff like hard ice cream. My kids compared it to ice cream shops, which is great. That's always a nice compliment. They really liked it and were asking for seconds.
The next day, after the ice cream had been in the freezer for about 10 hours... it scooped out of the container like this.... and eventhough the recipe doesn't contain any eggs, it was extremely creamy and smooth.

I swear it was ice cream like you would get out of a Dreyer's container or even from Coldstone Creamery. It was YUMMY!!!