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    You are in: Home / Recipes / Cake Batter Ice Cream Recipe
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    Cake Batter Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    BajanDredi's Note:

    By: Ekho (allrecipes.com) "I was in love with this ice cream from a couple of local stores, and I combined a couple of different recipes and came up with this one."

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    Ingredients:

    Serves: 6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
    2. 2
      Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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    Ratings & Reviews:

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    Nutritional Facts for Cake Batter Ice Cream

    Serving Size: 1 (142 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 382.6
     
    Calories from Fat 289
    75%
    Total Fat 32.2 g
    49%
    Saturated Fat 19.6 g
    98%
    Cholesterol 169.7 mg
    56%
    Sodium 52.7 mg
    2%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 0.0 g
    0%
    Sugars 16.8 g
    67%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    white cake mix

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