Prep 30 mins
Cook 0 mins
Published in Midwest Living Jan/Feb 2009 issue. This requires an overnight freeze and 2 hour chill time.
- 473.18 ml half-and-half, light cream or 473.18 ml whole milk
- 510.29 g package white cake mix
- 118.29 ml sugar
- 473.18 ml whipping cream or 473.18 ml heavy cream
- 14.79 ml vanilla extract
- In a medium saucepan, stir together half-and-half, cake mix and sugar. Gently heat and stir until mixture just bubbles. Pour mixture into a large heatproof mixing bowl and whisk briskly. Cover and cool for 1 hour. Stir in whipping cream and vanilla. Cover the bowl with plastic wrap then chill in the refrigerator for at least 2 hours or until the mixture is well chilled.
- When mixture is well chilled, pour into a 1-1/2-quart ice cream freezer and freeze according the manufacturer's instructions. Transfer to a freezer container and freeze overnight to ripen. Makes 5 cups.
- Birthday Cake Batter Ice Cream: Prepare as directed above; pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2 tablespoons colored sprinkles and, if you like, stir 1/2 cup miniature chocolate pieces, chopped nuts and/or coarsely chopped maraschino cherries into the ice cream mixture before freezing overnight to ripen.
- Chocolate Cake Batter Ice Cream: Prepare as directed above, except substitute 1 package 1-layer chocolate cake mix for white cake mix. Pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2/3 cup miniature chocolate pieces into the ice cream mixture before freezing overnight to ripen.
- Vanilla Cake Batter Ice Cream.
This is so good and it tastes just like cake!! It is thick and creamy and very flavorful. Made as is and added some sprinkles to the top. Will definately make again; going to have to try the chocolate version! Made for Make My Recipe Tag.