Cake Batter Cheese Cake Ice Cream

I use fat free ingredients and it turns out great.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 1 Quart

Ingredients

• 8  ounces cream cheese, softened
• 1  cup  yellow cake mix (not prepared, just the dry ingredients)
• 1⁄2 cup sugar
• 1 1⁄2 cups half-and-half
• 1⁄2 teaspoon vanilla

Directions

1. Beat together soft cream cheese and cake mix.
2. Heat half and half and sugar until sugar is dissolved. Add vanilla.
3. Gradually add half and half mixture to cream cheese. Beat until smooth.
4. Refrigerate for at least 3 hours. Mixture will be very thick.
5. 30 minutes before using the ice cream machine, put the mixture in the freezer.
6. Freeze according to ice cream makers directions. Mine took about 45 minutes.
7. Since this is so thick I like to stir it once every 30-45 minutes for 3 hours until completely frozen, but this is optional.
8. Great with sprinkles, chocolate chips and little cake pieces!