If sneaking spoonfuls of cake batter is your thing, then this Homemade Cake Batter Ice Cream is for you. Smooth, creamy and not too sweet, this stuff is so good!
Homemade Cake Batter Ice Cream . . .YUM!
Raise your hand if you love cake batter. I don’t know about you, but my hand is raised super high. I’m all over anything with cake batter in its name.
Growing up, I was always right there ready to lick the bowl and/or beaters whenever my mom made a cake. There may have been a battle or two between siblings over who got to lick the bowl and who got to lick the beaters. Sometimes my sisters and I would just make a cake mix so we could eat the batter (clearly raw eggs have never scared me/us). We also may have been known to open up a cake mix just to eat a spoonful or two (or three, or four) of the dry cake mix.
The stuff is just so darn good, you can’t deny it, right? Ok, maybe there are cake batter haters out there, but I am certainly not one of them.
It’s August, it’s hot and this ice cream should definitely be happening in your kitchen very soon.
- 3 cups heavy cream
- 1/2 cup sugar
- 3/4 cup yellow or white cake mix, sifted
- 1½ cups whole milk (can use half-n-half)
- 1½ tablespoons vanilla
- Sprinkles for garnish
- In a large bowl, mix the cream, sugar, cake mix, milk and vanilla. Whisk together until sugar and cake mix are dissolved.
- Put in refrigerator for at least an hour to chill.
- Pour into canister of ice cream freezer and freeze according to manufacturer’s directions.
- Garnish with sprinkles before serving, if desired.
This recipe makes enough for my 2-quart Cuisinart ice cream maker. It can easily be doubled if you have a 4 or 6-quart ice cream freezer. You can try adding the sprinkles during the freezing process, I just didn’t want to take the chance of the color bleeding into the ice cream, so I just sprinkled some on top before serving.
Recipe Source: 5 Boys Baker