Cake Batter Ice Cream
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- 1 c
- whole milk, well chilled
- 3/4 c
- granulated sugar (or splenda)
- 2 c
- heavy cream, well chilled
- 1-2 tsp
- pure vanilla extract
- 2/3 c
- cake mix, yellow (sifted)
1Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
2In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3Stir in the heavy cream and vanilla to taste.
4Stir in cake mix, making sure there are no lumps.
5Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
6Remove ice cream from freezer bowl and place into a separate container.
7Place freezer bowl and the ice cream into the freezer to further harden.