Thanks to my little cake batter rice krispie treats adventure, I had leftover cake mix that was never going to be turned into a cake. I tucked it away into my baking cupboard, planning to use it some other future dessert. I don’t know what it is, but I’ve been noticing cake batter flavored things everywhere lately. After mulling it over, I decided to make some cake batter ice cream.
I’ve never had cake batter ice cream before. I’ve only just recently tried birthday cake ice cream from Marble Slab Creamery, but it was mixed together with so much other stuff that I couldn’t tell if it was similar to cake batter ice cream. Doesn’t matter either way. I wanted my family to come over for dinner last week, so I enticed them with the promise of fresh out of the oven bumble berry crunch and cake batter ice cream. I realize that those two things don’t really go together, but no one seemed to mind. Everyone polished off their desserts that night. When I served it, I left off the sprinkles. When I went to take pictures, I added the sprinkles. I think they’re a fun addition if you’re eating it as a stand alone dessert.
Cake Batter Ice Cream
From: The Sweets Life
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
1 tsp vanilla extract
2/3 cup yellow cake mix
1. Whisk together milk and sugar. Once sugar is dissolved, mix in the heavy cream and vanilla. Whisk in the cake mix, making sure to whisk until there are no lumps.
2. Transfer mixture to an ice cream maker and freezer according to manufacturer’s instructions.
Easy peasy. Enjoy!
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