The best part of homemade cake batter ice cream is that you can control the sweetness and intensity of cake flavor by adding your favorite cake batter/cake mix to taste.
Author: Kelsey Hilts
Recipe Type: Dessert
2 cups skim or 1% milk
1 cup sugar
2 cups heavy cream
2 tsp vanilla extract
½ – 1 cup dry yellow/white cake mix or the cake mix/batter of your choice, to taste
Frosted cake chunks, optional
In a large saucepan, beat the eggs, milk and sugar until well blended.
Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
Remove from the heat and stir in the cake mix.
Let the mixture cool and then add the heavy cream and vanilla extract.
Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
Optional: stir in chunks of frosted funfetti cake once the cake reaches a frozen yogurt consistency and mix a little bit more before freezing into ice cream.