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.
By Kelsey Hilts
Ice Cream from Cake Batter
- Total Time: 3 hours 10 minutes
- Yield: 6-8 1x
Description
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.
Ingredients
Scale
- 3 eggs
- 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
Instructions
- 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.
- Prep Time: 3 hours
- Cook Time: 10 mins
