CAKE BATTER ICE CREAM
I was in love with this ice cream from a couple of local stores, and I combined a couple of different recipes and came up with this one.
Provided by Ekho
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 4h5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 21.1 g, Cholesterol 180.2 mg, Fat 31.6 g, Protein 3.8 g, SaturatedFat 19.3 g, Sodium 49.5 mg, Sugar 18.8 g
CAKE BATTER ICE CREAM
I made this recipe after falling in love with Coldstone and Carvel's Cake Batter Ice Cream. I recommend using Splenda instead of sugar since there is sugar in the cake mix. You can use 2 teaspoons of vanilla extract if you please. You can also use 3/4 cup of cake mix. THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART)
Provided by smstemp
Categories Frozen Desserts
Time 30m
Yield 10 1/2 cup servings
Number Of Ingredients 5
Steps:
- Place 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.
- In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
- Stir in the heavy cream and vanilla to taste.
- Stir in cake mix, making sure there are no lumps.
- Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
- Remove ice cream from freezer bowl and place into a separate container.
- Place freezer bowl and the ice cream into the freezer to further harden.
Nutrition Facts : Calories 238.4, Fat 18.4, SaturatedFat 11.4, Cholesterol 67.7, Sodium 28.8, Carbohydrate 17.6, Sugar 16.3, Protein 1.7
CAKE BATTER ICE CREAM
Have your cake and eat it too! Made with just three ingredients, including McCormick® Vanilla Butter & Nut Extract, this homemade ice cream tastes just like birthday cake.
Provided by McCormick
Categories Frozen,
Yield 7
Number Of Ingredients 3
Steps:
- Place all ingredients in blender container; cover. Blend on high speed until well blended and mixture begins to thicken. Pour mixture into freezer-safe resealable plastic container.
- Freeze 4 hours or until frozen. Serve with sprinkles, if desired.
Nutrition Facts : Calories 417 Calories
FUNFETTI® CAKE BATTER ICE CREAM
This is such a fun recipe! It's a simple, quick treat you can make at home that tastes delicious! For a lighter version, substitute milk for the heavy cream.
Provided by nikkilee543
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 41.4 g, Cholesterol 123.6 mg, Fat 35.4 g, Protein 3.4 g, SaturatedFat 21.7 g, Sodium 139.2 mg, Sugar 32.6 g
VANILLA CAKE BATTER ICE CREAM
Custard with French Vanilla Cake mix flavour, can swirl fudge sauce or berries into the frozen mixture, before the final freezing in the refrigerator. This is simple and easy. If you like it smooth add dry mix at the start, if you like it clumpy add the dry mix 15 minutes after the freezing has begun..The texture is up to you and your family.See my tips at the end of instructions also.
Provided by andypandy
Categories Frozen Desserts
Time 55m
Yield 1 1/2 quarts, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepot, over medium heat place in vanilla bean pod, whipping cream, dash salt, sugar, and egg yolks,and cook until a custard has formed and ribbons with the finger on the back of a spoon. This should be done on medium to low heat and slowly, as not to curdle or scorch.
- Remove from heat, and strain into a large bowl or measuring cup.
- Remove the vanilla pod and scrape out the seeds into the mixture. Rinse off the empty pod, and wipe dry. Place empty pod into your sugar bowl to flavour your coffee sugar or other uses.
- Into the large bowl of cooked milk and eggs add the half and half cream and stir well.
- Place covered into the fridge overnight to get cold. This is done so that when the mixture hits your ice cream maker bowl, a warm mixture will not liquidize the cold gel, and helps with the freezing process.
- Pour the measured amount of dry cake mix into a small bowl, and whisk out or sieve out any lumps. The amount here in this recipe is 2/3 of a cup dry mix. Some people like a little less some like more, this is the amount our family enjoys.
- Pour the cold custard into the already running ice cream maker.
- Sprinkle on the dry cake mix a few spoons at a time through the feed tube. Continue until dry mix is incorporated in custard. This gives you smooth texture. Let your maker continue as manufacturers directions, takes usually 20 minutes or more. If you like some cake batter lumps in the ice cream then put in as unwhisked dry mix later half way or ten minutes before the freezing is complete.
- Also at the very end of the freezing when you are ready to remove, and before pouring into your freezer storage container you may add -- another 2 tablespoons dry mix and swirl through with a spatula, if you like lumps of dry mix -- also fold in quartered strawberries and fold through -- or even swirl in your favourite fudge sauce.
- Pour into a covered storage container and place in your upright home freezer to freeze solid.
- A tip that I do is to taste mixture half way through to see if I have enough flavour, if you like more then you can add another tablespoon or two dry mix. Also for every quart of ice cream you should have 1/2 cup dry mix for flavour incorporated.
- When I make this with Lemon Supreme Cake Mix I always fold in the Strawberries, and some toasted coconut at the very end. Makes a nice Lemon Strawberry almost cheesecaky ice cream.
Nutrition Facts : Calories 256, Fat 18.1, SaturatedFat 10.9, Cholesterol 127, Sodium 43.3, Carbohydrate 20.9, Sugar 16.8, Protein 3.7
VANILLA CAKE BATTER ICE CREAM
Published in Midwest Living Jan/Feb 2009 issue. This requires an overnight freeze and 2 hour chill time.
Provided by Queen Dana
Categories Frozen Desserts
Time 30m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, stir together half-and-half, cake mix and sugar. Gently heat and stir until mixture just bubbles. Pour mixture into a large heatproof mixing bowl and whisk briskly. Cover and cool for 1 hour. Stir in whipping cream and vanilla. Cover the bowl with plastic wrap then chill in the refrigerator for at least 2 hours or until the mixture is well chilled.
- When mixture is well chilled, pour into a 1-1/2-quart ice cream freezer and freeze according the manufacturer's instructions. Transfer to a freezer container and freeze overnight to ripen. Makes 5 cups.
- Birthday Cake Batter Ice Cream: Prepare as directed above; pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2 tablespoons colored sprinkles and, if you like, stir 1/2 cup miniature chocolate pieces, chopped nuts and/or coarsely chopped maraschino cherries into the ice cream mixture before freezing overnight to ripen.
- Chocolate Cake Batter Ice Cream: Prepare as directed above, except substitute 1 package 1-layer chocolate cake mix for white cake mix. Pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2/3 cup miniature chocolate pieces into the ice cream mixture before freezing overnight to ripen.
- Vanilla Cake Batter Ice Cream.
Nutrition Facts : Calories 488.7, Fat 28.8, SaturatedFat 15.3, Cholesterol 83.1, Sodium 379.5, Carbohydrate 53.7, Fiber 0.5, Sugar 38.3, Protein 4.7
LEMON-BLUEBERRY CAKE BATTER ICE CREAM
This is a variation on a few recipes. I had lemon cake with fresh blueberries for my wedding and have been looking to recreate the taste in ice cream ever since.
Provided by Jessica Hydle Crowe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Beat milk and sugar together in a bowl with an electric mixer until sugar dissolves. Add cream, cake mix, vanilla extract, and lemon zest; beat until smooth.
- Blend 1 cup blueberries in a blender until smooth; beat into cream mixture.
- Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 30.1 g, Cholesterol 73 mg, Fat 20.9 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 12.2 g, Sodium 191.3 mg, Sugar 20.7 g
CREAMY BIRTHDAY CAKE BATTER ICE CREAM
A delicious, creamy favorite! This recipe will give you ice cream that really tastes like home cooked birthday cake batter! Delicious!
Provided by tlop200
Categories Frozen Desserts
Time 40m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, mix milk and sugar until sugar is dissolved.
- Add vanilla extract and heavy cream. Stir.
- Once everything is evenly mixed, add cake mixture. Make sure it does not clump up.
- Churn mixture in freezer bowl for 25 minutes.
- Add rainbow sprinkles.
- Churn 5 more minutes. Once finished, package in air-tight containers and freeze 1 hour before serving.
Nutrition Facts : Calories 382.8, Fat 29.5, SaturatedFat 18.3, Cholesterol 109.5, Sodium 54.8, Carbohydrate 27, Sugar 22.6, Protein 3.2
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- Stir together the half & half, and sugar until sugar is dissolved. This does not take long just stir with a spoon. Stir in the heavy cream and vanilla.
- Measure out the dry cake mix. If you have a sifter use it as the cake mix gets lumpy and you don't want lumps in your ice cream. Stir in the cake mix into the cream mixture until it's completely mixed and the mixture is smooth.
- Make sure the ice cream base is cool before putting it in the ice cream freezer for processing. Make sure you prepare your bowl in the freezer ahead of time. Pour ice cream mixture into the bucket of your ice cream maker and process according to manufacture's instructions.
- After processing, put the ice cream into a bowl or other container, seal, and place in the freezer for several hours to allow the ice cream to get firmer.
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