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
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
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
GOURMET CAKE BATTER ICE CREAM
Make and share this Gourmet Cake Batter Ice Cream recipe from Food.com.
Provided by peter_grossnickle
Categories Frozen Desserts
Time 25m
Yield 1 quart, 10 serving(s)
Number Of Ingredients 6
Steps:
- Pour 1 cup whipping cream into a medium saucepan. Add 2/3 cup cake mix and whisk briskly over high heat until the well blended. Begin whisking again when bubbles form around the edges of the pan. Once the batter starts clumping together, immediately remove from heat and add the remaining 1 cup whipping cream. Whisk until it is smooth, and then pour into a 2 quart mixing bowl.
- Break and separate 5 large eggs, pouring the egg yolks into a clean small mixing bowl. Clean and dry the saucepan used to heat the cake mix and whipping cream.
- Pour 1 cup of whole milk into the clean saucepan. Add 2/3 cup sugar and whisk until all of the sugar is dissolved. Warm over medium heat, until bubbles form around the edge of the pan.
- Pour about 1 cup of the warm milk mixture into the egg yokes and blend thoroughly, then pour back into the saucepan and continue heating over medium heat. Stir with a wooden spoon or rubber spatula until the mixture reaches 160 degrees (F).
- Pour the custard base through a mesh strainer into the mixing bowl (from step 1) and whisk to combine the custard base and cake batter. Add ½ tsp of high-quality vanilla (I prefer Madagascar Bourbon). Cool over an ice bath until the mixture is cold to the touch, then refrigerate. After 5-12 hours of cooling, freeze according to the instructions that came with your ice cream maker.
Nutrition Facts : Calories 324.6, Fat 22.4, SaturatedFat 12.5, Cholesterol 159.9, Sodium 135.4, Carbohydrate 28.2, Fiber 0.1, Sugar 23.1, Protein 3.8
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.
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- 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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