Since buying a chest freezer two weeks ago, we’ve been enjoying more homemade ice cream and frozen yogurt (we now have room to keep the canister in the freezer). The freezer was our anniversary/Christmas gift to each other. I love being married to a man who is as practical as I am!We’re still working on developing our ice cream recipes, but I wanted to share one I found this week. Kevin has declared this my best ice cream yet. Although we generally prefer to make frozen yogurt (less fat and sugar), this is a great ice cream to make once in a while. It’s intended to taste like Coldstone’s “cake batter” ice cream, and it hits pretty close to the mark. Now to find a recipe for Coldstone’s “sweet cream”…

Cake Batter Ice Cream

Recipe #128952 at RecipeZaar.com

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) 

by Chef #227638 

10 1/2 cup servings 

30 min 5 min prep 

 

1cup whole milk, well chilled 

3/4cup granulated sugar 

2cups heavy cream, well chilled 

1teaspoon pure vanilla extract 

2/3cup cake mix 

 

1. 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. 

2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved. 

3. Stir in the heavy cream and vanilla to taste. 

4. Stir in cake mix, making sure there are no lumps. 

5. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes). 

6. Remove ice cream from freezer bowl and place into a separate container. 

7. Place freezer bowl and the ice cream into the freezer to further harden.  

 Janeen’s Notes:I used 2 cups of whole milk and 1 cup of heavy cream (previously frozen) and it still turned out great. Next time I plan on reducing both the cake mix and sugar to 1/2 cup. Also, this mixture was about 1 cup too much for my 1 quart ice cream maker, so I didn’t use the entire mix. 

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