Cake Batter Ice Cream

Cake Batter Ice Cream

102
Ekho 1

"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."

Ingredients

4 h 5 m {{adjustedServings}} servings 378 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. 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.
  2. 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.
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Reviews

102
  1. 135 Ratings

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The major ice cream manufacturer's should take note of this recipe, because this is the most true form of cake batter ice cream I have tasted. It is comparable to Cold Stone Creamery's Cake Batt...

This ice cream is SO yummy! It was the perfect creaminess! Not too thick! I thought the cake batter taste wasn't too strong, you could maybe add a litte more, but I thought it was good as it. Th...

Unreal. Quite simple for someone like me to make without messing it up. Flavor is just wonderful. I did use REAL vanilla extract, didn't mess around with that imitation stuff. One of my most fav...