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Lemon-Blueberry Cake Batter Ice Cream

Lemon-Blueberry Cake Batter Ice Cream

  • Prep

    10 m
  • Ready In

    55 m
jhydle

jhydle

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Blend 1 cup blueberries in a blender until smooth; beat into cream mixture.
  3. Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.
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