Rating: 4.5 stars 4.5
148 Ratings
  • 5 star values: 110
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 3

I was in love with cake batter ice cream from a couple of local stores, so I combined a couple of different recipes and came up with this one.

Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
6
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together cream, milk, cake mix, sugar, egg yolks, and vanilla in a saucepan until well blended. Cook, stirring frequently, over medium-low heat until mixture reaches 160 degrees F (70 degrees C). Pour into a heat-proof container and place in the refrigerator or freezer until chilled.

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  • Pour 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 1- or 2-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

378 calories; protein 3.8g; carbohydrates 21.1g; fat 31.6g; cholesterol 180.2mg; sodium 49.5mg. Full Nutrition
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