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Ingredients55 m servings 316 cals
Original recipe yields 10 servings
- 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.
- Blend 1 cup blueberries in a blender until smooth; beat into cream mixture.
- Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.
- Cook's Note:
- Feel free to adjust ingredients, such as milk types, or cream and half-and-half to your personal liking.
- I use a high-speed blender for the whole recipe and an electric ice cream maker to continuously mix it as it sets.
Per Serving: 316 calories; 20.9 g fat; 30.1 g carbohydrates; 3.3 g protein; 73 mg cholesterol; 191 mg sodium. Full nutrition