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My review
Lemon-Blueberry Cake Batter Ice Cream
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Jessica Hydle Crowe
"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
55 m servings 316 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
Footnotes
- 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.
Nutrition Facts
Per Serving: 316 calories; 20.9 g fat; 30.1 g carbohydrates; 3.3 g protein; 73 mg cholesterol; 191 mg sodium. Full nutrition