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Lemon-Blueberry Cake Batter Ice Cream

 made it  |  0 reviews   |   photos
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 cals
Original recipe yields 10 servings

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Directions

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  • Prep

  • Ready In

  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.

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

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Reviews

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