Cake Batter Ice Cream

Smooth and creamy, with the unmistakable flavor of cake batter, this 5-ingredient ice cream is super easy to make. Plus, it is egg-free! This recipe makes 1 1/2-quarts of finished ice cream.

Prep Time10 mins

Chilling, Processing, and Freezing Time6 hrs

Total Time6 hrs 10 mins

Course: Dessert

Cuisine: American

Servings: 1/2-cup servings

Calories: 319kcal

Author: Terri @ that's some good cookin'

Ingredients

2 cups heavy whipping cream
1 cup half & half
1/2 cup white granulated sugar
1 tablespoon pure vanilla extract
3/4 cup dry yellow cake mix (unprepared)

Instructions

Stir together the half & half and sugar until sugar is dissolved. This does not take very long. Just stir with a spoon.
Stir in the heavy cream and vanilla.
Put the cake mix in either a fine meshed strainer or a flour sifter. Sift the cake mix into the cream mixture. Cake mix is often lumpy and the sifting process will break up those lumps, giving you a finer product to mix into the cream. Stir the cake mix into the cream mixture until the cake mix has been well incorporated and the whole mixture is smooth.
Chill the ice cream base for 1-2 hours or until it is well chilled. If you have used cold cream and half & half, then the base may be cold enough for processing now. The cooler the base, the better it processes. Pour the cold base into the bucket of your ice cream maker and process according to manufacturer’s instructions. This can anywhere from 20-45 minutes, depending upon the type of ice cream freezer you have.
After processing, put the ice cream into a bowl or other container, seal, and place in the freezer for 4-6 hours or overnight to allow the ice cream to get firm (ripen). Serve as desired.

Nutrition