Cold Stone Creamery Cake Batter Ice Cream Recipe 435

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COLD STONE CREAMERY CAKE BATTER ICE CREAM RECIPE - (4.3/5)



Cold Stone Creamery Cake Batter Ice Cream Recipe - (4.3/5) image

Provided by á-17861

Number Of Ingredients 7

Ingredients
3 cups heavy cream
1 cup milk
3/4 cup sugar
1/4 teaspoon salt
1/2 to 3/4 cup dry Duncan Hines Butter Recipe Cake Mix ****
Optional: can replace cake mix with brownie mix or cookie in the bag mix

Steps:

  • Directions In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight. Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy. In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight. Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy.

CAKE BATTER ICE CREAM



Cake Batter Ice Cream image

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

Provided by Ekho

Categories     Ice Cream

Time 4h5m

Yield 6

Number Of Ingredients 6

1 cup milk
½ cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
¾ cup white cake mix, sifted

Steps:

  • Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
  • Pour the 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 one- or two-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 : Calories 378.2 calories, Carbohydrate 21.1 g, Cholesterol 180.2 mg, Fat 31.6 g, Protein 3.8 g, SaturatedFat 19.3 g, Sodium 49.5 mg, Sugar 18.8 g

CAKE BATTER ICE CREAM



Cake Batter Ice Cream image

I made this recipe after falling in love with Coldstone and Carvel's Cake Batter Ice Cream. I recommend using Splenda instead of sugar since there is sugar in the cake mix. You can use 2 teaspoons of vanilla extract if you please. You can also use 3/4 cup of cake mix. THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART)

Provided by smstemp

Categories     Frozen Desserts

Time 30m

Yield 10 1/2 cup servings

Number Of Ingredients 5

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix

Steps:

  • Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
  • In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
  • Stir in the heavy cream and vanilla to taste.
  • Stir in cake mix, making sure there are no lumps.
  • Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
  • Remove ice cream from freezer bowl and place into a separate container.
  • Place freezer bowl and the ice cream into the freezer to further harden.

Nutrition Facts : Calories 238.4, Fat 18.4, SaturatedFat 11.4, Cholesterol 67.7, Sodium 28.8, Carbohydrate 17.6, Sugar 16.3, Protein 1.7

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