Gourmet Cake Batter Ice Cream Recipes

CAKE BATTER ICE CREAM

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.

CAKE BATTER ICE CREAM

Steps:

• In a mixing bowl, whip heavy cream until stiff peaks form.
• Blend in sweetened condensed milk and cake mix until completely smooth/dissolved.
• Pour into loaf pan, freeze 2+ hours and enjoy!

CAKE BATTER ICE CREAM

Steps:

• Place all ingredients in blender container; cover. Blend on high speed until well blended and mixture begins to thicken. Pour mixture into freezer-safe resealable plastic container.
• Freeze 4 hours or until frozen. Serve with sprinkles, if desired.

FUNFETTI® CAKE BATTER ICE CREAM

Steps:

• Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.

CREAMY BIRTHDAY CAKE BATTER ICE CREAM

Steps:

• In a medium mixing bowl, mix milk and sugar until sugar is dissolved.
• Add vanilla extract and heavy cream. Stir.
• Once everything is evenly mixed, add cake mixture. Make sure it does not clump up.
• Churn mixture in freezer bowl for 25 minutes.
• Add rainbow sprinkles.
• Churn 5 more minutes. Once finished, package in air-tight containers and freeze 1 hour before serving.

GOURMET CAKE BATTER ICE CREAM

Steps:

• Pour 1 cup whipping cream into a medium saucepan. Add 2/3 cup cake mix and whisk briskly over high heat until the well blended. Begin whisking again when bubbles form around the edges of the pan. Once the batter starts clumping together, immediately remove from heat and add the remaining 1 cup whipping cream. Whisk until it is smooth, and then pour into a 2 quart mixing bowl.
• Break and separate 5 large eggs, pouring the egg yolks into a clean small mixing bowl. Clean and dry the saucepan used to heat the cake mix and whipping cream.
• Pour 1 cup of whole milk into the clean saucepan. Add 2/3 cup sugar and whisk until all of the sugar is dissolved. Warm over medium heat, until bubbles form around the edge of the pan.
• Pour about 1 cup of the warm milk mixture into the egg yokes and blend thoroughly, then pour back into the saucepan and continue heating over medium heat. Stir with a wooden spoon or rubber spatula until the mixture reaches 160 degrees (F).
• Pour the custard base through a mesh strainer into the mixing bowl (from step 1) and whisk to combine the custard base and cake batter. Add ½ tsp of high-quality vanilla (I prefer Madagascar Bourbon). Cool over an ice bath until the mixture is cold to the touch, then refrigerate. After 5-12 hours of cooling, freeze according to the instructions that came with your ice cream maker.