Oh cake batter, how I love thee.
I thought about a poem or haiku here but I'm tired and I can't think of any rhyming words that have to do with cake batter. Clatter, fatter, matter...
How I love you, delicious cake batter
But how I wish you wouldn't make me fatter.
Your sprinkles are ever so pretty
I'm glad you in ice cream form didn't taste gritty...
Yeah, see, I got nothing. So I'll just tell you this: if you liked any of the other cake batter things I made, you'll like this as well. And as far as ice cream making goes, this ranks up super high on the "wow was that easy!" list.
Cake Batter Ice Cream
Source: a Cookaholic Wife creation
Servings: 2 pints
- 1 1/2 cups light whipping cream
- 1 1/2 cups fat free half-and-half
- 1/2 - 3/4 cup yellow cake mix powder
- 1/2 cup skim or 1% milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
1. Combine the whipping cream, half-and-half and milk together in a large bowl. Whisk in the vanilla and salt. Then quickly whisk in 1/2 cup of the yellow cake mix until combined.
2. Transfer to a container with a lid and refrigerate for 2 hours. Taste the mixture to see if the cake batter flavor is strong enough. If not add remaining 1/4 cup of yellow cake mix. Refrigerate for another 2 hours.
3. Process according to ice cream maker directions. Add sprinkles in the last 2 minutes of mixing. Transfer to a container with a lid and freeze for 6-8 hours.
I had a feeling the cake batter flavor would get stronger as the mixture chilled so I was hesitant to start off with more than half a cup even with all of the liquids. I like a strong cake batter flavor so I ended up using the full 3/4 cup, but pretty much anywhere between a half a cup to 3/4 would be fine. Or, if you're a huge cake batter fan, go for a full cup!