Ingredients
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1
-
3/4
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2
-
1
-
2/3
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-
-
-
-
-
-
-
-
-
Directions
Cake Batter Ice Cream,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),This is too delicious to be so easy! Cold Stone closed here 5 years ago, so I have been craving this flavour, and the results are BETTER than I’d hoped! used 1 cup of yellow cake mix and folded in a couple tablespoons of sprinkles after churning. I could be making this one often!,Hi, my daughter has requested this for her (30th!) birthday next week, so I’m making a trial batch today. When do you add the sprinkles – into the batter or during churning? What quantity of sprinkles? Thanks!
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Steps
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1
Done
|
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. |
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2
Done
|
in a Medium Bowl, Whisk the Milk and Granulated Sugar Until the Sugar Is Dissolved. |
|
3
Done
|
Stir in the Heavy Cream and Vanilla to Taste. |
|
4
Done
|
Stir in Cake Mix, Making Sure There Are No Lumps. |
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5
Done
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Pour Mixture Into the Freezer Bowl and Let Mix Until It Has Thickened (about 25-30 Minutes). |
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6
Done
|
Remove Ice Cream from Freezer Bowl and Place Into a Separate Container. |
|
7
Done
|
Place Freezer Bowl and the Ice Cream Into the Freezer to Further Harden. |
