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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 1/2 cup servings 102g Recipe makes 10 1/2 cup servings) |
||
| Calories 303 | ||
| Calories from Fat 180 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.1g | 30% | |
| Saturated Fat 11.7g | 58% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 67mg | 22% | |
| Sodium 130mg | 5% | |
| Potassium 89mg | 2% | |
| Total Carbohydrate 29.5g | 9% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 24.8g | ||
| Protein 2.5g | 4% | |
Ingredients
- 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
Directions
1
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.2
In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.3
Stir in the heavy cream and vanilla to taste.4
Stir in cake mix, making sure there are no lumps.5
Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).6
Remove ice cream from freezer bowl and place into a separate container.7
Place freezer bowl and the ice cream into the freezer to further harden.
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Featured Reviews for This Recipe
From: Chef Romilon
On Jul 3, 2009
WOW! This is better than cold stone! I made it with skim milk and heavy cream. Next time I think I am going to try skim milk and half and half and using the blueberry mix that someone else suggested. I think I will cut the sugar down a little also. It was very sweet.
From: Chef #244019
On Sep 17, 2005
Ok, this recipe is awesome. As for the person who wrote about Bruster's...this is where I have had this ice cream as well. But, I do have an addition to this recipe. They make a birthday cake ice cream. It's the same recipe, but you add frosting and sprinkles. I added these after the freezer part, and just hand mixed them in. Tastes just like it. As for the lumps...I sifted my cake mix in there and it worked great. This is my 2nd go around with this one. Thank you so much.
From: Maito
On Jul 23, 2007
Fantastic! I did 2 cups of cake mix to really punch up the flavor, only 1/2 cup of sugar, and all nonfat milk. It was perfect! I did change this to the stovetop cook method though, using 2 egg yolks. The reason being for food safety, after Coldstone had their cake batter ice cream recall (raw cake mix can apparently contain harmful bacteria — the company presumes you are baking it in the oven). It worked fine, I just added the cake mix through the tube into a whirring food processor before heating it to 160 degrees on the stove). Delicious!!!
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