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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%
Vitamin A 724mcg 14%
Vitamin B6 0.0mg 1%
Vitamin B12 0.2mcg 3%
Vitamin C 0mg 0%
Vitamin E 0mcg 2%
Calcium 88mg 8%
Iron 0mg 1%

how is this calculated?

Cake Batter Ice Cream Recipe #128952

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)
by SStemp

30 min | 5 min prep

10 1/2 cup servings

  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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