Watch out, Cold Stone. I made rockin’ cake batter ice cream.
That’s right. Cake batter ice cream.
And it’s so simple.
- 1 cup milk
- 2 cups cream (get a good quality cream, preferably one that only lists “cream” as it’s ingredient)
- ½ cup yellow cake mix (or whatever flavor, I suppose)
- ⅓ cup sugar
Over medium-low heat, combine milk, 1 cup of cream, sugar, and cake mix. Whisk constantly until sugar and cake mix has dissolved. Store in a jar in the freezer for about 10 minutes, or until mixture has cooled but nowhere close to frozen.
Combine chilled mixture with remaining cup of cream. Freeze according to your ice cream manufacturer’s directions.
Eat in heaping quantities in a waffle cone at a fraction of the price as Cold Stone.