Cake Batter Ice Cream
Aug 01, 2025Link to watch video on Facebook: Cake Batter Ice Cream
Here's what you need:
- 2 cups heavy cream
- 1 cup whole milk
- 2 large egg yolks, beaten
- 1/2 cup granulated sugar
- 1 tsp vanilla extract or paste
- 3/4 cup white cake mix, sifted
Whisk all ingredients together in a saucepan until well blended. Cook, stirring frequently, over medium low heat until the mixture reaches 160°F.
Pour into a freezer proof container and place in the refrigerator or freezer until completely chilled, or over night.
Poor chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches soft serve consistency, about 20 to 30 minutes.
Serve or transfer ice cream to a 1 or 2 - quart lidded plastic container; cover the surface with plastic wrap and seal. Store the ice cream in the freezer for at least two hours or overnight to set up. Enjoy!
