Cold Stone Creamery Cake Batter Ice Cream Recipe 435
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)
Provided by smstemp
Categories Frozen Desserts
Time 30m
Yield 10 1/2 cup servings
Number Of Ingredients 5
Steps:
- 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.
- In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
- Stir in the heavy cream and vanilla to taste.
- Stir in cake mix, making sure there are no lumps.
- Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
- Remove ice cream from freezer bowl and place into a separate container.
- Place freezer bowl and the ice cream into the freezer to further harden.
Nutrition Facts : Calories 238.4, Fat 18.4, SaturatedFat 11.4, Cholesterol 67.7, Sodium 28.8, Carbohydrate 17.6, Sugar 16.3, Protein 1.7
CAKE BATTER ICE CREAM
I was in love with this ice cream from a couple of local stores, and I combined a couple of different recipes and came up with this one.
Provided by Ekho
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 4h5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 21.1 g, Cholesterol 180.2 mg, Fat 31.6 g, Protein 3.8 g, SaturatedFat 19.3 g, Sodium 49.5 mg, Sugar 18.8 g
COLD STONE CREAMERY CAKE BATTER ICE CREAM RECIPE - (4.3/5)
Provided by á-17861
Number Of Ingredients 7
Steps:
- Directions In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight. Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy. In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight. Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy.
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- Stir together the half & half, and sugar until sugar is dissolved. This does not take long just stir with a spoon. Stir in the heavy cream and vanilla.
- Measure out the dry cake mix. If you have a sifter use it as the cake mix gets lumpy and you don't want lumps in your ice cream. Stir in the cake mix into the cream mixture until it's completely mixed and the mixture is smooth.
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