cake batter ice cream

CAKE BATTER ICE CREAM CUPCAKES These are the basic instructions…Below I have the recipe for the Cake Batter Ice Cream and the Whipped Cream Icing. For the base… use your favorite cake!) To make your own you will need your favorite cake mix, ice cream, and cupcake liners, frosting and chocolate chips optional. I found using one tablespoon of batter worked the best. If you like more cake than ice cream, increase the batter by a teaspoon. Bake for about 10-12 mins, depending on your oven settings. Once the cupcakes have cooled, press softened ice cream on top and freeze until completely hardened. They are fairly easy to make, but I do suggest you serve them immediately as the ice cream melts quickly.

cake batter ice cream
cake batter ice cream

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups heavy cream, divided

  • 1/2

    cup yellow cake mix

  • 1/2

    cup sugar

  • Pinch of salt

  • 3

    egg yolks

  • 2

    tsp. vanilla extract

  • 1 1/2

    cups whole milk

Directions

In a medium saucepan, combine 1 cup of the heavy cream with the yellow cake mix, sugar, and salt. Heat over medium heat until warmed through. Meanwhile, place the egg yolks in a medium bowl and whisk until smooth. Combine the remaining cream, vanilla, and whole milk in a large mixing bowl with a fine mesh sieve set over the top. When the mixture in the saucepan is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly. Continue pouring the cream mixture in a steady stream, whisking continuously until completely combined. Return the mixture to the saucepan over medium heat. Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and reads 170-175˚F on an instant-read thermometer. Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend. Cover and chill the mixture thoroughly in the refrigerator. Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer.

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