Vanilla Cake Batter Ice Cream

By beltranm

Cool: 1 hour
Chill: 2 hours
Prep: 30 minutes
Freeze: overnight

Nutrition facts per serving:

* Calories370
* Total Fat (g)26
* Saturated Fat (g)14
* Cholesterol (mg)84
* Sodium (mg)198
* Carbohydrate (g)34
* Fiber (g)0
* Protein (g)3
* Vitamin A (DV%)0
* Vitamin C (DV%)1
* Calcium (DV%)8
* Iron (DV%)0

*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 cups half-and-half, light cream or whole milk
• 1 pkg. 1-layer size white cake mix
• 1/2 cup sugar
• 2 cups whipping cream or heavy cream
• 1 Tbsp. vanilla

Details

Adapted from midwestliving.com

Preparation

Step 1

1. In a medium saucepan, stir together half-and-half, cake mix and sugar. Gently heat and stir until mixture just bubbles. Pour mixture into a large heatproof mixing bowl and whisk briskly. Cover and cool for 1 hour. Stir in whipping cream and vanilla. Cover the bowl with plastic wrap then chill in the refrigerator for at least 2 hours or until the mixture is well chilled.

2. When mixture is well chilled, pour into a 1-1/2-quart ice cream freezer and freeze according the manufacturer's instructions. Transfer to a freezer container and freeze overnight to ripen. Makes 5 cups.

Birthday Cake Batter Ice Cream:Prepare as directed above; pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2 tablespoons colored sprinkles and, if you like, stir 1/2 cup miniature chocolate pieces, chopped nuts and/or coarsely chopped maraschino cherries into the ice cream mixture before freezing overnight to ripen.

Chocolate Cake Batter Ice Cream:Prepare as directed above, except substitute 1 package 1-layer chocolate cake mix for white cake mix. Pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2/3 cup miniature chocolate pieces into the ice cream mixture before freezing overnight to ripen.