Thursday, February 21, 2008

Cake Batter Ice Cream



This one is good competition for Coldstone Creamery...and was a hit at the birthday party!


1 cup half & half
3/4 cup sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup cake mix (I used confetti with the sprinkles)


Directions

Whisk the half & half and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla and then stir in cake mix (to avoid lumps sift in). Pour mixture into the freezer bowl and churn as directed by your machine. Remove ice cream from freezer bowl and place into a freezer proof container and freeze for 8-10 hours.

(I was pleasantly surprised by the creaminess since it does not contain eggs)

Enjoy!

16 comments:

Bethany said...

cannot WAIT to try, T!

Bethany said...

T, you are right, this is so creamy for having no eggs...so often I feel like philadelphia style (no eggs) tastes like flavored and frozen whipped cream. This was AMAZING. A big hit at book club as well as being a big hit with me -- I am wishing there weren't as many leftovers -- this is addictive -- one of my new favs!!! thanks for sharing this recipe!

Anonymous said...

Be careful...recently Coldstone Creamery got into trouble with mixing ice cream and cake batter from the box for their cake batter ice cream. Cake batter mix is meant to be cooked and putting it into ice cream raw caused some people to get salmonella. http://www.marlerblog.com/2006/03/articles/-legal-cases/cold-stone-creamery-salmonella/

Bethany said...

Anonymous...this is no good. Thanks for sharing...I am going to do some research and see if I can find a recipe or come up with one that cooks it into the custard. Too bad though, because that recipe was easy AND yummy!

Amesie said...

Hi there, just another ice cream lover passing through :). I've made cake batter ice cream this way before (just using the actual powdered cake mix) and adding to ice cream. Cake mixes, in dry form, have no egg in them except for some angel food cake mixes, which have dried egg whites. There should be no issue with adding just dry mix to an ice cream product. The issue that Cold Stone had was more adding raw BATTER (with unpasteurized eggs) to ice cream base. Even if you did want batter in your ice cream you could buy a pasteurized egg product in the dairy section of the market. Someday when I feel motivated I am going to try it that way!

Anonymous said...

Has anyone tried it with chocolate cake mix?

Sara said...

Here is a recipe that uses the mix, but it's whisked over high heat with the cream - that should take care of the salmonella risk!

Sara said...

oops, forgot the link!! http://www.chow.com/recipes/24364

Bethany said...

Thanks Sara...a while back I also tried to remedy this...seems like mine and the one you posted are pretty similar...

http://scoopalicious.blogspot.com/2008/10/recipe-cake-batter-ice-cream.html

Bethany @ Scoopalicious

MamaDolce6499 said...

WOW! This really is the best cake batter ice cream EVER! The texture and flavor are wonderful.

Thank you!

Bethany said...

LOVE how popular this recipe is! Enjoy! (and great, now I want some RIGHT now!)

Jenn said...

Thank you for posting this super awesome recipe! I'm trying out my very first ice cream maker right now; I hope my husband loves this!

Juju said...

I love this recipe! we tried it and it was a huge it! we tried the "egg/cooked" version too and it was just too thick. I think with the flour in the cake batter you dont miss the eggs at all. we didnt!

Anonymous said...

I recently started making homemade ice cream (I got the ice cream maker attachment for my Kitchen Aid mixer for Christmas), and a Google search led me here. I made this recipe and took it to work today to share for a little Friday afternoon treat. Was it ever a hit! One person said they wanted to lick the bowl because this was the best thing they'd ever put in their mouth. Thanks so much for sharing such a great, easy recipe!

TrevorML said...

Yes Anonymous, thanks for sharing the completely false information and causing people to panic needlessly. You are no more likely to get Salmonella poisoning from dry cake mix than you are from dry flour, or potato chips. A better warning would have been about the trans fats in the hydrogenated soybean oil in most store-bought cake mixes.

Charenn29 said...

Nice information, this is really useful for me. There is nothing to argue about. Keep posting stuff like this i really like it. Thanks and God Bless.

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