Cake Batter Ice Cream

Name: Cake Batter Ice Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-1/2 quarts
Ingredients: 1-1/2 cups heavy whipping cream; 1-1/2 cups whole milk; 1/2 teaspoon vanilla extract; 3/4 cup sugar; 1/4 teaspoon salt; 1-1/2 cups yellow cake mix; 1/2 cup sprinkles, optional

Total Time Prep: 10 min. Process: 15 min. + freezing

Yield 1-1/2 quarts

Test Kitchen Approved

It'll feel like your birthday came early when you bite into this homemade treat. The crunch of the rainbow sprinkles adds a great texture to the birthday-cake-flavored ice cream.

Ingredients

1-1/2 cups heavy whipping cream
1-1/2 cups whole milk
1/2 teaspoon vanilla extract
3/4 cup sugar
1/4 teaspoon salt
1-1/2 cups yellow cake mix
1/2 cup sprinkles, optional

Directions

In a large bowl, whisk together cream, milk and vanilla extract. Whisk in the sugar and salt until dissolved. Whisk in the cake mix until incorporated.
Fill cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturer’s directions, adding sprinkles during last minute of processing, if desired.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 231 calories, 12g fat (8g saturated fat), 37mg cholesterol, 190mg sodium, 29g carbohydrate (22g sugars, 0 fiber), 2g protein.

It'll feel like your birthday came early when you bite into this quick dessert. The crunch of the rainbow sprinkles adds a great texture to the birthday cake-flavored ice cream. —Julie Andrews, Rockford, Michigan

Recipe Creator