Description
A creamy, indulgent ice cream recipe that captures the flavors of cake batter, perfect for any occasion.
Ingredients
Scale
- 3 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup Duncan Hines Butter Recipe Cake Mix
Instructions
- Preheat your oven to 350°F. Spread the cake mix evenly on a baking sheet or Silpat, and bake for about 5 minutes. Allow it to cool completely.
- Mix together 1 cup of heavy cream, salt, and 3/4 cup sugar in a heavy stockpot. Heat over medium heat until the sugar has completely dissolved.
- Turn off the burner and whisk in the 1/2 cup of cake mix until well combined and smooth.
- Stir in the remaining 2 cups of heavy cream and 1 cup of milk, mixing well to create a luscious mixture.
- Refrigerate the mixture for at least 240 minutes or ideally, overnight for the best flavor and texture.
- Whisk again before pouring the mixture into your ice cream maker. Follow the manufacturer’s instructions to churn until it reaches a soft-serve consistency.
- Freeze the ice cream for a few hours before serving. Enjoy with your favorite toppings or just on its own!
Notes
Store leftovers in an airtight container in the freezer for up to a month. For cleaner scoops, run the ice cream scoop under hot water before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg