I love ice cream. Who doesn’t? It’s cool, refreshing, and a great summer treat. When my husband and I got married, I received an ice cream maker as a gift. Back then I loved to cook and bake, but I wasn’t up on all the gadgets, so I had registered for a basic, $25 Target model. I used it a few times and then it got put in a cabinet and I stopped using it. A few years ago I pulled it out, dusted it off and wanted to make ice cream. I think all those years of neglect had affected it badly, because no matter how long I froze the canister, it wouldn’t churn out great ice cream anymore. Sad and dejected, I placed it back in the cabinet from whence it came.
A few weeks ago I found myself perusing the aisles of Bed, Bath, and Beyond with a $50 store credit. What could I get? That store (along with stores like Sur la Table and Williams-Sonoma) is like a candy store for me: so much I want but I can only choose a few items (or none, depending on my budget). My eyes landed on a Cuisinart Ice Cream Maker. It was only $48. I had enough to upgrade. So I brought home my new toy and promptly froze the canister.
The only thing I had to decide now was what flavor to make. There are so many choices (and believe me, I’ll be trying them all). I decided to give a go at one of my favorite flavors.
Cake Batter Ice Cream. I love it. So much. My favorite cake batter frozen treat is actually gelato from a store near where we used to live in Arizona. The frozen yogurt shop down the street from us now has a pretty good one (which, of course, I add brownies to). One of the blogs I love, How Sweet It Is, makes cake batter flavored everything, so I decided to give it a go.
I used the basic vanilla recipe that came with my ice cream maker. It’s not an egg-based ice cream. Sometime I will try one of those, but I was too impatient this time to do that. I adjusted the recipe to lessen the sugar added because there is sugar in cake mix. I also lowered the fat content a bit, so I wouldn’t feel guilty eating it. If I had to do anything different, I would add another 1/4 cup of cake mix next time, to give it even more cake batter flavor.
Now I keep my ice cream canister in the freezer, so when the urge hits I can make ice cream anytime. I will be sure to share my adventures in ice cream with you!
Cake Batter Ice Cream
1 cup heavy whipping cream
1 cup regular milk
1 cup nonfat milk
½ cup sugar
½ cup cake mix (from the box, powdered NOT the batter)
1. Make sure the canister to your ice cream maker has been in the freezer at least 24 hours (if your ice cream maker requires this step).
2. Mix all the ingredients in a large bowl (I like to use a Tupperware bowl). Stir until the sugar is completely dissolved. Cover and chill over at least three hours or overnight.
3. When ready to make the ice cream, turn on your ice cream maker. Remove mixture from refrigerator, stir, and add to the machine. Let it churn until thickened. (Refer to your ice cream maker for the approximate time it takes. It took mine about 15-20 minutes.)
4. Place in an air-tight container and freeze until ready to use. Top with sprinkles, if desired.
Yield: 1 ½ quarts ice cream
Source: adapted from the recipe booklet in my Cuisinart Ice Cream Maker
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