Cake Batter Ice Cream

One of my favorite indulgences is Coldstone Creamery cake batter ice cream. Thankfully, the store near us closed, ending the era in which we had ice cream for dinner on a semi-regular basis. When I found this recipe, I had to try it. I was not disappointed, it was pretty spot-on. I added some crushed graham cracker crust and slivered almonds to it at the end, just the way I like my Coldstone!

Also, this was the first time I used the ice cream maker attachment for my Kitchenaid, and it was awesome! Two thumbs up from this girl.

This picture is not appetizing at all. Believe me, it tastes much better than it looks.

Cake Batter Ice Cream

Source: recipezaar.com

Ingredients:

• 1 cup whole milk, well chilled
• 3/4 cup granulated sugar
• 2 cups heavy cream, well chilled
• 1 teaspoon pure vanilla extract
• 2/3 cup yellow cake mix

Directions:

• In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
• Stir in the heavy cream and vanilla.
• Stir in cake mix, making sure there are no lumps. (I sifted the cake mix)
• Pour mixture into the freezer bowl of your ice cream maker and let mix until it has thickened (about 25-30 minutes).
• Remove ice cream from freezer bowl and place into a separate container.
• Place freezer bowl and the ice cream into the freezer to further harden.