Thursday, March 18, 2010
Cake Batter Ice Cream
You know the cake batter ice cream at Cold Stone Creamery? I LOVE it! The smell of fresh waffle cones always tries to lure me in when I walk past the store in the mall. I would totally give in to the temptation if I knew I wouldn’t have to pay for it later with an upset stomach due to my lactose intolerance! So, I created this recipe as an alternative to one of my all time favorite ice cream flavors. This ice cream takes just like cake batter and can be easily adapted for your favorite flavor (red velvet? brownie batter anyone?)
This ice cream has only three ingredients and is super simple to make. For this version I used Funfetti cake mix. I don’t know what it is about that cake flavor but it is so addicting! The sprinkles from the cake mix didn’t stand out as much as I hoped in the ice cream, so next time I am going to stir in some additional sprinkles. I decided to put some green sprinkles on top this time to make it a little more festive for St. Patrick’s day. You can substitue your own favorite cake mix flavor for the Funfetti. Some suggestions are: red velvet, devil’s food, and brownie mix. Let me know of any other flavor ideas you have!
Makes 6 servings 1 cup Cool Whip, thawed
Cake Batter Ice Cream
Ingredients:
2 cups 2% lactose free milk
1 cup Funfetti cake mix (or your favorite flavor)
Directions:
Mix all ingredients together in a medium bowl. Pour into ice cream maker and freeze according to manufacturer's directions. This ice cream will become fairly solid once frozen, so to defrost heat on high in mircowave for 30 seconds. Enjoy!
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Jessica — March 17, 2010 @ 12:42 pm
I love that flavor, too! It is the one I ALWAYS get!!
I can't believe you recreated it. I gotta try!!
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Cate O'Malley — March 18, 2010 @ 10:47 pm
Love that first picture with the dribble down the side – sounds delish!
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Cate O'Malley — March 18, 2010 @ 10:49 pm
Love that first picture with the dribble down the side – sounds delish!
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Chocolate Shavings — March 27, 2010 @ 7:29 am
Cake batter in ice cream sounds just perfect!
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Anonymous — March 27, 2010 @ 10:51 am
A spice cake or lemon cake mix could yield delicious results.
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Stella — March 27, 2010 @ 10:55 am
This sounds so good, and I love the way the green sprinkles look-nice!
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jenntwentyten — March 28, 2010 @ 9:53 am
i've read that adding a bit of alcohol into the ice cream makes it softer, so maybe it would make this not so hard when you freeze it?
ps. i'm making it. and i will try.
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Jane Beall — March 28, 2010 @ 7:30 pm
Have you ever tried this with almond milk?
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Mackenzie — March 29, 2010 @ 10:12 am
Hi Jane,
I have not tried this recipe with almond milk, but I have tried other ice cream recipes with it. I didn't like the consistency and it froze REALLY solid, even with alcohol. I'm still playing around with it in ice cream but haven't found perfect recipe yet. Let me know how it turns out using almond milk!
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Annette Barrett — November 1, 2010 @ 3:23 pm
Just found this recipe, and LOVE it! Going to make some for the holidays.
As a side note: there is a brand called Mimicream that is made from nuts…..they have a whip cream, a condensed milk/ cream type in both regular ans sugar free. I have used the cream one in place of milk/buttermilk/cream in all of my muffin/cupcake recipes. Flavor and consistency is pretty good. Downside – they need to be eaten quickly or stored in fridge. Although it is not usually to big of a problem with husband/teenagers!
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thecaramelcookie Reply:
November 1st, 2010 at 7:09 pm
I have used Mimicream before and liked it. Unfortunately it is hard to find around my area and a little expensive to use all the time.
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Annette Barrett Reply:
November 7th, 2010 at 2:39 am
I actually found it online for a decent price (even with the shipping). We also have a store willing to special order anything as long as he can get it through his supplier.
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