Description
A creamy indulgence that combines the nostalgic flavor of cake batter with the coolness of ice cream, perfect for any occasion.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup cake mix (yellow or funfetti)
- 1/2 cup sprinkles (optional)
Instructions
- Whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved.
- Add the cake mix and mix until fully incorporated.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it starts to thicken.
- Fold in the sprinkles (if using) for a fun burst of color and sweetness.
- Transfer the churned ice cream to a container and freeze for at least 240 minutes or until firm.
- Serve and enjoy your homemade Cold Stone Cake Batter Ice Cream!
Notes
You can customize this ice cream with different cake mixes and mix-ins. Let it sit at room temperature for 10 minutes for easier scooping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg