Best 4 Cake Batter Ice Cream Recipes

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Indulge in the delightful symphony of flavors with our tantalizing cake batter ice cream recipes. These delectable treats are a delightful fusion of your favorite cake batter and the refreshing coolness of ice cream. Dive into a world of sweet indulgence as you discover a variety of recipes that cater to every palate. From classic vanilla cake batter ice cream to decadent chocolate and even funfetti, these recipes promise an explosion of taste in every bite. Prepare to embark on a culinary journey that will satisfy your sweet tooth and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CAKE BATTER ICE CREAM



Cake Batter Ice Cream image

I was in love with this ice cream from a couple of local stores, and I combined a couple of different recipes and came up with this one.

Provided by Ekho

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 4h5m

Yield 6

Number Of Ingredients 6

1 cup milk
½ cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
¾ cup white cake mix, sifted

Steps:

  • Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 21.1 g, Cholesterol 180.2 mg, Fat 31.6 g, Protein 3.8 g, SaturatedFat 19.3 g, Sodium 49.5 mg, Sugar 18.8 g

FUNFETTI® CAKE BATTER ICE CREAM



Funfetti® Cake Batter Ice Cream image

This is such a fun recipe! It's a simple, quick treat you can make at home that tastes delicious! For a lighter version, substitute milk for the heavy cream.

Provided by nikkilee543

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 45m

Yield 6

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup half-and-half
¾ cup white sugar
⅔ cup cake mix with candy bits (such as Pillsbury® Funfetti®), or more to taste
1 teaspoon vanilla extract
1 teaspoon multi-colored sprinkles, or to taste

Steps:

  • Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.

Nutrition Facts : Calories 488.8 calories, Carbohydrate 41.4 g, Cholesterol 123.6 mg, Fat 35.4 g, Protein 3.4 g, SaturatedFat 21.7 g, Sodium 139.2 mg, Sugar 32.6 g

VANILLA CAKE BATTER ICE CREAM



Vanilla Cake Batter Ice Cream image

Custard with French Vanilla Cake mix flavour, can swirl fudge sauce or berries into the frozen mixture, before the final freezing in the refrigerator. This is simple and easy. If you like it smooth add dry mix at the start, if you like it clumpy add the dry mix 15 minutes after the freezing has begun..The texture is up to you and your family.See my tips at the end of instructions also.

Provided by andypandy

Categories     Frozen Desserts

Time 55m

Yield 1 1/2 quarts, 12 serving(s)

Number Of Ingredients 6

1 cup whipping cream
4 large egg yolks
1 cup granulated sugar
1 large vanilla bean
4 cups half-and-half cream
2/3 cup French vanilla cake mix, dry

Steps:

  • In a large saucepot, over medium heat place in vanilla bean pod, whipping cream, dash salt, sugar, and egg yolks,and cook until a custard has formed and ribbons with the finger on the back of a spoon. This should be done on medium to low heat and slowly, as not to curdle or scorch.
  • Remove from heat, and strain into a large bowl or measuring cup.
  • Remove the vanilla pod and scrape out the seeds into the mixture. Rinse off the empty pod, and wipe dry. Place empty pod into your sugar bowl to flavour your coffee sugar or other uses.
  • Into the large bowl of cooked milk and eggs add the half and half cream and stir well.
  • Place covered into the fridge overnight to get cold. This is done so that when the mixture hits your ice cream maker bowl, a warm mixture will not liquidize the cold gel, and helps with the freezing process.
  • Pour the measured amount of dry cake mix into a small bowl, and whisk out or sieve out any lumps. The amount here in this recipe is 2/3 of a cup dry mix. Some people like a little less some like more, this is the amount our family enjoys.
  • Pour the cold custard into the already running ice cream maker.
  • Sprinkle on the dry cake mix a few spoons at a time through the feed tube. Continue until dry mix is incorporated in custard. This gives you smooth texture. Let your maker continue as manufacturers directions, takes usually 20 minutes or more. If you like some cake batter lumps in the ice cream then put in as unwhisked dry mix later half way or ten minutes before the freezing is complete.
  • Also at the very end of the freezing when you are ready to remove, and before pouring into your freezer storage container you may add -- another 2 tablespoons dry mix and swirl through with a spatula, if you like lumps of dry mix -- also fold in quartered strawberries and fold through -- or even swirl in your favourite fudge sauce.
  • Pour into a covered storage container and place in your upright home freezer to freeze solid.
  • A tip that I do is to taste mixture half way through to see if I have enough flavour, if you like more then you can add another tablespoon or two dry mix. Also for every quart of ice cream you should have 1/2 cup dry mix for flavour incorporated.
  • When I make this with Lemon Supreme Cake Mix I always fold in the Strawberries, and some toasted coconut at the very end. Makes a nice Lemon Strawberry almost cheesecaky ice cream.

Nutrition Facts : Calories 256, Fat 18.1, SaturatedFat 10.9, Cholesterol 127, Sodium 43.3, Carbohydrate 20.9, Sugar 16.8, Protein 3.7

NO-CHURN CAKE BATTER ICE CREAM



No-Churn Cake Batter Ice Cream image

This easy cake batter-flavored ice cream won't disappoint! A sure hit for any birthday; it's a keeper!

Provided by Emygrant

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 6h10m

Yield 10

Number Of Ingredients 3

2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 ¼ cups cake mix with candy bits (such as Pillsbury® Funfetti®), or more to taste

Steps:

  • Beat cream with an electric mixer in a large bowl until stiff peaks form.
  • Stir condensed milk and cake mix together in another bowl. Fold cake mix mixture into whipped cream. Pour mixture into a freezer-safe container, cover the container, and freeze until ice cream is set, 6 hours to overnight.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 36 g, Cholesterol 78.5 mg, Fat 22.5 g, Protein 4.7 g, SaturatedFat 13.8 g, Sodium 171.7 mg, Sugar 29.2 g

Tips:

  • Use high-quality cake batter. This will result in a more flavorful ice cream.
  • Don't over-mix the ice cream. Over-mixing will result in a icy texture.
  • Chill the ice cream base thoroughly before churning. This will help the ice cream freeze more evenly.
  • Use a good quality ice cream maker. This will help the ice cream freeze quickly and evenly.
  • Don't over-churn the ice cream. Over-churning will result in a icy texture.
  • Store the ice cream in an airtight container in the freezer. This will help the ice cream stay fresh and prevent freezer burn.

Conclusion:

Cake batter ice cream is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. With just a few simple ingredients, you can create a smooth, creamy, and flavorful ice cream that is sure to be a hit. So next time you're in the mood for something sweet, give cake batter ice cream a try!

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