Description
A nostalgic and creamy copycat recipe for Cold Stone Cake Batter Ice Cream, perfect for warm afternoons and special occasions.
Ingredients
Scale
- 3 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup Duncan Hines Butter Recipe Cake Mix
Instructions
- Preheat your oven to 350°F (175°C). Spread the cake mix out evenly on a baking sheet or Silpat and bake for about 5 minutes. Let it cool completely before using.
- Combine 1 cup of heavy cream, salt, and 3/4 cup of sugar in a heavy stockpot. Heat over medium heat until the sugar is completely dissolved.
- Add the toasted cake mix to the pot and whisk until well incorporated and silky smooth.
- Pour in 2 cups of heavy cream and 1 cup of milk, mixing thoroughly until combined.
- Refrigerate the mixture for at least 4 hours or overnight.
- Whisk the mixture again before transferring to your ice cream maker. Churn according to the manufacturer’s instructions.
- Freeze the ice cream in a covered container for a few hours before serving.
Notes
Customize with chocolate syrup, cookie dough, sprinkles, or fresh fruits for a personal touch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg