These pictures do NOT do any justice to the yumminess that is this ice cream. Thanks to Carrie, this recipe could very well be my new favorite. I was so excited to try this Cake Batter Ice Cream, but even more so to sub in funfetti cake mix. :)
The sprinkles kind of disappeared, so that was a bummer. Maybe next time I'll add in extra.
I have been having SO much fun making my own ice cream, and while I do still occasionally buy it from the store, it is NO match for what I can prepare in my own kitchen.
(By the way, if anyone has any suggestions for making any ice cream recipe even the slightest bit healthier without it coming out all icy, let's here 'em!)
Make this ice cream tonight. I mean it.
Oh, and in making this, I learned that I cannot make 2 batches of ice cream back-to-back; the bowl has to go back into the freezer in between. Live and learn.
Ingredients
The sprinkles kind of disappeared, so that was a bummer. Maybe next time I'll add in extra.
I have been having SO much fun making my own ice cream, and while I do still occasionally buy it from the store, it is NO match for what I can prepare in my own kitchen.
(By the way, if anyone has any suggestions for making any ice cream recipe even the slightest bit healthier without it coming out all icy, let's here 'em!)
Make this ice cream tonight. I mean it.
Oh, and in making this, I learned that I cannot make 2 batches of ice cream back-to-back; the bowl has to go back into the freezer in between. Live and learn.
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 Funfetti cake mix
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.
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.
Mmm that was my icecream and it was tasty!!
ReplyDeleteI have been wondering how it would turn out with the funfetti, sad the sprinkles disapears. I bet it would be good to add some extra.
ReplyDeleteThis reminds me of the cookies and cream ice cream that Eat'n Park used to make with their smiley face cookies. I bet it's great!!
ReplyDeleteFunfetti is my favorite!! This sounds so good right now!
ReplyDeleteThat sounds so good right now.
ReplyDeleteWhat kind of ice cream maker do you have?
I use the attachment for the KA stand mixer. Love it!
ReplyDeleteI love that this includes cake mix!! I'll have to give this a try soon...
ReplyDeleteOMGOSH! MY SIL would LOVE this!! Have to make it! Thanks for posting!
ReplyDeleteHealthy ice cream is a stretch, but you can try...
ReplyDelete1) Cornstarch:
http://www.nytimes.com/2007/08/01/dining/01mini.html?_r=2&oref=slogin
2) Gums (Xanthan, guar, carrageenan):
http://www.popsci.com/diy/article/2008-10/xanthan-gum-or-my-first-hydrocolloid
and
3) Sherberts:
in which a juice-and-sugar sorbet gets a bit of milk added in for flavor
Okay, but now for some icing swirl!! Seriously this sounds delicious and as soon as it is above 50 outside I'll break out my icecream maker!
ReplyDeleteThese look so good!
ReplyDelete...also I nominated you for the Lemonade Award! Head over to my blog to receive your award!
when i made it i used extra sprinkles at the end (2 min before done) but once i put it into the freezer, they all sunk to the bottom :(
ReplyDeleteI am making this tonight. I will post my results on my blog. Thanks for the recipe.
ReplyDeleteOkay, so I finally made this dessert and it was sooooooo good! I substituted two cups of milk and only one cup of cream but it was still tasty! I also dumped about a half a container of frosting in using a very small scoop about 5 minutes before the icecream was ready. Yum!! It adds the perfect compliment to the cake batter taste and the extra five minutes of churning broke up the icing into smaller pieces. I only had white icing, but I look forward to adding other colors, or even chocolate.
ReplyDeleteyou can use half and half instead of cream for a more healthy (still not fat free!) alternative..also, try using light cream (less fat with nearly identical tastes)
ReplyDelete