Description
Indulge in the nostalgic flavors of cake batter ice cream with this easy, no-machine recipe perfect for any occasion.
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. Spread the cake mix on a baking sheet or Silpat, and bake for about 5 minutes. Let it cool completely.
- Mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar over medium heat until the sugar is dissolved.
- Add in the 1/2 cup of Duncan Hines Butter Recipe cake mix, whisking until smooth.
- Fold in 2 cups of heavy cream and 1 cup of milk, mixing well.
- Refrigerate the mixture for at least 4 hours or overnight.
- Whisk the chilled mixture again, then pour into an ice cream maker and follow manufacturer’s instructions.
- Freeze the ice cream for a few hours before serving.
Notes
Customize with mix-ins like chocolate chips or sprinkles. Store leftovers in an airtight container for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 24g
- Sodium: 75mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 100mg