As posted earlier, I love gelato and have experimented with a couple of different flavors. I also love sampling exotic flavors (like Pineapple-Cilantro Sorbet—see post about Glacé ). But, I LOVE the cake batter flavored ice cream at our local ice cream parlor. I found a recipe for a similar ice cream and I modded it here. In fact, the creaminess of this ice cream really resembles the consistency of a gelato.
Chocolate Cake Batter Ice Cream
1 (4 oz.) container Egg Beaters
3/4 c. sugar
1 pint whipping cream
1 c. 2% milk
2 t. vanilla
1 c. chocolate cake mix (I used Duncan Hines Milk Chocolate)
In a mixing bowl, beat Egg Beaters until thick, about 2 minutes. Sprinkle in sugar while continuing to beat. Once all the sugar has been added, continue to beat for 1 minute.
Pour in the cream, milk and vanilla. Mix to combine. Mix in 1 cup of cake mix and continue to beat until incorporated.
Chill for one to two hours in the refrigerator then freeze according to ice maker’s instructions.
Yield: about 1 quart
Any cake mix flavor can be used.
The best way to serve this ice cream is to mix in maraschino cherries before serving. (Okay, okay, I know this is not local in the least and is really not the healthiest thing I have posted, but OMG, it is good.)
I love experimenting with different ice cram flavours as well – must try this one. Thanks for the inspiration.
Sue
I made this again for my mom’s birthday. This recipe REALLY freezes well—no icy crystals like with most homemade ice creams. I can’t wait to try other cake mix flavors.