Cake Batter Ice Cream

(from Beckshe’s recipe box)

Source: Fat girl trapped in a skinny body

Categories: Ice Cream


  • 1 cup heavy cream, divided
  • 1 cup milk (I used 1%)
  • 1 cup half and half
  • 2/3 cup cake mix (white or yellow or homemade; recipe coming soon)
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3 egg yolks
  • 2 tbsp sprinkles


  1. In a medium saucepan, combine 1 cup of the heavy cream with the cake mix, sugar, and salt. Heat over medium heat until warmed through. Meanwhile, place the egg yolks in a medium bowl and whisk until smooth. Combine the milk and half and half, and vanilla in a large mixing bowl with a fine mesh sieve set over the top.

  2. When the mixture in the saucepan is warm (not boiling, but almost), slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly. Continue pouring the cream mixture in a steady stream, whisking continuously until completely combined. Return the mixture to the saucepan over medium heat. Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly coats the back of a wooden spoon.

  3. Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining milk mixture and mix to blend. Cover and chill the mixture thoroughly in the refrigerator (I chilled it overnight). Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer.

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