Cake Batter Ice Cream

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1 cup heavy whipping cream

1 cup regular milk

1 cup nonfat milk

½ cup sugar

½ cup cake mix (from the box, powdered NOT the batter)



1.       Make sure the canister to your ice cream maker has been in the freezer at least 24 hours (if your ice cream maker requires this step).

2.       Mix all the ingredients in a large bowl (I like to use a Tupperware bowl). Stir until the sugar is completely dissolved. Cover and chill over at least three hours or overnight.

3.       When ready to make the ice cream, turn on your ice cream maker. Remove mixture from refrigerator, stir, and add to the machine. Let it churn until thickened. (Refer to your ice cream maker for the approximate time it takes. It took mine about 15-20 minutes.)

4.       Place in an air-tight container and freeze until ready to use. Top with sprinkles, if desired.

Yield: 1 ½ quarts ice cream


Source: adapted from the recipe booklet in my Cuisinart Ice Cream Maker



Copyright (c) 2011 by Crazy for Crust. This work is made available under the terms of the Creative Commons Attribution-NoDerivs 3.0 license, a Creative Commons Attribution-NoDerivs 3.0 Unported License.