You know the cake batter ice cream at Cold Stone Creamery? I LOVE it! The smell of fresh waffle cones always tries to lure me in when I walk past the store in the mall. I would totally give in to the temptation if I knew I wouldn't have to pay for it later with an upset stomach due to my lactose intolerance! So, I created this recipe as an alternative to one of my all time favorite ice cream flavors. This ice cream takes just like cake batter and can be easily adapted for your favorite flavor (red velvet? brownie batter anyone?)
This ice cream has only three ingredients and is super simple to make. For this version I used Funfetti cake mix. I don't know what it is about that cake flavor but it is so addicting! The sprinkles from the cake mix didn't stand out as much as I hoped in the ice cream, so next time I am going to stir in some additional sprinkles. I decided to put some green sprinkles on top this time to make it a little more festive for St. Patrick's day. You can substitue your own favorite cake mix flavor for the Funfetti. Some suggestions are: red velvet, devil's food, and brownie mix. Let me know of any other flavor ideas you have!
Cake Batter Ice Cream
Makes 6 servings
1 cup Cool Whip, thawed
2 cups 2% lactose free milk
1 cup Funfetti cake mix (or your favorite flavor)
Mix all ingredients together in a medium bowl. Pour into ice cream maker and freeze according to manufacturer's directions. This ice cream will become fairly solid once frozen, so to defrost heat on high in mircowave for 30 seconds. Enjoy!
I love that flavor, too! It is the one I ALWAYS get!! :) I can't believe you recreated it. I gotta try!!
ReplyDeleteLove that first picture with the dribble down the side - sounds delish!
ReplyDeleteLove that first picture with the dribble down the side - sounds delish!
ReplyDeleteCake batter in ice cream sounds just perfect!
ReplyDeleteA spice cake or lemon cake mix could yield delicious results.
ReplyDeleteThis sounds so good, and I love the way the green sprinkles look-nice!
ReplyDeletei've read that adding a bit of alcohol into the ice cream makes it softer, so maybe it would make this not so hard when you freeze it?
ReplyDeleteps. i'm making it. and i will try. :)
Have you ever tried this with almond milk?
ReplyDeleteHi Jane,
ReplyDeleteI have not tried this recipe with almond milk, but I have tried other ice cream recipes with it. I didn't like the consistency and it froze REALLY solid, even with alcohol. I'm still playing around with it in ice cream but haven't found perfect recipe yet. Let me know how it turns out using almond milk!