Cold Stone Creamery Cake Batter Ice Cream via www.copykat.com
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Yield: 1 quart 3 cups heavy cream 1 cup half and half 3/4 cup sugar 1/4 teaspoon salt 1/2 cup dry Duncan Hines Butter Recipe Cake Mix 40% of prepared French Vanilla Cake Mix 2 tbsp colored sprinkles
Instructions
In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of half and half into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight.
Bake the remaining cake mix and top with sprinkles before going into the oven. When cooked, seperate about 4% of mix, cut into small cubes and freeze until use.
Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy.
When pouring your churned ice cream into its freezer dish, lay the cubed cake in the bottom, top with ice cream mixture, give a rough mix and place in freezer for it to set........and ENJOY!
Serving Size: Makes appx 14-15 0.5 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user METAGODDESS.
In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of half and half into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight.
Bake the remaining cake mix and top with sprinkles before going into the oven. When cooked, seperate about 4% of mix, cut into small cubes and freeze until use.
Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy.
When pouring your churned ice cream into its freezer dish, lay the cubed cake in the bottom, top with ice cream mixture, give a rough mix and place in freezer for it to set........and ENJOY!
Serving Size: Makes appx 14-15 0.5 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user METAGODDESS.
Nutritional Info Amount Per Serving
- Calories: 351.7
- Total Fat: 23.8 g
- Cholesterol: 94.6 mg
- Sodium: 212.2 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 0.1 g
- Protein: 2.9 g
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