Cold Stone Creamery Cake Batter Ice Cream via www.copykat.com
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Cold Stone Creamery Cake Batter Ice Cream via www.copykat.com calories by ingredient
Introduction
Super easy, no fail, delicious ice cream (full fat) that is sure to please on any hot day! Super easy, no fail, delicious ice cream (full fat) that is sure to please on any hot day!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
Tips
I like to freeze the ice cream for a few hours before serving the ice cream.
Directions
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.
Member Ratings For This Recipe
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