Today is a monumental day for our family. Little Sasquatch turns seven! It’s been a great year, with him being in 1st grade – his parent/teacher conferences are always fun, because he’s so damn smart and such a joy to be around (everyone says so!). He’s played basketball with the Junior Jazz league and just started city league machine pitch baseball. The Big Guy and I are such proud parents!
To commemorate this historic day and celebrate the past 7 years, I decided to make cake batter ice cream, to go with the cake he requested.
Cake Batter Ice Cream
|photo by Moleissa|
Place freezer bowl of ice cream maker into the freezer for at least 24 hours prior to making. It is better to keep it in there 24/7 that way it is always ready.
Makes approx. ten 1/2 C servings
- 1 cup whole milk, well chilled
- 3/4 cup granulated sugar
- 2 cups heavy cream, well chilled
- 1 teaspoon pure vanilla extract
- 2/3 cup cake mix (any flavor)
- In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
- Stir in the heavy cream and vanilla to taste.
Stir in cake mix, making sure there are no lumps.
Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
Remove ice cream from freezer bowl and place into a separate container
Place freezer bowl and the ice cream into the freezer to further harden.
*The recipe originated at food.com by user smstemp.