Cold Stone Cake Batter Ice Cream Copycat

MAKES 1 Quart  |  ACTIVE TIME 5 Min  |  TOTAL TIME 4 Hours 5 Min

1 1/2 cups Pillsbury Classic Yellow Moist Supreme dry cake mix
1/2 cup granulated sugar
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 tablespoon pure vanilla extract
1/8 teaspoon salt
optional: 1/4 cup rainbow sprinkles

Combine cake mix and sugar in a medium bowl. Whisk together until combined and free of clumps. Add milk and whisk until well combined. Add remaining ingredients and whisk until well combined again.

Add to ice cream maker. Freeze according to manufacturers ingredients. Add sprinkles during the 'mix-in' phase of churning or stir in when you transfer frozen ice cream to freezer. Transfer to a quart container and freeze for 3-4 hours until hard or serve immediately.


Recipe developed by Donna Elick - The Slow Roasted Italian
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