Vanilla Cake Batter Ice Cream Recipe

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Vanilla Cake Batter Ice Cream
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Ingredients
6
Count
Nutrition
1630
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. In a large saucepot, over medium heat place in vanilla bean pod, whipping cream, dash salt, sugar, and egg yolks,and cook until a custard has formed and ribbons with the finger on the back of a spoon. This should be done on medium to low heat and slowly, as not to curdle or scorch.
  2. Remove from heat, and strain into a large bowl or measuring cup.
  3. Remove the vanilla pod and scrape out the seeds into the mixture. Rinse off the empty pod, and wipe dry. Place empty pod into your sugar bowl to flavour your coffee sugar or other uses.
  4. Into the large bowl of cooked milk and eggs add the half and half cream and stir well.
  5. Place covered into the fridge overnight to get cold. This is done so that when the mixture hits your ice cream maker bowl, a warm mixture will not liquidize the cold gel, and helps with the freezing process.
  6. Pour the measured amount of dry cake mix into a small bowl, and whisk out or sieve out any lumps. The amount here in this recipe is 2/3 of a cup dry mix. Some people like a little less some like more, this is the amount our family enjoys.
  7. Pour the cold custard into the already running ice cream maker.
  8. Sprinkle on the dry cake mix a few spoons at a time through the feed tube. Continue until dry mix is incorporated in custard. This gives you smooth texture. Let your maker continue as manufacturers directions, takes usually 20 minutes or more. If you like some cake batter lumps in the ice cream then put in as unwhisked dry mix later half way or ten minutes before the freezing is complete.
  9. Also at the very end of the freezing when you are ready to remove, and before pouring into your freezer storage container you may add - another 2 tablespoons dry mix and swirl through with a spatula, if you like lumps of dry mix - also fold in quartered strawberries and fold through - or even swirl in your favourite fudge sauce.
  10. Pour into a covered storage container and place in your upright home freezer to freeze solid.
  11. A tip that I do is to taste mixture half way through to see if I have enough flavour, if you like more then you can add another tablespoon or two dry mix. Also for every quart of ice cream you should have 1/2 cup dry mix for flavour incorporated.
  12. When I make this with Lemon Supreme Cake Mix I always fold in the Strawberries, and some toasted coconut at the very end. Makes a nice Lemon Strawberry almost cheesecaky ice cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1630.04 Kcal (6825 kJ)
Calories from fat 887.12 Kcal
% Daily Value*
Total Fat 98.57g 152%
Cholesterol 661.27mg 220%
Sodium 634.5mg 26%
Potassium 869.41mg 18%
Total Carbs 168.92g 56%
Sugars 100g 400%
Protein 31.89g 64%
Vitamin C 5.4mg 9%
Iron 2.8mg 16%
Calcium 655.7mg 66%
Amount Per 100 g
Calories 198 Kcal (829 kJ)
Calories from fat 107.76 Kcal
% Daily Value*
Total Fat 11.97g 152%
Cholesterol 80.32mg 220%
Sodium 77.07mg 26%
Potassium 105.61mg 18%
Total Carbs 20.52g 56%
Sugars 12.15g 400%
Protein 3.87g 64%
Vitamin C 0.7mg 9%
Iron 0.3mg 16%
Calcium 79.7mg 66%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.8
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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