When Chris and I lived in Columbia, Missouri, we frequented Cold Stone Creamery. It’s a blessing we don’t have one near us because I was addicted to their cake batter ice cream, especially when blended with cookie dough. At the time, I was on Weight Watchers and I would save every last extra point I had for the week to indulge in a scoop of beloved cake batter ice cream. Sometimes, I even chose it over a glass of wine. You know that I’ve been on a homemade ice cream kick lately and, well, Adalyn had a sleepover Friday night. The perfect excuse to make ice cream, right? So, I decided to whip up a batch of my creamy peanut butter ice cream and test a little something new, by blending my homemade vanilla ice cream with a little yellow cake mix. It was delightful!
At the last minute, I decided to throw in a few sprinkles for a little extra fun. When it comes to kids, always add sprinkles. I envision us getting together with friends this summer and sharing a beautiful afternoon with homemade ice cream, just as we did as kids. Now, I just need a picnic table. The only difference is that mom would spend all day churning the ice cream, adding ice, and adding salt. Today, we have almost instant gratification. Just a couple hours in the freezer or in my favorite KitchenAid ice cream bowl attachment and let it do the work. Either way, it’s time to enjoy some creamy cake batter ice cream. Cheers to summer!
- 2 c heavy cream
- 1 can sweetened condensed milk
- 1 c yellow cake mix
- In a mixing bowl, whip heavy cream until stiff peaks form.
- Blend in sweetened condensed milk and cake mix until completely smooth/dissolved.
- Pour into loaf pan, freeze 2+ hours and enjoy!