Summertime is in full swing out here in San Fernando Valley, CA, with temperatures nearing the 100 degree mark. So what better way to cool off than a bowl full of ice cream. I love Coldstone Creamery's Birthday Cake Remix, which includes cake batter ice cream, sprinkles and chocolate cake (or brownie) pieces. Yummy! I'm a recipe blog lurker, and so I found a cake batter ice cream recipe from Skinny Food by Amy . It was time to finally break out the ice cream maker after the last time I used it a year ago. So it was perfect timing to try this recipe out. The recipe calls for heavy cream, and I accidently bought half & half. So I modified this recipe using half & half instead. This recipe was so simple to make and it tasted almost as good as Coldstone Creamery's. The only thing missing was the chocolate cake!
3 cups half & half
3/4 cup sugar
1 tsp. vanilla extract
2/3 cup funfetti cake mix
1) In a medium bowl, whisk the half & half and sugar until sugar is dissolved.
2) Stir in vanilla. Add the cake mix, making sure there are no lumps. Run the mixture through a sieve to catch all the lumps. The sprinkles from the cake batter will also get caught, you can return that to the mixture.
3) Pour mixture into the freezer bowl of your ice cream maker and let mix for 25-30 minutes. Transfer in a container with a tight fitting lid. Freeze for 5 or more hours to let it firm up.