If you've been reading this blog for any amount of time, you know that typically when I bake, I bake from scratch... and I tend to go all out (remember this cake?). However, I recently received a package of goodies from Betty Crocker, and I am not one to say no to free baking supplies. Nor am I one to shy away from dipping a spoon straight into a container of Betty Crocker frosting! I don't know what they put in it, but that stuff is addicting. I know I'm not the only one who eats it right out of the container.
In the package from Betty Crocker I found a bunch of boxes of cake mix, some muffin mixes, some frostings, a mixing spoon, and a bright, red carrying bag. It was so exciting opening up the giant box they sent and seeing all the baking mixes inside. It never hurts to have cake mix and frosting around in the event of unexpected guests or last-minute parties or on a lazy evening when a cake craving suddenly sneaks up on you. What? You know it happens.
As soon as I spied yellow cake mix among the goodies, I didn't rush right to the mixing bowl to whip up a cake. Instead, I pulled my ice cream maker down from above the cabinets where it resides, so that I could make cake batter ice cream.
To be honest, I'd wanted to make it for a while and already had everything in the house I needed for it besides the cake mix. Now with the yellow cake mix in my possession, I was ready to satisfy the craving that I can blame Coldstone Creamery for. It was, after all, at Coldstone that I first tasted cake batter ice cream and went on to consume amounts of it that are better left uncalculated.
I have two reliable ice cream books -- David Lebovitz's The Perfect Scoop and Ben & Jerry's Homemade Ice Cream & Dessert Book -- but neither had a recipe for cake batter ice cream, so I searched the blogosphere. The recipe I liked best was actually for strawberry cake batter ice cream (maybe I'll try that next) on Erin Cooks. I adapted it to make yellow cake batter ice cream.
Cake Batter Ice Cream (adapted from Erin Cooks)
3/4 cup sugar
1 1/4 cups Betty Crocker Yellow Cake Mix
2 cups heavy cream
1 cup whole milk
2 teaspoons vanilla extract
In bowl of stand mixer fitted with whisk attachment, whisk eggs until light and fluffy, about 2 minutes. Gradually whisk in the sugar, and then whisk for an additional minute. Add the cake mix, and whisk until smooth. Then add in the heavy cream, whole milk, and vanilla. Whisk until well blended. Pour the mixture into your ice cream maker, and follow manufacturer's directions. Then transfer to a bowl, and freeze with plastic wrap pressed against the surface of the ice cream until firm.
Think about licking the bowl after whipping up a batch of yellow cupcakes, but imagine that batter is cold, and that is what you get when you dip into a dish of cake batter ice cream. Cool, creamy, perfect.
There are tons of recipes on the Betty Crocker site that use cake mixes. I can't wait to check out all the possibilities! Thank you, Betty Crocker, for all the treats!
What do you think of cake batter ice cream?
Admit it, you eat frosting straight out of the container too...