Zutaten für Cake Batter Ice Cream
- Whole Milk
- 1/2 cup Splenda or granulated sugar
- 1 cup heavy cream
- Pure Vanilla Extract
- 3/4 cup cake mix
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Zubereitung von Cake Batter Ice Cream
- Place the freezer bowl of your ice cream maker in the freezer 24 hours in advance for optimal results.
- In a medium bowl, whisk together 1 cup of milk and 1/2 cup Splenda (or granulated sugar) until the sweetener is completely dissolved.
- Gently stir in 1 cup heavy cream and 1-2 teaspoons of vanilla extract (adjust to your preference).
- Add 3/4 cup of your favorite cake mix, ensuring there are no lumps. Mix until just combined.
- Pour the mixture into the pre-chilled freezer bowl of your ice cream maker.
- Churn the ice cream according to your ice cream maker's instructions (approximately 20-30 minutes).
- Once churned, transfer the soft-serve ice cream to an airtight container.
- Freeze for at least 2-3 hours to allow the ice cream to fully harden before scooping and enjoying!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
65g
Fat
57g
Carbs
5g