Classic Cake Batter Ice CreamPosted by Cupcake Kelly on Jan 22, 2013 in Ice Cream | Comments Off on Classic Cake Batter Ice Cream
I’ve seen a lot of birthday cake batter ice cream on the web, pintrest and in the grocery store the last few years. On my last trip to the US I stopped at Kilwins with my friends and tried their version of cake batter ice cream. Instead of being funfetti inspired it was classic birthday cake. Yellow cake with fudge icing.
I made a vanilla ice cream base with some yellow cake mix stirred in. I made a chocolate frosting to swirl in the batter. It seized from the cold and ended up more as chunks rather than a pretty swirl but it still came out the way I intended it to taste.
You could also stir in chocolate cake chunks to the batter. The Kilwins ice cream is a bright yellow color but I decided against food coloring since I already used some box cake mix.
Ice Cream Base
1 cup milk
1/2 cup sugar
2 egg yolks, beaten
1 tsp vanilla
2 cups whipping cream
3/4 cup yellow cake mix
Chocolate Frosting Swirl
2 sticks (224g) unsalted butter, at room temperature
3 1/2 cups icing sugar, sifted
1/2 cup cocoa powder
1/2 tsp salt
2 tsp vanilla
a few tablespoons of milk for consistency
- Make the ice cream base. Whisk together the sugar, egg yolks, vanilla, cream and cake mix in a saucepan. Cook until the mixture reaches 160 F on a thermometer. Remove from the heat. Cover and refrigerate for 2-3 hours until chilled.
- Churn according to your ice cream makers instructions.
- Make the frosting. Beat the butter for several minutes until light and creamy. Gradually beat in the icing sugar and cocoa powder. Add in the milk one tablespoon at a time until smooth and silky. Add in the vanilla.
- Once the ice cream is freshly churned stir in the frosting. Freeze until solid.
I used soy milk mixed with arrowroot and soy cream to make the base dairy free.