This is one you have to try – it was amazing! It is a rich and creamy Chocolate Cake Batter Ice Cream. Fall might be right around the corner, but this is a year round favorite for birthday celebrations! Plus the 100 degree weather in Southern California makes fall seem far far away!
My weekly evening out with my niece and nephews almost always includes ice cream. Early on we established there would be a special treat along with dinner. Somehow ice cream became a favorite treat. Homemade ice cream is a special treat. Cake batter ice cream is one we always sample at an ice cream store. When I was asked to create a series of recipes for the new Betty Crocker Hershey’s line that include Cupcake Mix, Cookie Dough Frosting and Milk Chocolate, I jumped to the idea of a Chocolate Cake Batter ice cream.
My brother, who is picky, declared it the best thing I had ever made and might have been caught digging in the refrigerator to find more.
To recreate this decadent ice cream at home start with the Hershey’s Chocolate Cupcake mix.
Mix the cream and milk together and heat over medium-low heat. Beat the eggs in a separate bowl, until they turn lighter in color. Slowly add the sugar while whisking the eggs. When the cream/milk mix reaches about 140 degrees remove it from the heat. Slowly add small amounts of the cream milk mix until about a third of the mixture have been added. Then pour in the rest of the mix. Stir in cake mix, making sure there are no lumps. Let the mix cool.
Let cool overnight. When you are ready to make the ice cream, pour into your ice cream maker and follow the instructions. As it thickens, right before it is done, pipe in bits of Cookie Dough Frosting and the cookie sprinkles.
Remove from machine and serve or place in the freezer.
Making the ice cream cones is easy. Dip the edge of the cone into the frosting and then into a bowl of sprinkles. Let harden prior to topping with ice cream. These can be made earlier in the day.
Visit the new Hershey’s page over at Betty Crocker for more recipe inspiration. I can’t wait to share with you my next recipe..
Chocolate Cake Batter Ice Cream
- 2 eggs
- 1 cup whole milk, well chilled
- 3/4 cup granulated sugar
- 2 cups heavy cream, well chilled
- 1 teaspoon pure vanilla extract
- 2/3 cup Betty Crocker® Hershey’s Chocolate Cupcake mix
- 1 container Betty Crocker® Hershey's Cookie Dough Frosting
- Place freezer bowl of ice cream maker into the freezer.
- Mix the cream and milk together and heat over medium-low heat. Beat the eggs in a separate bowl, until they turn lighter in color. Slowly add the sugar while whisking the eggs. When the cream/milk mix reaches about 140 degrees remove it from the heat. Slowly add small amounts of the cream milk mix until about a third of the mixture have been added. Then pour in the rest of the mix. Stir in cake mix, making sure there are no lumps. Let the mix cool.
- Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes). During the last 5 minutes, pour in cookie sprinkles and drops of cookie dough frosting.
- Remove ice cream from freezer bowl and place into a separate container. Place ice cream into the freezer to further harden for several hours or overnight.
- Pipe dots of frosting on a baking sheet and freeze before adding into ice cream mix. Swirl the chocolate fudge sauce in the ice cream at the end for a decadent ice cream.
- Make base the night before and place in refrigerator until ready to make in the ice cream maker.
I was compensated to develop a series of recipes for the new line of Betty Crocker’s Hersheys products. My opinions are 100% mine.0