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Chocolate Cake Batter Ice Cream

Author cheri

Ingredients

  • 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

Instructions

  • 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.