Feb 10, 2012

Cake Batter Chocolate Chip Cookie Dough Ice Cream

It's a mouthful to say, but it's a yummy mouthful.  So, I've been tinkering with ice cream recipes, and decided to try something totally new and different (other than my standard coffee, vanilla, chocolate, or mint based ice creams). I also think this is the first time that I've bought a boxed cake mix in about 10 years.

Anyway, using Ben & Jerry's Sweet Cream Base (1) as the backdrop, I added in 3/4 cup of cake mix and some homemade (eggless) cookie dough and whirred it all together in my ice cream maker.  I used this recipe from The Cupcake Project (www.cupcakeproject.com) for the Safe to eat cookie dough.

Enjoy.  Gotta start using my camera rather than my iPhone to take pictures.  Hey, no one got up on their soapbox in a day!

Click below to get the recipe...


2 Eggs (I use egg beaters)
3/4 Cup of Sugar
1 Cup of Milk
2 Cups of Heavy Cream
3/4 cup of cake mix (your choice)
2 Tsp of Vanilla
1 1/2 cups of raw cookie dough cut into small pieces (you can us any mix-in you want...or nothing at all)

  1. Whisk the egg (beaters) for 1-2 minutes until light and frothy
  2. Add the sugar a little bit at a time and whisk until it's well blended
  3. Once all the sugar has been added, whisk for about 1 more minute
  4. Add in the milk and heavy cream.  Whisk to combine
  5. Add in the cake mix and blend until the mixture is smooth and there are no lumps of cake mix
  6. Add the vanilla and mix
  7. Put the mixture in the fridge for at least one hour
  8. Pour into your ice cream maker and process according to the manufacturer's instructions
  9. When there are about 2 minutes left, add the cookie dough (or mix in)
  10. Pour ice cream into a freezer proof container to chill completely (or eat it soft serve) 

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