Tuesday, April 16, 2013

Copycat Recipes: Cold Stone Slab Cake Batter Ice Cream!


  • Yield: 1 quart
  • 3 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup dry Duncan Hines Butter Recipe Cake Mix


In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar.

Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well.

Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well.

Refrigerate mixture for at least 4 hours or overnight.

Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy.

I like to freeze the ice cream for a few hours before serving the ice cream.


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