November 9, 2014
Ever since my mother requested that I make cake batter ice cream, I'd been on the lookout for a perfect recipe. Every one I came across either used boxed cake mix, milk powder or some other ingredient that wasn't readily available to me. Then I came across a recipe that didn't need any out-of-the-ordinary ingredients and was super simple to make!
Let me tell you, it is perfect. It tastes just like cake batter, and has an amazing creamy texture. Just be aware that this dessert features raw eggs, so if that's something you want to avoid, unfortunately this recipe is not the one for you. I figured that with the amount of cake batter and cookie dough I've eaten in my lifetime (a lot), some more raw eggs would not do any more damage (thankfully, they didn't)!
Recipe adapted from: Foods of Our Lives
375mL thickened cream
1 tsp vanilla essence
185g white sugar
1. Place all ingredients in a food processor and blend until smooth. Sifting the flour may help with lumps, but the few small lumps I found in the blended mixture were not noticeable in my finished ice cream.
2. Pour into an ice cream maker and churn according to your maker's instructions. I did mine for about 30 minutes. (I have a Cuisinart 2L ice cream maker of the freezer-bowl variety).
3. Once the ice cream is done churning and you are happy with the consistency, transfer it to a receptacle of your choice and put it in the freezer. Alternatively, serve it straight away.
Enjoy! I hope you love this as much as I did!
Next mission: gingerbread ice cream...