Thursday, October 13, 2011

Pumpkin Cake Batter Ice Cream

Of course, another pumpkin dessert. I'm sorry guys, I just can't help it. It's still kind of warm, but time for fall, so what suites this weather better than pumpkin ice cream? I started off with a basic cake batter ice cream recipe, added pumpkin, and tweaked some other ingredients too. This ice cream ended up being really light and fluffy and the cake batter flavor isn't super strong or overpowering. Everybody loved it at the soup party! AND, this goes perfect with the Caramel Apple Cake:
Here's what you'll need for the ice cream
Milk, heavy cream, sugar, vanilla, yellow cake mix, pumpkin, nutmeg, and cinnamon. In a large mixing bowl, combine milk and sugar
Whisk until sugar is dissolved. Add spices, pumpkin, and heavy cream
Mix together until well combined. Then whisk in the cake mix and vanilla
Pour finished mixture into the ice cream maker
 Prepare ice cream as the ice cream maker directs
Scoop ice cream into bowls and serve

Pumpkin Cake Batter Ice Cream

1 cup whole milk
3/4 cup sugar
2 cups heavy cream
1 tsp. vanilla
3/4 cup canned pumpkin
2/3 cup cake mix, sifted
1 tsp. cinnamon
1/2 tsp. nutmeg

In a large mixing bowl, whisk milk and sugar until sugar dissolves. Add pumpkin, heavy cream, and spices. Mix well. Lastly, whisk in vanilla and cake mix. Transfer to ice cream maker. Make as directed on ice cream maker. Freeze until ready to serve!

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