Recipes for "cake batter ice cream"

Gather all ingredients.

Whisk cream, milk, cake mix, sugar, egg yolks, and vanilla together in a saucepan until well blended. Cook, stirring frequently, over medium-low heat until mixture reaches 160 degrees F (70 degrees C).

Pour into a heat-proof container and place in the refrigerator or freezer until chilled.

Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency, about 20 to 25 minutes.

Serve or transfer ice cream to a 1- or 2-quart lidded plastic container; cover surface with plastic wrap and seal. Store ice cream in the freezer for at least 2 hours to ripen or overnight.

Cut pound cake in medium-size slices.

Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.

Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.

Heat oil in a deep fryer or heavy pan.

Stir cold sparkling water very slowly into flour; whisk in egg to create batter.

Remove ice cream balls, one at a time, from the freezer. Dust the surface with flour. Dip into batter, coating completely. Quickly lower coated ice cream balls into oil; fry until golden, about 25 seconds. Remove with a slotted spoon.

Serve with a drizzle of chocolate sauce before ice cream melts!