Ingredients
- 3 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- ½ cup sugar
- ¾ cup yellow cake mix*
- 6 Reese's**
- 1 C Graham Cracker Pie Crust**
- ½ C Chocolate shavings**
- 1 C Edible cookie dough**
Instructions
- Preheat oven to 350°F. Pour cake batter mix onto cookie sheet or into a baking dish and spread it into a thin layer. Bake for 5 minutes to pasteurize cake mix.
- In a medium bowl, whisk milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla.
- Add cake batter mix and whisk until there are no lumps. It is best if you have let the cake batter cool a bit before adding to the mixture.
- Pour into your ice cream maker and allow it to churn until it reaches your desired level of thickness. The ice cream maker that I use usually takes about 25-30 minutes. At this point, the ice cream is approaching a soft serve consistency.
- Add remaining ingredients in the last 5 minutes and continue to churn to mix in.
- Pour ice cream into a separate container to freeze. I personally use a metal bread pan and it fits this ice cream in it perfectly!
- If you wish to make the ice cream look pretty, sprinkle the top of the ice cream with extra cookie dough, Reese's, graham cracker pie crust, and chocolate shavings.
Notes
*Ensure that you pasteurize the cake mix in order to make it food safe. It's important that you do not skip step 1.
**The amount of mix-ins that you put in the ice cream is completely up to you and dependent on what you like best. This is just a suggestion.
Tried this recipe?Mention @andees_apron or tag #andeesapron!
