Cake Batter Ice Cream

If you're anything like me, you end up eating half the cake batter before anything ever gets baked. This ice cream is the perfect quick fix for wanting cake batter without wanting to bake a cake! Smooth and rich it's sure to be a hit! As seen on Photograzing
If you're wondering about that little orange speck, don't worry! It's just a sprinkle. I made an attempt at adding sprinkles to the ice cream for a little color. Frankly it looks like plain vanilla. The sprinkles however didn't help one bit. Oh well, can't say I didn't try.

I've had my cousin in town over the Fourth of July and let me tell you it is rough being a DC tourist. I only joined her for maybe half the excursions but it was a VERY tiring week. There is so much to do! To see! To eat!....but mostly you just walk a mile to all of it. So. Much. Walking.
Clockwise: The National Cathedral, The George Washington Monument, Arlington National Cemetary, The US Capital Building, The Thomas Jefferson Memorial
All in all it's been a tiring time. My personal favorite was walking a mile to the White House to meet my cousin, walking another mile to the George Washington Monument for kickball, and then playing kickball....all in record breaking heat. One-OH!-Two?!?!?! Wretchedly hot. And we didn't even win kickball...but that was a week ago. I'm over it.....not really. I'm sad that today will be the first day in months without kickball.

But to make up for it today I have a rather large order for a bake sale to benefit Farm of the Child in Honduras. A former intern from my office will be volunteering with them for two years, and we're holding a little bake sale to help her raise money to pay her way! She's a wonderful person with such a big heart. I'm excited for her to have such a wonderful opportunity.

Be looking forward to lots of cupcake and cookie posts this month about the wonderful treats I made to benefit Farm of the Child! And without further ado:

Cake Batter Ice Cream

2 large eggs

¾ cups sugar
2 tsp. vanilla
2 cups whipping cream
1 cup whole milk
1 1/4 cups yellow cake mix

In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy. Gently mix in the cream, milk and cake mix. Do not whip!

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.

Pour ice cream into a suitable container and freeze until hardened fully.