Even though I love food, I can't say that I consider myself much of a culinary queen. I seem to lack that overall creative skill set when it comes to the kitchen. Dicing? Chopping? Slicing? Sauteing? Boiling water? Oh heck no! No no no. Nope, I am not a queen of any sort of kitchen unless placing the frozen chicken nuggets onto the baking sheet counts. And if that happens to count, THEN I AM SUPER FREAKING AWESOME. But I really don't think that counts.
What if they're organic chicken nuggets, served with a side of honey for dipping? Awww yeah. That sounds good! I'll be right back.
Okay, back. Even considering my lack of talent when it comes to cooking I do love a good kitchen appliance. Give me a fun waffle maker, a handy dandy sandwich toaster, a cool quesadilla maker or anything that's a bit quirky and not found in every single household across the USA and I'm game.
One of my favorite appliances is my ice cream maker. In fact, I liked my old ice cream maker so much and used it so often that I upgraded to this heavy duty (bigger!) Cuisinart Ice Cream Maker a few months ago. It has found a permanent place on our counter- it never gets put away because there would be no point. I am always whipping up something to stick in there, it seems. I've made strawberry sorbet almost weekly this summer, turning out a new batch methodically every Sunday night after I get off from work for Husband and I to share while watching Daisy of Love (soon to be Megan Wants a Millionaire, hooray!)- and I'm still not sick of it, which is pretty impressive.
Ice cream machines are not only fun, but they're ridiculously easy to use. This is coming from a girl who can barely make ice cubes. If I can use one, anyone can use one. I could go out to the store and buy a tub of ice cream, sure, but it's the novelty of making your very own. It's your very own ice cream that you made! You made it! It's like the excitement of presenting an awesome finger painting you made in Kindergarten class to your parents all over again. Look at me! I can smear paint with my fingers! I can't do a cartwheel to save my soul! And I can make ice cream!
All of this talent (or um, lack there of) totally makes me a triple-threat, so watch out America. Watch out.
So I was all too excited when Stevie shared a recipe she had found for....drumroll please...cake batter ice cream. What?! Cake batter ice cream?! Oh my goodness! CAKE BATTER! ICE CREAM! YAY!
I finally gave the recipe a try a few days ago. I will warn you: it is very cake batter-y. So cake batter-y, in fact, that Husband gagged with his first spoonful. He outright gagged, oh yes he did, and choked out a barely audible, "Gahh!!! This ice cream tastes like cake batter!" in the midst of his commotion.
It had worked! The recipe was a success! Husband gagging on his first spoonful was the precise indicator I was looking for to gauge the overall success of the recipe, and he had passed with flying colors. For you see darling readers, I have somehow managed to snag the only man in America that:
1. Doesn't like ice cream.
2. Doesn't like cake.
3. Hates sprinkles and hates them more than he hates cake.
4. Hates frosting and hates frosting more than he hates sprinkles or cake.
5. Refuses to eat Pop Tarts unless they've been toasted.
Success!
(It probably didn't help that I also coated his bowl in about a pound of sprinkles, either. What can I say? I get a little carried away sometimes. I know, I know- shocking.)
So! Husband freaking hated it, I freaking loved it. Success. This recipe is also super easy- it only has five ingredients, none of which being eggs (which you typically have to temper, so nobody gets sick and dies because if accidental death won't ruin a recipe I don't know what will). You can also use any flavor of cake mix you want, with any stir-ins that you choose. Super easy, super tasty, super awesome. Chloe Tested, Husband (Not) Approved.
Enjoy!
CAKE BATTER ICE CREAM
INGREDIENTS:
- 1 cup whole milk, well chilled
- 3/4 cup sugar
- 2 cups heavy cream, well chilled
- 1 tsp. vanilla extract
- 2/3 cup cake mix (any flavor- I used french vanilla!)
DIRECTIONS:
1. Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3. Whisk in the heavy cream and vanilla to taste.
4. Whisk in cake mix, making sure there are no lumps.
5. Pour mixture into freezer bowl and let mix in the ice cream maker until it has thickened (about 25 minutes)
6. Remove ice cream from bowl and place in separate container.
7. Place ice cream into freezer to further harden (a few hours). Stir in frosting or sprinkles before placing the ice cream into the freezer, if you so wish.
8. Eat and enjoy!
And here is a picture tutorial of the recipe. This is picture heavy. I'VE WARNED YOU.

My cookbook.

The ingredients.

Step 1: Pour the sugar into the milk.

Step 2: Whisk the sugar and milk together. It's not easy, whisking with my left hand while holding a heavy camera in my right. NOT. EASY.

Step 3: Check out the fat content of the heavy cream. Oh wait, that isn't part of the steps? Good. 'Cuz I'd recommend skipping that one, it'll make you never want to eat ice cream EVER AGAIN.

Step 3: Add the heavy cream (that is magical and not full of fat) to the milk and sugar mixture.

I freaking love cheap imitation vanilla. I mean it. It's enough to make Martha Stewart want to weep, I am sure.

Step 4:

Step 5: Stir in 2/3 cup cake mix.

Ew. Lumpy.

Step 6: Betty Crocker the shit out of that mixture.

Step 7: Add more vanilla. Wait, what? That isn't in the instructions? IT SAYS 'TO TASTE', GOD DAMNIT, I THINK I HAVE A PROBLEM.

Step 8: Finish

Step 9: Stick the mixture into your ice cream maker and dangle your camera precariously over the very top, careful to not drop your camera into the ice cream mixture. Cameras never make good stir-ins.

Step 10: Set the timer for 25 minutes. Spend 25 minutes watching Peets and Kitty make their irked faces over the noise of the ice cream maker.

Step 11: PREPARE YOUR STIR INS. Or stack them prettily and take a picture.

I warmed up the chocolate frosting on very low heat for about 30 seconds, to make it easy to stir without being warm enough to melt the ice cream.

Step 12: Check the ice cream. A few minutes left, not quite ready!

Oh ho! At exactly 25 minutes- now it's ready!

Step 13: Slowly drizzle in some chocolate as the paddles continue to turn. You want to do this at the very end so it gets mixed in, but not too mixed in.

Step 14: Ohmygosh, yum. Wait, that's not a step.

Step 15: Allow the ice cream to harden in the freezer for a few more hours. Serve, eat, and cry over its cake batter-y deliciousness.
The end!
































Chloe, Colorful Colorado. 5'8" (only) when teetering in her highest 6 inch Miu Miu platform heels. Likes fashion, broccoli, ice cream, clarifying that she does not eat ice cream with her broccoli as to not cause worldwide panic, hoarding beauty products & pretty shoes, tickle fights with her husband (he would like to clarify that he does not like them back, OKAY?), anything covered in sprinkles, any alcoholic beverage made with Tang, live music, clicking the camera, sarcasm fonts, vases stuffed full of pretty flowers, and laughing hard until her belly hurts. Wants an adventurous life, lots of puppies, to never obtusely wander around with her fly down, and to be an iconic Diane Von Furstenberg wrap dress with a bright, festive print when she grows up. This is where she bravely documents it all. (