Cake and ice cream, at the same time!

Mike's favorite Cold Stone ice cream is yellow cake batter. Once we got the ice cream attachment for the Kitchen Aid I knew he would love this recipe from Vicki's blog (http://healthyeatsandsinfultreats.blogspot.com/2008/08/cake-batter-ice-cream.html)
It is a very close match to the Cold Stone version. Slightly less sweet but that made me like the homemade version better. It is also very simple. We topped ours with a little chocolate frosting, because that is one of the best combos ever.

Cake Batter Ice Cream
Source: recipezaar.com

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup yellow cake mix


In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
Stir in the heavy cream and vanilla.
Stir in cake mix, making sure there are no lumps. (I sifted the cake mix)
Pour mixture into the freezer bowl of your ice cream maker and let mix until it has thickened (about 25-30 minutes).
Remove ice cream from freezer bowl and place into a separate container.
Place freezer bowl and the ice cream into the freezer to further harden.