Prep Time: 15 Mins
Cook Time: 45 Mins
Total Time: 1 Hrs
Servings: 8

Ingredients : 

3 cups of heavy cream
1 cup of milk
¾ cup of sugar
¼ tsp salt
½ cup of Cake Mix

Instructions : 

1. Spread the cake batter onto a Silpat or baking sheet, and bake at 350° F for approximately 5 minutes. Allow to totally cool.
2. Mix 1 cup of heavy cream, ¾ cup of sugar, and salt in a large stockpot. Heat until the sugar dissolves over
medium heat.
3. After sugar has completely dissolved, turn off the heat and stir in ½ cup of cake mix.
4. Mix thoroughly after adding 2 cups of heavy cream and 1 cup of milk to the saucepan. Refrigerate for at
least 4 hours, preferably overnight.
5. Before freezing ice cream, stir the ingredients thoroughly; the mixture will be slightly lumpy. Before
serving the ice cream, I prefer to place it in the freezer for a few hours.
6. Raw flour is harmful to eat. Before adding the cake mix to the ice cream, it must be cooked. Spread the
cake batter out on a baking sheet or Silpat and bake at 350° F for approximately 5 minutes. Let it totally
cool. Notes
1. Make careful to thoroughly combine everything before letting the ice cream mixture cool for at least 4
hours. This will give the cake mix enough time to integrate completely into the mixture.
2. Use Butter cake mix if you want this recipe to taste just like the ice cream from Cold Stone Creamery.