Lemon-Blueberry Cake Batter Ice Cream

Jessica Hydle Crowe

"This is a variation on a few recipes. I had lemon cake with fresh blueberries for my wedding and have been looking to recreate the taste in ice cream ever since."
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Ingredients

55 m servings 316 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Beat milk and sugar together in a bowl with an electric mixer until sugar dissolves. Add cream, cake mix, vanilla extract, and lemon zest; beat until smooth.
  2. Blend 1 cup blueberries in a blender until smooth; beat into cream mixture.
  3. Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.

Footnotes

  • Cook's Note:
  • Feel free to adjust ingredients, such as milk types, or cream and half-and-half to your personal liking.
  • I use a high-speed blender for the whole recipe and an electric ice cream maker to continuously mix it as it sets.

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