Cake Batter number 1

I wanted to make cake batter ice cream for my second attempt. I decided to make a Philly-style base, so I used the Food Network cake batter ice cream recipe.

I tried to learn my lesson this time by running the ice cream maker on cooling mode for 15 minutes before I added the base, and freezing the base for the same time. It helped a lot, and the ice cream was not icy at all. The texture was really nice, and I like the Philly base.

I followed the recipe in using 2/3c of cake mix, Betty Crocker Super Moist Butter Yellow. It wasn’t cake mix-y enough for me. I’ll try 3/4c next time I make this.

I bought Pillsbury Aqua Blue Vanilla Funfetti frosting and added in around 3T of that, along with some of the included sprinkles. Next time, I would try piping it in to get more of a ribbon. The frosting globbed up in spots, which was okay but not that professional.

I’d give this ice cream a B+. I enjoyed it, but there’s room to grow.