In a large sauce pot add ¾ cup sugar, ¼ teaspoon salt, and 1 cup of heavy cream. Mix well using a whisk, over medium heat until sugar dissolves. Do not allow your mixture to boil.
Once sugar is dissolved remove from heat and add ¾ cups sifted Duncan Hines Butter Recipe Cake Mix to the cream mixture. Whisk until the cake mixture has dissolved and their are no clumps of cake mix. Add 2 cups of heavy cream and 1 cup of whole milk, whisk until well incorporated*.
Pour liquid cake batter into ice cream maker and churn according to manufacturers directions. *I use the KitchenAid Ice Cream Attachment, and this batch churned for 25 minutes. The ice cream will be the consistency of soft serve. Store in an airtight container in the freezer. Store for up to two weeks.
- Yield - The recipe yields 1 quart ice cream.
- Warm Ice Cream Batter - My batter was luke warm so I did not refrigerate my batter prior to churning; however, if your batter is hot you will want to refrigerate for at least 2-4 hours.
- Cake Mix - Any brand butter cake mix will do.
- Ice Cream Machine - I use the KitchenAid Ice Cream Attachment, and this batch churned for 25 minutes.
Serving: 0.5c | Calories: 481kcal | Carbohydrates: 41g | Protein: 4g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 281mg | Potassium: 118mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1361IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg