Amazing Cake Batter Ice Cream

I've mentioned before that I really wasn't much of an ice cream fan until getting an ice cream maker and experiencing the heavenly perfection that is homemade ice cream. It made a believer out of me.

If store-bought ice cream was always something of a lame womp-womp for me, cake batter ice cream might have been the womp-wompiest of all. It always tasted vaguely chemically to me, and not at all like actual, irresistible cake batter. Jeff, however, has always loved cake batter ice cream, so I wanted to try a homemade version for him.

And you can imagine my delight at making homemade cake batter ice cream, and having my mind blown by how delicious it was.

This ice cream is all the sweet, fresh, creamy goodness of homemade vanilla ice cream, combined with the rich, buttery deliciousness of sneaked bites of raw cake batter. 

Cake batter ice cream fans--you will love this awesome homemade version. And cake batter ice cream haters--you just might surprise yourself by loving it, too.

Cake Batter Ice Cream
adapted from AllRecipes.com -- makes about 1.5 quarts of ice cream

1 cup 2% milk

1/2 cup granulated sugar

1 teaspoon vanilla extract
2 cups heavy cream

2 egg yolks, beaten

1 cup yellow cake mix

Combine all ingredients in a large bowl, and freeze according to the instructions on your ice cream maker. Enjoy right away, or transfer to a freezer-safe container and freeze until ice cream reaches desired level of firmness. 

If desired, serve with whipped cream and sprinkles!