Strawberry Cake Ice Cream

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Strawberry Cake Ice Cream

Strawberry Cake Ice Cream
2¼ cups milk
3 tbsp. butter
1/2 cup sugar
2 tbsp. flour
1 tsp. almond extract
4 egg yolks
1¼ cups Pillsbury White Cake Mix (dry)
1¼ cups frozen strawberries, thawed and coarsely mashed

Prep: 20 minutes, Cook: 10 minutes, Chill: 2 to several hours, Serves: 8

1. Bring milk and butter to a simmer in a medium saucepan; remove from heat. Whisk together sugar, flour, extract and egg yolks in a large, heavy bowl set on a potholder or damp dishcloth to stabilize. Very slowly drizzle hot milk mixture into bowl, whisking constantly, then transfer back to saucepan.

2. Bring to a simmer, then cook for 5 to 7 minutes, stirring constantly, until mixture has thickened. Remove from heat and let cool slightly. Transfer to a medium bowl and press plastic wrap directly onto the surface; chill until very cold.

3. Stir together custard mixture and cake mix, then pour into the bowl of an ice cream maker; freeze according to manufacturer’s instructions. Remove paddle and stir in strawberries. May be served immediately or cover and freeze until ready to serve. Best if left at room temperature for 10 minutes to soften before serving. 

Nutritional Information:
254 calories, 5 g protein, 11 g total fat (5 g sat., 0 g trans), 35 g carbohydrate, 1 g fiber, 27 g sugar, 111 mg cholesterol, 161 mg sodium, 7 points


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