Cake Batter Ice Cream


1 pint heavy cream
1 Cup whole milk
1/2 Cup granulated sugar
1 Cup (dry) boxed yellow cake mix
2 tsp Tahitian Vanilla Extract or Vanilla Paste
pinch of Turmeric


Combine all ingredients in a mixing bowl, food processor or blender, and blend (mix, pulse) until mixture is smooth and well combined. Cover bowl and chill mixture in the refrigerator for at least 2 hours.

Transfer chilled batter to the pre-frozen cylinder of an ice cream maker. Follow manufacturer’s instructions and freeze the ice cream (should take around 25 minutes to achieve soft-serve consistency). Transfer ice cream to a storage container and continue freezing the mixture in the freezer until ready to serve.