Cake batter ice cream

I like cake batter. I like ice cream. I don't eat it much, but. Yum. Decided I was going to try my own homemade version and see how it turned out. Worked pretty well. I have an ice cream maker. I know there are other ways to freeze ice cream even if you don't have an ice cream maker so if you don't have one you could tweak this recipe. I don't like making ice cream with full fat milk or heavy cream so I usually use 1 or 2% milk and half and half. That sometimes leads to a less-creamy ice cream but this one came out surprisingly soft and creamy.

1 C of 2% or 1% milk
2 C of half and half (or heavy cream if you desire)
3/4 cup sugar
about 1 1/4 t of vanilla...to taste
1 package of powdered cake mix. I used Duncan Hines "butter recipe golden". You could use whatever you want I suppose!

Whisk the sugar and milk together until the sugar has dissolved in the milk. Then add the half and half and the vanilla, whisk in. Add the cake mix and whisk until lumps are gone. Pour into your ice cream maker and freeze per manufacturers directions.

I will say that this recipe never got really "frozen" in my ice cream maker. It thickened to slightly softer than the consistency of soft ice cream (and SOOOOOOOO creamy). We put it in containers in the freezer and it's a very pleasant consistency.

It's pretty sweet though I don't mind it but if you find you don't like it you might want to try lessening the amount of cake mix, maybe?

Being someone who loves cake batter (ahhh!)...this is a legal way to have it...heh. No raw eggs.