Page 32 - DCBE_Mag_Layout_AUGUST2020_BinderOP_Neat

DeCordova Bend Estates LIFE 32 AUGUST 2020

Whip It Up!

~ CAKE BATTER ICE CREAM ~ ~ FRESH BLUEBERRY COBBLER ~

This recipe puts a new twist on homemade ice cream. Ad any flavors, This is a simple and delicious recipe, especially combined with a scoop
fruit, candy or sprinkles you like and enjoy. Fun and easy for the kids of vanila cake batter ice cream. Great way to satisfy that summer
as a summer activity and treat. sweet tooth.
Ingredients
Ingredients
1 1⁄4 cups all-purpose flour
1 cup whole milk, well chilled 1⁄2 cup sugar
3⁄4 cup granulated sugar 1⁄4 teaspoon salt
2 cups heavy cream, well chilled 1 1⁄2 teaspoons baking powder
1 teaspoon pure vanilla extract 3⁄4 cup whole milk
2⁄3 cup cake mix 1⁄3 cup butter, melted
Directions 2 cups fresh blueberries
1⁄3 cup sugar
Place freezer bowl of ice cream maker into the freezer. It is better to 1 teaspoon vanilla extract
keep it in there 24/7 that way it is always ready.
Directions
In a medium bowl, whisk the milk and granulated sugar until the sugar
is dissolved. Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir
Stir in the heavy cream and vanilla to taste. to combine.
Stir in cake mix, making sure there are no lumps. Add in milk and butter; stir to combine.
Pour mixture into the freezer bowl and let mix until it has thickened Spread batter into a greased 8-inch square baking pan.
(about 25-30 minutes). Sprinkle blueberries evenly over batter.
Remove ice cream from freezer bowl and place into a separate Sprinkle with 1/3 cup sugar and drizzle with vanilla.
container. Bake at 350° for 40-45 minutes or until a pick comes out clean.
Place freezer bowl and the ice cream into the freezer to further harden. Can serve plain or with ice cream on top.
READY IN: 30mins READY IN: 1hr 20mins
YIELD: 10 1/2 cup servings SERVES: 8