Easy Gluten-free Cake Ice Cream
Longing for a bite of your favorite cake, but this summer's heat is getting to you?
Do what we did. Bring the best of two worlds together by whipping up some drool-worthy cake ice cream! You heard us right, it's an ice cream that tastes like cake, because why not?
The basic idea with this recipe is simple.You bake your favorite cake and use two simple ingredients to transform it into ice cream.
It's the perfect recipe for a DIY cooking project at home with the kids. We guarantee they'll love the easy steps as well as the yummy results! Let's get started.
- 1 box of Cherrybrook Kitchen Gluten-free Yellow Cake Mix
- 1/4 cup & 1 tsp of vegetable oil
- 3/4 cup water
- 12 oz can of sweetened condensed milk
- 16 oz tub of whipped topping
Prep time: 50 mins Freezing time: 4 hours minimum
BAKE - Blend the first three ingredients in a bowl and bake in a 9" round greased baking pan, as per instructions on the box. Once the cake is baked, let it cool completely
BLEND - Cut the cake in half and blend it in a bowl with the condensed milk and whipped topping.
FREEZE - Pour the blended mixture into a freezer-safe container and freeze for at least 4 hours. Keep overnight for best results.
- Scoop out your delicious cake ice cream and enjoy!