Cake Batter Ice Cream

• 1 cup whole milk, well chilled
• 3/4 cup granulated sugar (I typically use less)
• 2 cups heavy cream, well chilled
• 1 teaspoon pure vanilla extract
• 1 cup cake mix (my faves: strawberry or yellow cake)

Directions:

1. Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3. Stir in the heavy cream and vanilla to taste.
4. Stir in cake mix, making sure there are no lumps.
5. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
6. Remove ice cream from freezer bowl and place into a separate container.
7. Place freezer bowl and the ice cream into the freezer to further harden.

Optional: Layer some icing or other mix-ins in while transferring to another bowl.