Cake Batter Ice Cream with a Fudge Frosting Ribbon

I am going to start off this post with my sincerest apologies for eating all of this ice cream before I took a picture to share with you.  So, the next best thing.  Close your eyes with me.  Think of creamy, white ice cream with ribbons of dark, chocolatey, fudgy, luscious frosting running through it.  I loved this ice cream, especially when paired with the White Cake with White Chocolate Cinnamon Spice Frosting.  Actually, this ice cream and that cake disappeared simultaneously.  Every piece of cake came with a scoop (or two) of ice cream.  So delicious. So if you are thinking of making this ice cream, do yourself a favor and make the cake with it. 


Cake Batter Ice Cream with a Fudge Frosting Ribbon


Ice Cream:
4 cups half and half 
3/4 cup sugar
1 cup white cake mix
1 teaspoon vanilla extract


Fudge Frosting Ribbon:
1 Tablespoon butter
2 teaspoons milk
2 Tablespoons cocoa powder (I used Ghirardelli Sweet Ground Chocolate and Cocoa)
dash salt
3/4 cup powdered sugar


In a large bowl, combine 1 cup half and half, sugar, cake mix, and vanilla extract.  Whisk together until well blended and no longer lumpy.  Add the remaining 3 cups half and half and whisk well until thoroughly combined.  Cover and place in the refrigerator for two to four hours.  When you are ready to make the ice cream, pour the ice cream base into the bowl of your ice cream maker and freeze according to the manufacturer's instructions.


While the ice cream is freezing, make the fudge frosting ribbon.  Combine the butter, milk, and cocoa powder in a medium size microwave safe bowl.  Heat in the microwave for about 30 seconds, or until butter is just melted.  Stir to combine.  Add the powdered sugar and salt, and stir until smooth.  Spoon the frosting into a plastic ziplock bag and snip off one corner.


When the ice cream is ready, simultaneously spoon the ice cream and pipe the frosting into  a freezeable storage container.  This will give you ribbons of frosting throughout the ice cream.  Cover the ice cream and freeze until ready to serve.  Makes about 6 cups of ice cream.


Enjoy!  -Cardamommy