Cake Batter And Frosting-Swirled Ice Cream Cupcakes

  1. Preheat oven to 350u0b0F. Start by removing 3/4 cup of cake mix and place in a medium-size bowl. To that bowl add the cream, half and half, and sugar.
  2. Mix until sugar has dissolved and pour into ice cream maker. Freeze according to the ice cream maker directions.
  3. Once the ice cream is ready to come out of the maker and go into the freezer, add in two tablespoons of sprinkles, two tablespoons of vanilla frosting, and two tablespoons of chocolate frosting. Gently fold together and place in the freezer until frozen solid, about 6 hours.
  4. While the ice cream is freezing, start making the cupcakes. Combine the remaining cake mix with the oil, water, and eggs. Mix and bake according to package directions. Let cool completely before topping with a scoop of ice cream!

vanilla, vanilla frosting, chocolate frosting, whipping cream, sugar, oil, water, eggs, sprinkles, cream maker

Taken from food52.com/recipes/38079-cake-batter-and-frosting-swirled-ice-cream-cupcakes (may not work)

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