Strawberry season is coming to a close, so I made Strawberry Cake Batter Ice Cream to utilize the harvest. If you’ve ever been afraid of eating raw dough or batter, here’s the trick: bake off your flour to prevent salmonella. Only takes 5 minutes at 350°F, and you’re safe. With just a hand mixer and half and half, we had a delicious base in minutes that we added our cake batter to.
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Ingredients
For the cake batter
strawberries, finely chopped360g
sugar250g
softened butter228g
heat-treated all-purpose flour390g
baking powder1 1/2tsp
salt1/2tsp
white chocolate chips, chopped180g- flaky salt for toppingpinch
For the ice cream
carton @maketruescoops strawberry ice cream mix1
cold half and half1cup
Nutrition (per serving)
Calories
603.2kcal (30.16%)
Protein
6.6g (13.2%)
Carbs
81.9g (29.77%)
Sugars
49.3g (98.54%)
Healthy Fat
8.8g
Unhealthy Fat
16.4g
% Daily Value based on a 2000 calorie diet
How to make Strawberry Cake Batter Ice Cream
Prepare the cake batter
- Step 1
Treat your flour by baking it at 350°F for 5 minutes.
- Step 2
Finely cut the strawberries.
- Step 3
Using a stand mixer with the paddle attachment, cream the sugar and butter for 3-4 minutes until combined.
- Step 4
Add the strawberries and any extra juice, and continue mixing for an additional 5 minutes. The mixture will not emulsify.
- Step 5
In a separate large bowl, mix together the dry ingredients.
- Step 6
Slowly add the dry ingredients to the wet ingredients.
- Step 7
Add the white chocolate chips and mix until combined. The dough will be wet like cake batter but can be baked into flat cookies or mini cakes later.
- Step 8
Scoop teaspoon-sized pieces of batter and lay them onto a plate or tray. Freeze for 15 minutes.
Prepare the ice cream
- Step 1
Mix your True Scoops mix and half and half, following the directions on the carton.
- Step 2
Add your cake batter pieces to the ice cream mix. Freeze for 4-6 hours.
- Step 3
Serve and enjoy.
Optional: Bake extra cake batter
- Step 1
Preheat your oven to 375°F.
- Step 2
Use a 1 ½ tablespoon scoop to portion the batter. Bake for 15 minutes or until the bottoms turn golden.
- Step 3
Top with flaky sea salt.
Nutrition (per serving)
Nutrition (per serving)
Calories
603.2kcal (30.16%)
Protein
6.6g (13.2%)
Carbs
81.9g (29.77%)
Sugars
49.3g (98.54%)
Healthy Fat
8.8g
Unhealthy Fat
16.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Bake your flour for 5 minutes at 350°F to prevent salmonella when using raw dough or batter.
Freeze the cake batter pieces before adding them to the ice cream to maintain their shape.
Use fresh, ripe strawberries for the best flavor.
If you have leftover cake batter, bake it into cookies or mini cakes for a delicious topping.
FAQS
Why do I need to bake the flour?
Baking the flour at 350°F for 5 minutes kills any bacteria, such as salmonella, making it safe to use in raw dough or batter.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before using to avoid excess moisture.
How long should I freeze the ice cream before serving?
Freeze the ice cream for 4-6 hours to ensure it sets properly.
Can I bake the leftover cake batter?
Yes, you can bake the leftover cake batter into cookies or mini cakes. Preheat your oven to 375°F and bake for 15 minutes or until golden.
What is True Scoops strawberry ice cream mix?
True Scoops strawberry ice cream mix is a pre-made mix that simplifies the process of making homemade ice cream. You can find it online or in specialty stores.
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Carson Sweezy
(@carsonsweezy)
Food is our common ancestral language. I'm on a mission to Nourish community through food. Food is our common ancestral language. I'm on a mission to Nourish community through food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia