So by now it’s pretty clear of my love affair with gelato (exhibit A & exhibit B). It’s probably one of the foods I’m most passionate writing about because of the bonds we (gelato and I) created while studying in Italy. And also because HELLO IT’S GELATO. Anything with such a smooth creamy texture is grounds for love. So today I’m sharing this recipe for strawberry cake batter gelato to help you mentally drift into summer. Yeah, you read that right. Strawberry CAKE BATTER gelato. I’m just feeling caps-happy today, so don’t mind my shouting.
If you’ve ever had a strawberry Cream Saver hard candy, then just imagine that flavor but in frozen form. I used my standard gelato base recipe to start off and then infused it with flavor with dry white cake mix and (thawed) frozen strawberries. The cake mix adds a sweetness to the gelato that is complimented by the subtle sweetness of the frozen berries. If Cream Savers, strawberry shortcake, and wedding cake all paired up – this would be their love child.
This recipe doesn’t require a bunch of fresh berries (I actually prefer using frozen ones for this type of recipe), but I couldn’t resist getting a shot of these that I picked up from the store. Berry season is quite certainly, positively, 100% the best time of the year. And while they don’t need to be mixed in, nothing is stopping you from slicing some up to use as toppings. I don’t know about you, but fresh berries on top of gelato is nothing short of bliss.
I find that gelato is typically best served in a bowl since it tends to melt quicker than ice cream, but if you’re feeling risky, scooping it in a good ol’ waffle cone won’t do you any harm. Sprinkle on some white chocolate curls (<my latest grocery store discovery!) or sprinkles to take this strawberry cake batter gelato over the edge. Like, literally over the edge. I sure won’t blame you if your serving size and toppings start to go over the sides of the bowl.
If you've ever had a strawberry Cream Saver hard candy, then just imagine that flavor but in frozen form. I used my standard gelato base recipe to start off and then infused it with flavor with dry white cake mix and (thawed) frozen strawberries. The cake mix adds a sweetness to the gelato that is complimented by the subtle sweetness of the frozen berries.
- 1/2 cup sugar
- 3/4 cups dry boxed white cake mix
- 1 cup whole milk
- 2 eggs
- 1 1/4 cup heavy whipping cream
- 1 1/2 cups sliced frozen strawberries thawed, drained, and pureed
- 1 1/2 teaspoon vanilla extract
- In a saucepan combine sugar, cake mix, and milk. Whisk in eggs and place over medium heat until steaming (6-8 minutes), while stirring constantly.
- Once steaming, remove from heat and stir in cream, strawberry puree, and vanilla.
- Place mixture in glass bowl and cover with saran wrap. Place in refrigerator for 3-4 hours until thoroughly cooled.
- Pour mixture in ice cream maker and churn until gelato becomes a soft serve consistency. (Because gelato is egg-based, it will not crystallize or get as hard as much as normal ice cream.)
- Top with fresh berries, white chocolate curls, or toppings of your choice!
*Heavy Whipping Cream is found by the milk at the grocery store, and is not whipped cream.
Although best served fresh, you may store gelato in the freezer in an airtight container placed a plastic ziploc bag.
I have another gelato recipe coming your way soon (hint: chocolatey trouble!), but until then you’ll just have to stop by again tomorrow for another fun ice cream project. It involves cupcakes & ice cream, so yeah, that’s all I’m going to say about that.