Strawberry Cake Batter Gelato

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.

Course Dessert

Cuisine Ice Cream

Prep Time 5 20

Total Time 5 20

Servings Qt.

Calories 3236kcal

Author Melissa Rose

Ingredients

½ cup granulated sugar
¾ cup dry boxed white cake mix
1 cup whole milk
2 large eggs
1 ¼ cup heavy whipping cream
1 ½ cups sliced frozen strawberries thawed, drained, and pureed
1 ½ teaspoon vanilla extract

Instructions

In a saucepan combine granulated sugar (½ cup), dry boxed white cake mix (¾ cup), and whole milk (1 cup). Whisk in eggs (2 large) and place over medium heat until steaming (6-8 minutes), while stirring constantly.
Once steaming, remove from heat and stir in heavy whipping cream (1 ¼ cups), strawberry puree (see notes), and vanilla extract (1 ½ teaspoons).
Place mixture in glass bowl and cover with saran wrap. Place in refrigerator for 3-4 hours until thoroughly cooled.
Pour mixture in
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!

Notes

*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.

Nutrition