Yes, this dessert can’t decide whether it wants to be a cake, ice cream, or a sandwich. That’s pretty much the story of my life… completely indecisive. I struggle with little decisions like… Should I go to the gym or just eat dessert? Should I buy the purse or pay the phone bill this month? Big decisions are even worse. Divorce? Employment? Place of dwelling? It doesn’t matter, big or small, I will think way too deeply about it.
Looking back, my entire existence has been spent analyzing my life, and for the record, I hate multiple choice tests. Here’s what I think is smart, the student who can come up with a justification for more than one multiple choice option, and have it make total sense. Some of you know that my job is the gifted and talented coordinator of a large school district (that’s what pays the mortgage, blogging and baking are for fun). When I’ve come across kids who do this and demonstrate reasoning skills way above the norm, the bells go off indicating… I think we have a gifted kiddo here.
This cake batter ice cream was a bit over-analyzed to begin with, and the first batch did not turn out well. I caught myself googling “cake batter ice cream”, comparing all of the different ingredients and proportions, and finally had to put an end to my madness. I got out a bowl, added the key ingredients in the proportions that sounded about right, and skipped the heating on the stove process altogether. I know that the heating process helps infuse the flavors, but having spent too much energy over-analyzing it, I just wanted a little cake batter ice cream. To my pleasant surprise, I loved it! I loved it so much, I decided it deserved to become an ice cream sugar cookie sandwich, which made it even better.
My sister and her husband are cake batter ice cream connoisseurs, and I miss the days b.c. (before children) that I would stop by Cold Stone Creamery and pick up cake batter ice cream for us. I’ve asked the experts to make this, and they are going to let me know if the recipe needs tweaking. Let me know if you make it and create your own version because the over-analyzer in me will continue to wonder if it gets better than this.
1/2 cup sugar
1 1/2 cups whole milk
1 cup cream
2 egg yolks
1/2 tsp. vanilla
Combine the cake mix and sugar in a bowl and mix. Add the remaining ingredients and stir it well until the cake mix has dissolved. Place in a container and put in the refrigerator to chill (at least 4 hours is recommended). Once chilled, pour the ice cream mixture into your ice cream maker, and follow the directions according to the manufacturer.
To make the ice cream sandwiches, I bought the Pillsbury tube of sugar cookie dough. Feel free to use your own recipe, but I thought the texture and the sweetness of these would be perfect (and they were). Before baking, I sprinkled the dough with rainbow nonpareils. Once the cookies cooled and the ice cream had firmed up, I put the sandwiches together, and finished them off by sprinkling rainbow jimmies on the ice cream. Then I refroze them, until I was ready to devour them. And if anyone’s wondering, I didn’t go to the gym… I ate these instead!
*This recipe made 5 ice cream sandwiches. You may want to double the ice cream and cookies if you need more.