Before I share Cake Batter Ice Cream with you, I wanted to back track a bit…

Last time we were in San Diego we went to a cupcake shop called Batter Up. It’s the cutest concept and the cupcakes were delish, but the store decor needed a grand slam.

It was pretty blah.

By the time we walked out, I had already redesigned the place and had a blueprint in my head.

Real live stadium seats bolted to the floor.

Old lockers filled with fun cupcake liners, cookbooks and all things cupcake related for sale.

Astroturf on the floor.

Pennant buntings hanging from the ceiling.

Apothecary jars filled with peanuts and cracker jacks.

Large glass vases holding baseballs.

The cupcakes needed some fun, festive baseballin’ names, ya know?

But I digress…

Now…back to Cake Batter Ice Cream.

This recipe is SO easy and SO out of this world…er…ballpark?!?

I ended up using whole milk for one of the 2 cups of whipping cream…made it a little lighter. Ha!

{2 cups whole milk, 1 cup whipping cream}

For the vanilla, I used the good stuff this time.

I was surprised at how creamy it was.

I tapped the cake mix through a mesh strainer to make sure there were no clumps.

Next time I will add rainbow sprinkles into the ice cream the last few minutes while the machine is running.

I only wish that I had red, white and blue sprinkles instead…

But, this ice cream was more than I imagined it would be. If you’re an ice cream lover and you don’t have one of these, you need to treat yourself to one!

Next up….some refreshing summer sorbet in our new sorbet cups!

{via}

Nighty night.