Maple Spice Cake Ice Cream
Author: Julianne
A no-churn maple ice cream mixed with spice cake.
Ingredients
  • 1 ½ C Spice Cake Mix
  • ½ C Water
  • ¼ C Oil
  • 1 Large egg
  • 1 Jar Sweetened condensed milk (14oz)
  • 1 Container Cool Whip (8oz)
  • ¼ C Pure maple syrup
  • 1 ½ tsp Cinnamon
Instructions
  1. Preheat oven to 350°F. Grease a 9” cake pan.
  2. Measure out 1 ½ C of Spiced Cake Mix. Combine with water, oil and egg. Beat until smooth. Pour batter into greased cake pan.
  3. Bake at 350°F for 15 minutes until the center is set. Use a toothpick to test the center. If the toothpick comes out clean, the cake is done. Remove from oven and allow to cool completely.
  4. In a large mixing bowl, combine sweetened condensed milk, Cool Whip and maple syrup. Beat until smooth.
  5. Take ⅔ of the baked spice cake and crumble into the mixing bowl. Gently fold into ice cream batter. Save remaining ⅓ of the cake.
  6. In a freezer safe container, pour half of the ice cream batter, then sprinkle some of the spice cake and pour in remaining ice cream. Sprinkle the rest of the cake on top. Freeze for 4-6 hours.
Recipe by Chef in Training at https://www.chef-in-training.com/maple-spice-cake-ice-cream/