I am a firm believer that ice cream is good at any time of the year. Especially when it is accompanying a slice a cake or even a pie! Well, I have combined the best of both worlds with a homemade ice cream that is packed with cake in it! Yes, that is correct, ice cream meets cake in one frozen, delightful dessert. I love maple, especially at this time of year! So this Maple Spice Cake Ice Cream is the perfect Fall treat in my mind.
This ice cream does not require any churning! So don’t sweat it if you don’t have an ice cream maker! You simply combine the ingredients in your mixer, pour into your freezer safe container and freeze for a few hours. Since this ice cream has cake mixed in, I prepared a boxed cake mix, but only used half the recipe.
A box of cake mix has 3 cups of dry ingredients, so I used 1 ½ C of the cake mix, only one egg and then halfed the water and oil called for on the box. Then I baked the caked in a 9” cake round, but any smaller pan will work, and it came out just perfectly! When it’s time to add the cake to the ice cream mixture, you just crumble in 2/3 of the baked cake. I saved some of the cake so that I could layer it into the ice cream batter as I poured it into the container. Sprinkle a little cake on top and pop it in the freezer. The only difficult thing about this recipe, is waiting for it to freeze! If you like maple ice cream, be sure to check out my Peach Maple ice cream too!
- 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
- Preheat oven to 350°F. Grease a 9” cake pan.
- Measure out 1 ½ C of Spiced Cake Mix. Combine with water, oil and egg. Beat until smooth. Pour batter into greased cake pan.
- 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.
- In a large mixing bowl, combine sweetened condensed milk, Cool Whip and maple syrup. Beat until smooth.
- 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.
- 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.
This recipe was created by Julianne at Beyond Frosting:
You can find Beyond Frosting at: