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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Inside Out Yellow Cake Ice Cream

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AKA: Chocolate Ice Cream with Yellow Cake Batter Frosting Swirl and Crumb.

I’ve had my eye on the “Inside Out Chocolate Yellow Sheet Cake” recipe from All About Cake for a while. It’s a recipe that swaps a traditional yellow cake with chocolate frosting – it’s a yellow cake frosting on a chocolate cake. However, I don’t have many opportunities to bake cakes. I suppose I could make cupcakes or something to make it less of a “big deal” dessert. But after the idea to make this into an ice cream occurred to me, I couldn’t let it go. Summer is dwindling (even if we’re getting that last-ditch September heat wave), and ice cream is obviously the perfect thing to make when you don’t have that many mouths to feed, because it lasts for a long time.

Now, I am not typically a chocolate ice cream person, but… this ice cream has changed my mind. I shouldn’t be surprised that it was a Jeni’s Splendid Ice Cream recipe that did it.

I know I can’t be the only one who thinks that sometimes chocolate ice cream just isn’t great. It can be not chocolate-y enough, too icy and not creamy enough, sort of flat tasting etc. As much as I like chocolate and ice cream separately, it’s often times just not the way that I want to be consuming my chocolate! But this recipe is cream-y, using milk chocolate gives it a definite chocolate taste, and a generous amount of salt give it an extra depth. This was a lick-the-ice-cream-maker-clean level ice cream for me. I think the milk chocolate is what really distinguishes the flavor – but I’m sure it would be just as good with a dark chocolate.

And then adding in the yellow cake batter swirl and crumbs? Amazing. It adds a great texture and flavor contrast. I still may want to make the cake version of this at some point. But in the meantime, this sates my curiosity for what the yellow cake frosting and crumb taste like. (They taste great.) 

I would say more, but frankly, I have no notes. So, cheers to making some ice cream to make the most out of these last couple weeks of summer! Even if, of course, ice cream season doesn’t end when summer does.

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Reverse Yellow Cake Ice Cream

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Ingredients

For the yellow cake crumbs:

  • 2 cups yellow cake mix
  • 3 tablespoons unsalted butter, melted

For the Yellow Cake Frosting swirl:

  • 6 tablespoons yellow cake mix
  • 2 sticks unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 tsp kosher salt
  • 1 tablespoon whole milk

For the Chocolate Ice Cream:

  • 1 cup whole milk, divided
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 ounces milk chocolate, finely chopped
  • 1¼ cups heavy cream
  • 1 cup evaporated milk
  • ⅔ cup granulated sugar
  • 2 tablespoons light corn syrup
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon fine sea salt

Instructions

First, make the crumbs:

  1. Heat the oven to 300 degrees. Line a baking sheet with parchment paper.
  2. Combine the cake mix and melted butter and mix together until the mixture comes together to form small clusters.
  3. Spread the clusters out on your lined sheet. Bake for 20 minutes. Once they’ve been removed from the oven, break up the crumbs and toss them around. Then, let them cool completely before using.

While those are cooling, make the swirl:

  1. Heat the oven to 250 degrees. Line a baking sheet with parchment paper. Spread out the cake mix on the baking sheet and bake for 20 minutes to get it toasty. Then, let cool completely before using in the frosting.
  2. Combine the butter, powdered sugar, salt, and toasted cake mix in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high for 6 to 8 minutes, scraping the bowl down once to make sure there are no butter lumps. Beat until the mixture is smooth and fluffy.
  3. With the mixer on low, stream in the milk and continue creaming until the puree is fully emulsified and the frosting is smooth and fluffy again.
  4. Use the frosting immediately, or store in an airtight container int he fridge for up to one week.

Then, make the Chocolate Ice Cream:

  1. In a small bowl, stir together 2 tablespoons of the milk with the cornstarch until smooth; set aside.
    Place the chopped chocolate in a medium bowl.
  2. Fill a large bowl with ice water.
  3. Combine the remaining milk, heavy cream, evaporated milk, sugar and corn syrup in a 4-quart saucepan. Place over medium-high heat and bring to a rolling boil. Add the cocoa powder, whisk until incorporated, and continue boiling for an additional 4 minutes.
  4. Remove the pan from the heat and gradually whisk in the cornstarch slurry.
  5. Place the pan back over medium-high heat and bring back to a boil. Cook, stirring constantly with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
  6. Gradually whisk the hot milk mixture into the chopped chocolate. Add the salt and whisk until the chocolate is completely melted and incorporated. Place the bowl inside the bowl with the ice water and let stand, stirring occasionally, until cold, about 30 minutes.
  7. Pour the ice cream mixture into the frozen canister of your ice cream maker and freeze according to the manufacturer’s instructions.
  8. When transporting from the ice cream maker to your storage container, alternate between ice cream and dollops of the swirl and crumbs. Swirl together with a spoon, and keep adding in ice cream. When everything has been swirled together, cover with parchment paper and a lid, and freeze until firm, at least 4 hours.

Notes

Ice Cream from Jeni’s Splendid Ice Cream

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