We started our Independence Day celebration yesterday making Patriotic Cake Batter Ice Cream. My friend Amy at Flip Flop Follies posted the recipe this week. After drooling over the computer screen, I knew the weekend would not be complete without a batch of this.
You can find the recipe linked from Amy’s blog. I edited the ingredients just a bit — used all half-and-half (rather than milk and cream) and only about 1/2 cup of sugar. I used Pillsbury Stars and Stripes white cake mix, and added the patriotic sprinkles at the end. Try this ice cream — especially if you like cake!
Wishing you a happy and fun 4th of July!
