“A hybrid ice cream and frozen yogurt, made for my junior Home Economics class this week. How can you say no to cake batter and sprinkles?”
READY IN:
48hrs
SERVES:
10
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor or blender, combine tofu, yogurt, cream, vanilla, sugar, corn syrup, custard powder and salt. Ideally, chill overnight before proceeding.
  2. Pour into an ice cream maker and process for 15 minutes.
  3. Add the cake mix and sprinkles and process 5 minutes more.
  4. Texture will be similar to soft serve; transfer to an airtight container and freeze 4 hours for firmer ice cream.

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