Meredith and I each made a couple different kids of homemade ice cream, and then everyone
else brought an assortment of toppings ranging from candy to fruit to
homemade marshmallow fluff (which was so yummy). It was very casual
and relaxed, yet really fun…which is the best type of summer party, in my opinion! Here are a few
photos from the night, if you’d like to see…
All of the delicious toppings!
My lovely co-host Meredith and I 🙂
She was kind enough to have the party at her adorable apartment, and it worked out perfectly!
You obviously wouldn’t have to make homemade ice cream for a party like this, but it just so happens that Meredith and I both really enjoy making it, so this was a perfect chance to try out some new flavors. I love cake batter ice cream, and knew that was one I wanted to try for this event. I looked at quite a few different recipes but ultimately decided to go with this one, that’s actually a copy of the Coldstone Cake Batter ice cream. There are no eggs in the base, but the texture of the ice cream is so smooth and the flavor is amazing! It definitely tastes like cake batter and I love how it turned out 🙂
1 cup milk
3/4 cup sugar
1/4 teaspoon salt
1/2 cup dry Duncan Hines Butter Recipe Cake Mix
a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup
of sugar. Heat over medium heat until the sugar is dissolved. When the
sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter
Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup
of milk into the pot and mix well. Refrigerate mixture for at least 4
hours or overnight. Before freezing ice cream according to your ice
cream freezer instructions, whisk mixture together well, as it may be a little lumpy. Freeze the ice cream for a few hours before serving. Yields 1 quart.