M&M Cake Batter Ice Cream

Yields 5 cups.

In your stand mixer combine your whole milk, sugar and salt. Mix until sugar dissolves.

Add your heavy cream, vanilla and dry cake mix and mix again for a couple minutes.

Cover your bowl (I use tinfoil) and stick it in the fridge for 1 to 2 hours.

Remove from fridge and transfer the mixture into your ice cream maker freezer bowl. Set the bowl on the machine, turn on and mix for about 10 to 15 minutes according to manufacturer’s instructions.

At that point, turn off your machine and add your M&Ms by hand and fold in gently. The color will bleed so you want to do it at the last minute.

You can serve this immediately or stick the bowl in the freezer until ready to eat. Just remember to take it out about 10 minutes before serving.