Did you know that July is National Ice Cream Month? That means it’s the one month out of the year when we should all eat as much of the creamy good stuff as our hearts desire and not feel at all bad about it, right? Ok, truth be told, in my house it’s always National Ice Cream Month!
It’s a rare day when there isn’t a pint of cookie dough ice cream waiting for me in the freezer after a long day of chasing after crawling twins. Man are they fast! Which leads me to baby gates…I need some.
Anyway, when I partnered with Otis Spunkmeyer to create a recipe featuring one of their delicious new loaf cakes, I knew I wanted it to include (my favorite thing) ice cream. Ice cream sandwiches perhaps, or better yet, ice cream with bits of cake swirled throughout…oh, yes!
Lemon Cake Ice Cream is my favorite homemade vanilla bean ice cream recipe folded with chunks of Otis Spukmeyer’s Iced Lemon Loaf Cake. It’s a total birthday party, lemony-summer flavored, rich and cakey experience all in one scoop.
Of course I served it in waffle cones, because everything is better in a waffle cone, and even Jason the die hard mint chip lover went crazy for it. Lemony Snicket it’s good! I mean really good, I’m definitely making this flavor again and again.
So, have you ever eaten cake in ice cream? I hope you will give this recipe a try and then come back and tell me how much you loved it, ha! Happy National Ice Cream Month!
Disclosure: This post was sponsored by Otis Spunkmeyer however the recipe and all opinions expressed here are my own. Otis Spunkmeyer’s new line of 20+ sweet treats are made with better-for- you ingredients and “no funky-stuff” so they taste even more like the homemade treats you enjoyed as a kid. Thank you for supporting the sponsors who support Freutcake!
- 3 cups half-and-half
- 1 cup heavy cream
- 6 large egg yolks
- 1 cup + 1 Tbsp sugar
- 1 vanilla bean split in half and scraped
- 6 Otis Spunkmeyer Iced Lemon Loaf Cakes
- Place the half-and-half, the heavy cream, and the scraped vanilla bean into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
- Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.
- Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
- Strain mixture through a fine mesh sieve into a clean bowl and allow to sit at room temperature for 30 minutes.
- Cover the bowl with plastic wrap after cooled and place into the refrigerator for 4 to 8 hours or overnight.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes.
- While ice cream churns, dice the Iced Lemon Loaf Cakes into small cubes and set aside. When ice cream is finished, transfer to a large bowl that has been kept in the refrigerator to cool. Quickly fold in cake and transfer ice cream to storage containers. Freeze until firm and ready to scoop!
- Recipe makes 1 1/2 quarts.