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Lemon Poppyseed Cake Ice Cream

Lemon cake flavored ice cream with pieces of homemade lemon poppyseed cake
5 from 1 vote
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Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 614 kcal

Equipment

  • 1 Ice Cream Maker

Ingredients
  

  • 1 1/2 cups lemon cake mix heat treated*
  • 1/2 cup sugar
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 Tbs vanilla
  • 1/8 tsp salt
  • 2 tsps poppyseeds
  • lemon cake cubed and frozen

Instructions
 

  • Whisk together the lemon cake mix and sugar until the mixture is free of clumps
  • Add milk and whisk until well combined
  • Add the heavy cream, vanilla, and salt and whisk again
  • Add mixture and poppyseeds to your ice cream maker
  • Once the mixture is almost fully churned, add the frozen cake pieces and churn for a few more minutes
  • Put ice cream back into its freezer container and freeze for at least a couple hours before serving

Notes

*Since it's not safe to eat raw flour, you'll need to heat treat the cake mix. Check in my recipe tips above for an easy way to do this!
Keyword lemon cake, lemon cake ice cream, lemon ice cream, lemon poppyseed, lemon poppyseed cake, lemon poppyseed cake ice cream