Step 1

Spread the cake mix on a baking sheet or Silpat, and bake for about 5 minutes at 350° F. Let cool completely.

Step 2

In 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.

Step 3

When the sugar is dissolved turn off the burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well.

Step 4

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.

Step 5

Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy. I like to freeze the ice cream for a few hours before serving the ice cream.