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READY IN 4+ hrs

Cake Batter Ice Cream

Read Reviews (89)

"I was in love with this ice cream from a couple of local stores, and I combined a couple of different recipes and came up with this one." — Ekho

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Original recipe makes 6 servings Change Servings

1 cup milk
1/2 cup white sugar
2 egg yolks, beaten

1 teaspoon vanilla extract
2 cups heavy whipping cream
3/4 cup white cake mix, sifted

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Directions

Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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PREP 5 mins
READY IN 4 hrs 5 mins

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The major ice cream manufacturer's should take note of this recipe, because this is the most true form of cake batter ice cream I have tasted. It is comparable to Cold Stone Creamery's Cake Batter Ice Cream. I added 1 cup of yellow cake mix, which is just a little more than the recipe calls for. I realized after I began making this that the recipe required a ice cream maker, but have no fear, you can make this without one with success! Let your mixture cool in the freezer for 20 minutes and then pour into a large casserole dish or a cake pan. Freeze for 20-30 minute increments and take out in between and beat the ice cream with a hand mixer. I only had to freeze and beat the ice cream 4 times until it was done. I honestly think I will never buy ice cream again. This was easy and you could easily use a chocolate cake mix too. This is not runny at all as some other reviewers said, make sure you use the correct ingredients. For the milk, I used whole milk and make sure you do not substitute the heavy cream for anything else. This is a CREAMY ice cream, not an icy ice cream. **Update** I have since purchased a Kitchen-Aid Ice Cream Attachment and I use that and it works great. I have used both white cake mix and yellow cake mix and the white cake mix tasted "off" so I highly suggest using yellow cake mix for a more authentic taste.

—House of Aqua

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Most Helpful Critical Review

May 02, 2011

This was a nice base recipe inspiration but not all that wonderful on its own. I agree with the reviewer who said to use yellow cake mix and more of it -- that's a no-brainer. White cake mix has zero flavor and usually makes an awful tasting cake. I used a DH yellow cake mix. I used organic jumbo sized eggs which I think gave it too much of a custard-y egg-y taste so next time I'll cut back to two eggs or three regular large eggs (the recipe doesn't tell us what size eggs). This recipe has to increase the vanilla to get it anywhere in the ballpark of Cold Stone's cake batter ice cream. I think I probably used two or three TABLESPOONS before I decided it had sufficient vanilla taste. I also doubled the recipe and added two full cups of cake mix. Next time I might get a vanilla bean and scrape the insides into the batter for a stronger, more authentic vanilla taste. Last, I finely chopped two semi sweet chocolate bars and added them once the ice cream was getting to milkshake consistency. Without the chocolate this would not have been half as good. I will try this again with less egg and maybe more cake mix and more vanilla via fresh beans. This is a good recipe inspiration but needs some help to reach the right to be called even close to cold stone's or any commercial brand.

—Erin

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117 Ratings

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Jul 08, 2009

This ice cream is SO yummy! It was the perfect creaminess! Not too thick! I thought the cake batter taste wasn't too strong, you could maybe add a litte more, but I thought it was good as it. The only difference I did was use vanilla bean paste in place of the vanilla extract. I do that with all my homemade ice cream. This recipe is for sure a keeper that I will make again and again!

—LISSALU

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Sep 14, 2009

Unreal. Quite simple for someone like me to make without messing it up. Flavor is just wonderful. I did use REAL vanilla extract, didn't mess around with that imitation stuff. One of my most favorite ice cream flavors ever....and now I can make it at home. Thank you for sharing this recipe.

—Sarah Jo

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Jan 25, 2011

YUMMY!!! I can't believe I've forgotten to rate this little gem! My family eats ice cream year round and we LOVE this. We do make it like MySweetCreations recommends and use 1cup of yellow but otherwise follow the recipe! Thanks so much for sharing. This was our first homemade icecream recipe to try out and I'm so glad we did!

—Kerstin

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Aug 07, 2009

For once my homemade ice cream turned out great! Very yummy. I used devil's food cake mix.

—TARIYORK

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May 13, 2010

Delicious & comparable to Cold Stone Creamery's. I used a yellow cake mix & upped the amount from 3/4 to one cup mix.

—Rhianna

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Nov 09, 2009

I managed to make this ice cream like my "local creamery" by trial & error...I don't have an ice cream maker, so I put the mixture in a covered glass casserole dish in the freezer, whisking every 30 minutes until set up. The first day it was ok...a little soft & not exactly tasting as rich as the "creamery's." We left the rest in the freezer overnight, which resulted in a really hard lump. 60 seconds in the microwave resulted in a creamy, delicious treat that's a mirror image of what you'd buy at the mall. With my favorite mix-ins, I won't be spending $4.95 on the same thing anytime soon. Thanks for sharing!

—Burnt Toast

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Nutrition

Calories
378 kcal
19%

Carbohydrates
21.1 g
7%

Cholesterol
180 mg
60%

Fat
31.6 g
49%

Fiber
0 g
0%

Protein
3.8 g
8%

Sodium
50 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cake Batter Ice Cream

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 378
Calories from Fat: 285

% Daily Value *
Total Fat 31.6g 49 %
Saturated Fat 19.3g 97 %
Cholesterol 180mg 60 %
Sodium 50mg 2 %
Potassium 128mg 4 %
Total Carbohydrates 21.1g 7 %
Dietary Fiber 0g 0 %
Protein 3.8g 8 %
Sugars 18.8g
Vitamin A 26 %
Vitamin C < 1 %
Calcium 13 %
Iron 2 %
Thiamin 4 %
Niacin 7 %
Vitamin B6 3 %
Magnesium 4 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.