Cake Batter Ice Cream

Hey there. Clearly this is an old recipe as evidence by the year of most of the other reviews. Regardless, this recipe does not show its age at all. Cake batter ice cream has been my all-time favorite flavor since I was a little kid. To my knowledge, you can get it at Bruster’s and Cold Stone. This is literally the best tasting ice cream I have ever made, and the moment I had a taste if it, the memories of my childhood came flooding back and I almost cried. Thank you for the recipe.

I LOVED IT!!! This was my first attempt at making ice cream – and it was THE BEST! I am a Coldstone cake batter person. I actually loved it even more. I used classic yellow cake batter. I must admit, I ALWAYS err on the side of more so, when it came down to adding the cake batter, I listened to what others said and added a cup. But I was very heavy handed with that cup. I probably added a little more than 1 1/4 c. This ice cream was so good and so smooth. I just finished it and it’s been a little more than a month later. No ice crystals – just exactly the way it was the day I made it. The only difference was that the cake batter flavor was just a little less so I’m glad I added extra. I also used vanilla bean paste along with some real vanilla extract. Again, a little more than listed. Definitely a winner! I wouldn’t change a thing.

Did not like this ice cream. Very heavy and thick. Tasted like frozen cake

I will definitely make this again. Followed the recipe exactly. Just like Cold Stone!!

Incredibly smooth ice cream that everyone in my household loved. Be careful not to overcook the mixture, it will result in a pudding like consistency which can be slightly unappetizing and ultimately effect the texture of the final product. Also I’d recommend using a strainer to strain out all of the lumpy bits that might exist after cooking on the stove. I had to literally multiply this recipe times six to make enough for my guests. I was a lot of work but WELL worth it!

VERY sweet

First off don’t agree with erin lol, this recipe is perfect the only thing I do agree with erin on this is to use yellow cake mix but only do the 3/4 cups anything more would be to sweet , and as far eggs are concerned use 2 large ,my wife’s parents raise chickens so fresh eggs are a bonus. Can’t really say much more about this recipe it is so freaking good lol only bad thing is my breville only makes 1.5 qts at a time a bigger quantity would be great, now to find a chocolate cake batter recipe

Sooooo good! Thanks for sharing this great recipe!! I did add a bit more cake mix (guessing about 1 cup) My hubby and daughter really LOVED it.

It was so creamy and tasted just like cake!! I added toasted coconut and toasted almonds and it tasted spectacular!! I’m going to add some chopped up chocolate chips next time!

I’m a perfectionist and I make too many sweet things… including this fabulous ice cream. Have made it twice now… different flavors- cakes mixes; Pecan Butter (added some almond extract w/ it) and Triple Fudge. Am going to do Strawberry today and add fresh strawberries. Only change is I do 1 cup cake batter (and more vanilla b/c I like it). Watch the thermometer close towards end as it rises quickly. And keep stirring so you don’t get thickening on bottom of pan. This is my go to homemade ice cream as you can do ANY flavor cake mix. I added marshmallows at end with the chocolate and we called it “Hot Chocolate” ice cream -totally tasted like it. They set up nicely, but we don’t mind eating too much before it has a chance to set up. Also I doubled AND 2.5 times the amount as we have a 2 QT maker. So EASY, so GOOD!

I used one cup of French vanilla cake mix,1% milk and half-and-half cream. I had excellent creamy consistency and a good balance of cake flavour. It’s really good but I will still experiment with other cake mixes until I find one that really blows me away. I will try yellow cake mix next.

I tripled this recipe and used almost an entire cake mix-red velvet! So amazing and creamy. I live 15 miles from the nearest cold stone so this will be a staple in my summertime treats. 🙂

Comparable to Cold Stone’s cake batter ice cream. I made this recipe since cake batter ice cream is a favorite in our house. After following a few of the suggestions in the reviews, I made a couple changes to the original recipe: -I omitted the eggs and cooking step -Used yellow cake mix instead of white cake mix and upped it from 3/4 cup to 1 cup -Sifted the cake mix before adding it into the wet ingredients, then sifted ice cream mixture when pouring it into the container to refrigerate it It turned out super creamy, delicious and rich, yielding just over 1 1/2 quarts. The only thing I would consider changing next time I make it is using half and half instead of heavy whipping cream to make it a little less rich.But there will definitely be a next time with this recipe since it was a big hit 🙂

I think this ice cream tastes better than the store-bought versions. I used a different mix of whipping cream, half and half, and milk, which made it less sweet, so I added an extra 1/2 cup of sugar to compensate. Scrumptious!

This was one of the best ice creams i have ever made, i used 1 cup of yellow cake mix and 2 teaspoons of vanilla. Add the vanilla after cooking though. I actually think you should skip the eggs and cooking altogether. Cake batter does not taste good as a custard. Definitely making this again but next time, I’m skipping the cooking altogether.

Awesome ice cream!!! It scooped right out of the container perfectly! I paired it with a brownie square topped with the ice cream, fudge syrup, sprinkles and whipped cream!!! My family LOVED it!!! This is a DEFINITE keeper!

I doubled the recipe because once the recipe was made and I poured it into my ice cream freezer container, I realized it was not nearly enough, unfortunately, it still does not seem like it’s going to be enough. All my other recipes call for filling to the “fill line” on my freezer container, but this does not come near it.

The first attempt didn’t even make it into the ice cream machine. I did add a 1/4 cup (Pillsbury yellow) cake mix, but followed the recipe instructions exactly. The mixture turned into extremely thick pudding around 140F. I chilled it in the fridge, and in a few hours it had become even more sluggish and a bit separated. It seems that the cake mix acted like cornstarch. But I was determined to make cake batter ice cream, so I ended up remaking the mixture, omitting the eggs and skipping the cooking step all together. I didn’t want to waste what little cake mix was left so ended up using close to 1.5 cups of cake mix. Without the heat, this didn’t seem to be a problem. The eggless version worked well in the ice cream machine and, although hardened slightly in the freezer, was still workable the next day. I quite liked the taste and texture wasn’t bad, although a little bit of grittiness was left from the cake mix. Would make the eggless, uncooked version again. Certainly not using the written recipe again unless I want gelatinous cake batter pudding. If you are set on a cake batter ice cream recipe with eggs, I’d guess your best choices are to either not fully cook the eggs or to add the cake mix after bringing the rest of the mixture to 160F and letting it cool back to room temperature. Also, add the vanilla extract after cooking so you don’t loose the flavor.

The first time I made it as is and it was way too much cream for me. The second time I did part milk and part cream and that was perfect. Really good flavor

I have tried this recipe and it is DELICIOUS.it taste good to if you use yellow cake mix instead of white.

Yummy!