Thursday, July 21, 2016

Cold Stone Cake Batter Ice Cream Copycat

Cold Stone Cake Batter Ice Cream Copycat is an easy recipe that is prepped in just 5 minutes. Made with 7 simple ingredients this ice cream is rich and creamy, it is soon to be your new favorite flavor with this make at home copycat recipe.

We are celebrating our 5-year anniversary here at The Slow Roasted Italian and I couldn't think of a better way to celebrate than with our new favorite ice cream. Sprinkles and all. Huge thanks to all our readers, cheers to another fabulous 5 years.

My favorite part of baking with my mom when I was growing up was definitely licking the beaters. I was a cake batter girl from the word go and those beaters never did hold enough batter so I'd clean the bowl too. LOL. That has been the way as long as I can remember, I just love that cake batter.

About 18 years ago I moved to Arizona and my best friend Chad (now my husband) introduced me to Cold Stone Creamery. Oh that was a game changer for sure. I am pretty sure that day I ordered sweet cream ice cream with brownies and almonds mixed in. But at some point I sampled the cake batter and oh my word! I was hooked.

I don't think I have gone to Cold Stone and walked out without at least a taste of the cake batter ice cream. Do you remember when they stopped making it? {{{GASP!!!}}} I was so upset.

Perfect time to create your own at home. And that is what I finally did. This took about 10 different recipes and multiple cake mix varieties to get it just perfect, but it is. Trust me and the 6 quarts of Cold Stone Cake Batter Ice Cream that we have devoured.

My 6-year-old has turned me into a sprinkle lover and I couldn't bare to make this ice cream without our favorite rainbow sprinkles included. Chad went so far as to buy a 7 pound container of rainbow sprinkles. Seriously. I am even packing a container of sprinkles for our upcoming vacation.

Sprinkles. Never leave home without them.


With love from our simple kitchen to yours. 


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Check out some of our favorite fabulous dessert copycats:  Click on the image or the bold recipe title and it will open each one in a new tab.

Copycat Starbuck's Cranberry Bliss Bars - tender blondie base packed with cranberries, white chocolate and a hint of spice is topped with a fabulous orange cream cheese frosting and topped with tart dried cranberries and drizzled with white chocolate.

Copycat Cinnabon Cinnamon Stix recipe starts out with a Danish pastry dough made from scratch, brushed with vanilla and butter and then coated in cinnamon and sugar.  They are baked to perfection and cut into the perfect size cinnamon sticks and served with Cinnabon's rich cream cheese frosting. It doesn't get much better than that!

Retro Copycat McDonald's Fresh Apple Pies from back when fried apple pies were fried apple pies.  Crisp flaky pie crust oozing with thick apple pie filling and tender chunks of spiced apple.


Cold Stone Cake Batter Ice Cream Copycat

MAKES 1 Quart  |  ACTIVE TIME 5 Min  |  TOTAL TIME 4 Hours 5 Min

1 1/2 cups Pillsbury Classic Yellow Moist Supreme dry cake mix
1/2 cup granulated sugar
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 tablespoon pure vanilla extract
1/8 teaspoon salt
optional: 1/4 cup rainbow sprinkles

Combine cake mix and sugar in a medium bowl. Whisk together until combined and free of clumps. Add milk and whisk until well combined. Add remaining ingredients and whisk until well combined again.

Add to ice cream maker. Freeze according to manufacturers ingredients. Add sprinkles during the 'mix-in' phase of churning or stir in when you transfer frozen ice cream to freezer. Transfer to a quart container and freeze for 3-4 hours until hard or serve immediately.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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  1. Congrats on four years of blogging, Donna! What an amazing experience blogging has been for all of you. Here's to many more than four more years of fun.

  2. The Cold Stone Cake Batter Ice Cream Copycat is looks so beautiful. Thank you.


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