Cake Batter Ice Cream is an easy recipe, prepped in just 5 minutes. Made with 7 simple ingredients this Cold Stone Copycat recipe is rich and creamy.
I’m getting ready for summertime and stocking up on homemade ice cream recipes. I hope you enjoy my Cake Batter Ice Cream recipe. You might want to try my Ice Cream in a Bag, my No-Churn Peaches and Cream Ice Cream, or maybe my No-Churn 2-Ingredient Strawberry Ice Cream.
What is cake batter ice cream?
So, just like the name sounds, Cake Batter Ice Cream is a heavenly creamy ice cream that really takes just like cake batter does. If you loved licking the spoon when your mom made a cake when you were little, this is the homemade ice cream for you.
What flavor is cake batter?
This Cake Batter Ice Cream is a vanilla ice cream with sprinkles so it takes on the flavor of both ingredients. Some birthday cake ice cream recipes use a white cake mix and some use yellow. But, the flavor is typically vanilla with sprinkles.
We tested this recipe with many cake mixes and it was Pillsbury Classic Yellow Moist Supreme cake mix that gave it the Cold Stone Creamery flavor.
Of course, there is no reason why you can’t make a chocolate cake batter ice cream recipe by using a box of chocolate cake mix. It’s easy to customize the flavor by changing the ingredients.
Can I add extra ingredients to the ice cream?
Sure, if you like your ice cream full of chunks and pieces, there’s no reason why you can’t add some extras. Why not try adding chunks of peanut butter cups or mini marshmallows. Or, you can cut up chocolate chip cookies for a cookie dough ice cream.
Fun serving idea
Why not change up the colors of the sprinkles for different holidays and events? You can use red and green for Christmas. Use pastel-colored sprinkles for Easter or springtime. Or, use red and blue sprinkles for Independence Day.
Can I make this Cake Batter Ice Cream dairy-free?
My Cake Batter Ice Cream recipe uses heavy cream and whole milk. I haven’t tried it using dairy-free alternatives.
However, I have heard that it’s possible to substitute non-dairy coffee creamer for the heavy cream and use almond or soy milk in place of the whole milk.
You will need to experiment to find out an alternative that works for you.
If you do find a dairy-free alternative to this Cold Stone Creamery copycat, let me know in the comments below.
How long can I store this ice cream?
Homemade ice cream is best eaten as soon as it’s frozen. Unlike store-bought ice cream, it has no preservatives.
So, this ice cream will be best if you eat it within a few days of making it. But, that doesn’t mean you can’t store it for longer.
You will want to store it in a shallow freezer container that is airtight. Cover the ice cream carefully with plastic wrap. Press it down over the top of the ice cream.
Then, put the cover of the container over that. This step will help prevent ice crystals from forming on the top of the ice cream.
And, remember to store the ice cream in the back of the freezer. It has the most consistent cold temperature. Never store ice cream on the freezer door.
This can cause it to melt and refreeze which will affect the taste and texture.
More fun recipes with sprinkles
There’s just something fun about desserts with sprinkles. So, why not try a few more of my recipes that use sprinkles.
- Frozen Chocolate Covered Banana Treats
- McDonald’s Shamrock Shake Copycat
- Ice Cream Bread
- Sprinkle Extreme Sugar Cookie Milkshake
With love from our simple kitchen to yours.
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Cake Batter Ice Cream (Cold Stone Copycat)
- 1 1/2 cups Pillsbury Classic Yellow Moist Supreme cake mix, unprepared
- 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 the frozen ice cream to the freezer. Transfer to a quart container and freeze until ready to serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2015. Updated and republished July 2020.
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