Go Back
Print Recipe
5 stars from 8 reviews

Cake Batter Ice Cream (Cold Stone Copycat)

Cake Batter Ice Cream is easy to make at home and comes out so rich and creamy. Recreate this Cold Stone classic with 7 ingredients!
Author: Donna Elick
Servings: 6
Prep Time5 minutes
8 hours
Total Time8 hours 5 minutes

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!

Nutrition

Serving: 1 | Calories: 527cal | Carbohydrates: 70g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 519mg | Sugar: 47g | Fiber: 1g | Calcium: 240mg | Iron: 1mg