Cold Stone Creamery Cake Batter Ice Cream

If you’ve never had Cold Stone Creamery Cake Batter Ice Cream, what are you waiting for?  This wonderfully creamy and delicious and has to be one of my favorite ice creams.  Did I mention it’s cake batter ice cream?

the scoops of cake batter ice cream in a blue bowl

What Makes This Recipe so Good

Again it’s cake batter ice cream, enough said!  Seriously though I have such a large affinity for cake batter, I am the one who still loves to lick the beaters.

The first time I tried this Cold Stone Creamery Cake Batter ice cream, was almost magical. One thing I knew without a doubt when I tried this ice cream for the first time, was that the cake mix was used Duncan Hines Butter Recipe cake mix. This recipe will not taste right if you use another type of cake batter. Usually, I don’t recommend specific brands, but here I do.

Making Cold Stone Creamery Cake Batter Ice Cream

Creating this perfect ice cream starts with heating up the cake mix for a few minutes first.  It’s a little unconventional for ice cream but it works.

Here’s what you will need:

  • Heavy Cream
  • Milk
  • Sugar
  • Salt
  • Duncan Hines Butter Recipe Cake Mix

After you heat up the cake mix for about 5 minutes, move on to the cream.

Mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar in a large stockpot. Once the sugar has dissolved, turn off the heat and add 1/2 cup of the cake mix to the pot and whisk in well.

Add 2 cups of heavy cream and the milk into the pot and mix well.

Refrigerate for at least 4 hours.  Mix again before putting it in the freezer.  Serve frozen.

Notes

  • It is unsafe to consume raw flour so it’s really important to cook the cake mix for about 5 minutes before putting it into the ice cream.
  • Make sure you mix everything together and then allow the ice cream mix to chill for at least 4 hours. This will give the time for the cake mix to fully incorporate into the mixture.
  • If you want this recipe to taste exactly like the Cold Stone Creamery ice cream, you will need to use Duncan Hines Butter cake mix.  It’s the only one I found to match perfectly.

a bowl of homemade Cold Stone Creamery cake batter ice cream

Love Desserts? Check out these recipes!

More Homemade Ice Cream Recipes

Be sure to take a look at more of my copycat restaurant desserts and the best ice cream recipes.

What is your favorite ice cream flavor?  Let us know in the comments below.  Remember to share your ice cream creations by TAGGING US ON INSTAGRAM.  And sign up for our newsletter so you never miss a copycat recipe.

the scoops of cake batter ice cream in a blue bowl

Cold Stone Creamery Cake Batter Ice Cream

You have got to try this creamy cake batter ice cream. 
5 from 4 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: cake batter ice cream, how do you make cake batter ice cream, how to make cake batter ice cream, Ice Cream Recipes
Servings: 8
Calories: 519kcal

Ingredients

  • Yield: 1 quart
  • 3 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup Duncan Hines Butter Recipe Cake Mix

Instructions

  • Spread the cake mix on a baking sheet or Silpat, and bake for about 5 minutes at 350° F. Let cool completely.
  • In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. 
  • When the sugar is dissolved turn off the burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. 
  • Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight. 
  • Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy. I like to freeze the ice cream for a few hours before serving the ice cream.

Video

Recipe Tips for the Cook

It is unsafe to consume raw flour. You must cook the cake mix before putting it into the ice cream. Spread the cake mix on a baking sheet or Silpat, and bake for about 5 minutes at 350° F. Let cool completely.
Make sure you mix everything together and then allow the ice cream mix to chill for at least 4 hours. This will give the time for the cake mix to fully incorporate into the mixture.
If you want this recipe to taste exactly like the Cold Stone Creamery ice cream, you will need to use Duncan Hines Butter cake mix.  It's the only one I found to match perfectly.

Nutrition

Calories: 519kcal | Carbohydrates: 49g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 358mg | Potassium: 122mg | Fiber: 0g | Sugar: 34g | Vitamin A: 1360IU | Vitamin C: 0.5mg | Calcium: 162mg | Iron: 0.7mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Delilah

    The cake mix part is a bit confusing. Do you whip up the cake mix first according to pkg directions or leave it dry?

  2. Ginny

    Your video for the ice cream doesn’t match the instructions for the ice cream. In the video you didn’t warm up the cake mix nor did you place the mixture in the fridge

    • Stephanie

      You are correct. The recipe is older than the warning about raw flour. I added that step after the video was produced. I don’t understand the comment about putting the mix in the refrigerator.

  3. Metagoddess

    I tried this recipe with a French Vanilla DH cake mix and it was very good. I baked the remaining cake with sprinkles (of course) and froze it into cubes and poured the mix over the cake after churning it then allowed it to freeze. CHANGES I made were to substitute the milk for half&half with the whipping cream. This time I may try a suggestion by ALTON BROWN who says to add a bit of jam to get a harder consistency (PECTIN I think) and see how it turns out. It is a great tasting ice cream regardless of how close it does or does not taste like the Coldstone Creamery. Shame on those who are “throwing it out,” as there are people who have nothing and your complaining about your ice cream!

  4. Deb

    I’m loving this. I’ve had a hard time replicating the cake batter flavor, so I’ve gone up to 1 cup of the mix in the batch I just put in the freezer. What I love most about this recipe is your base. SO VERSATILE. Of course this is the only thing I’ve made with it, but I have so many ideas, it’s ridiculous. I want to master this recipe first, since this is, hands down, my favorite flavor of ice cream.

  5. Leslie

    Thanks for posting this! It was so creamy when I finished freezing it. I use a 4 qt. freezer and my stand-by vanilla recipe has me add milk to the fill line once the ingredients are in. This recipe only filled the canister maybe a third of the way – do you use one of the smaller 1.5 or 2 qt. machines?

  6. Abebout

    Is there any way to turn this into Gelato? I use a gelato base which is :
    2 cups Milk
    1 cup Heavy Cream
    2/3 Sugar
    4 eggs yolks

    I cook the milk, whip the yolks with sugar till thick, then tempure the milk slowly into the yolks and return custard to heat. At what point in this process could I turn the Gelato into this flavor?? Also, could I swap the cake mix for a red velvet cake mix?? I am inlove with Ben and Jerry’s Red velvet cake ice cream but the calorie and fat content is way high. Gelato is much friendlier to my diet:)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares