Cold Stone Creamery Cake Batter Ice Cream has to be one of my favorite ice creams. 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 ice cream, was almost magical. They captured what tastes so good when it comes to cake batter. My version unlike theirs does melt, so eat quickly.
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. I found this recipe to be a little tricky because I thought that I could simply mix together a few ingredients and let them chill. It is really crucial to 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.
Making Cold Stone Slab Cake Batter Ice Cream
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Cold Stone Creamery Cake Batter Ice Cream
- 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
- 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.