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?
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
How to Make Cake Batter Ice Cream
- Heat the cake mix in the oven for about 5 minutes.
- Mix together heavy cream, salt, and sugar in a large stockpot.
- Once the sugar has dissolved, turn off the heat
- Add the cake mix and whisk in well.
- Add heavy cream and milk into the pot and mix well.
- Refrigerate for at least 4 hours.
- Mix again before putting it in an ice cream maker.
- Freeze according to the ice cream freezer’s instructions.
- Serve frozen.
Recipe 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.
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More Homemade Ice Cream Recipes
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Cold Stone Creamery Cake Batter Ice Cream
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.
Amanda
Hi, so random but I have to say that I worked at several different Cold Stones in Northern California from 2002-2003, and distinctly remember the introduction of this new flavor. It was such a huge deal for the already exploding company! As Shift Leaders, we made the ice cream ourselves in the back, and this flavor was made with Gold Medal Brand White Cake Mix, poured directly into the machine straight from the box as a dry mix,with the entire bladder of sweet cream. I don’t know what their methods or ingredients are almost 20 years later, but that was how it began. https://www.generalmillscf.com/products/category/mixes/cakes/under-25-pounds/gold-medal-white-5lb-0gtfa
(Coffee was made adding free dried instant coffee to sweet cream; I can’t remember the brand).
karen
do you only heat 1/2 cup of the dry cake mix? Save rest for later? Your video doesn’t say to refrigerate 4 hours before putting in icecream maker. Is this required? Also can my parents old, tall icecream work for this recipe. much larger than 1 quart.
Stephanie Manley
Please only heat the dry cake mix. You can skip refrigerating everything for 4 hours before, it may not freeze as quickly, no real loss there. Your parents old ice cream maker should work just fine.
Morgan
We made this for the first time for my daughter’s birthday. It was delicious and came out perfect! Thank you for such a wonderful recipe!
Lena
Hi. Can this turn out with the same consistency without an ice cream maker?
Stephanie Manley
No, you need some sort of ice cream maker to whip air into it. You can absolutely freeze it, and it will taste the same though.
Harry
This was better than I thought it might be. Delicious.
Frank
My kids loved this!
Angelica
Hello! Can you please help me find a copycat recipe for Cold stone Creamery coffee ice cream or gelato? Thank you very much.
Stephanie
I appreciate your suggestion, I will keep it in mind.
mulan
Like!! Thank you for publishing this awesome recipe.
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?
Stephanie
You leave the cake mix dry.
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.
Heather
I made this recipe not realizing that I needed and ice cream maker, which I don’t have. What can I do with this mixture now?
Stephanie Manley
You could try to freeze it and see what happens.
Bunny Morson
Hi so you refrigerate the mixture first for 4 hours before putting in an ice cream maker to form?…just verifying
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!
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.
Stephanie
Deb, it is a very nice ice cream base, I use it often now.
Tragar73
I made this last night and it does not taste like Cold Stone. I am going to throw it away, it is bad!
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?
Stephanie
I believe it is a 1.5 quart ice cream maker.
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:)