If you’ve never had Cold Stone Creamery Cake Batter Ice Cream, what are you waiting for? It’s wonderfully creamy and delicious and has to be one of my favorite ice creams. Did I mention it’s cake batter ice cream?
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Table of Contents
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 which cake mix was used – Duncan Hines Butter Recipe cake mix. This recipe will not taste right if you use another type of cake batter like yellow cake mix. Usually, I don’t recommend specific brands, but here I do.
It’s one of the best frozen treats for birthday parties and special celebrations. Kids of all ages love it. Save a trip to the ice cream shop and make it at home.
Why You Will Love This Recipe
This cake batter ice cream recipe brings you the flavors of Cold Stone Creamery without the price. Especially if you want to serve this ice cream at a gathering, you’ll save tons of money making it homemade instead of purchasing it in bulk.
The cake batter flavor and texture of the homemade version are incredibly velvety and will delight guests of all ages. Additionally, it is such a simple recipe to follow, and you only need five ingredients. This is a perfect recipe to try if it is your first time making ice cream! There are no advanced cooking skills required.
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 are the ingredients you will need to make this copycat Cold Stone cake batter ice cream recipe:
- Heavy Whipping Cream
- Milk
- Sugar
- Salt
- Duncan Hines Butter Recipe Cake Mix
How to Make Cake Batter Ice Cream
- Spread out the cake mix in a thin layer on a sheet pan.
- Heat the cake mix in the oven at 350°F 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.
- Pour the mixture into a bowl.
- Cover it and refrigerate it for at least 4 hours.
- Give the ice cream mixture a stir again before putting it in an ice cream maker.
- Freeze according to the ice cream manufacturer’s directions.
- 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 in the refrigerator 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 so do not make any substitutions with the cake mix.
Recipe Variations
It’s easy to incorporate other flavors with mix-ins. Just add some toward the end of churning it.
- Birthday Cake Ice Cream – Rainbow sprinkles
- Chocolate Chip Cake Batter Ice Cream
- Nutty Cake Batter Ice Cream – Your favorite nuts or butter pecan.
What To Serve With Cake Batter Ice Cream
Although this cake batter ice cream is delicious by itself, it’s even better when paired with a classic pastry. For instance, you can make a hot fudge cake to serve alongside the frozen treat!
The rich, fudgy cake and fluffy ice cream are a match made in heaven. You can also serve it a la mode with an equally delicious warm cookie or brownie.
Alternatively, simply add different toppings to the ice cream, like Oreo crumbs, sprinkles, whipped cream, caramel sauce, or assorted chopped nuts. You can also purchase different types of waffle cones to serve the ice cream in.
Storing Homemade Ice Cream
Homemade ice cream should be kept in an airtight freezer-safe container for up to two weeks, after that ice crystals will start to form.
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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.
Cold Stone Creamery Cake Batter Ice Cream
Ingredients
- 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.
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).
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.
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.
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!
Hi. Can this turn out with the same consistency without an ice cream maker?
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.
This was better than I thought it might be. Delicious.
My kids loved this!
Hello! Can you please help me find a copycat recipe for Cold stone Creamery coffee ice cream or gelato? Thank you very much.
I appreciate your suggestion, I will keep it in mind.
Like!! Thank you for publishing this awesome recipe.
The cake mix part is a bit confusing. Do you whip up the cake mix first according to pkg directions or leave it dry?
You leave the cake mix dry.
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
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.
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?
You could try to freeze it and see what happens.
Hi so you refrigerate the mixture first for 4 hours before putting in an ice cream maker to form?…just verifying
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!
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.
Deb, it is a very nice ice cream base, I use it often now.
I made this last night and it does not taste like Cold Stone. I am going to throw it away, it is bad!
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?
I believe it is a 1.5 quart ice cream maker.
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:)