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
- 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.
- 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
- 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.