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.
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.