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An ice cream that reminds you of licking the batter in your childhood kitchen? Yes, this Cake Batter Ice Cream evokes delicious memories of those forbidden tastes of cake batter, but this time, you have permission to indulge!
A copycat recipe of the Cold Stone Ice Cream flavor, the whole family decided I could make this winner again and again!
Why Make a Cake Batter Ice Cream Recipe?
Did you all know there was such a thing as Cake Batter ice cream??? Maybe I just live in a hole. But after making this ice cream, I knew it wouldn’t be the last time!
- When I polled my kids on their favorite ice cream flavors, my oldest mentioned cake batter. In fact, he sent me a text with a photo of a recently eaten scoop of the stuff so I could see the color. I think it was a challenge, especially since I’d never even heard of it before, and I’m happy to say we all loved it!
- Have you ever licked cake batter out of the mixing bowl (I know, I know, kind of risky!)? This safe way of enjoying that cake batter flavor will bring back those delicious memories.
- It’s rich, creamy, and absolutely delicious. With some sprinkle-dipped cones, it’s perfect for summer birthdays or any celebration.
Frequently Asked Questions
How to Make This Cake Batter Ice Cream Recipe
- Most of the online recipes for cake batter ice cream I located did not contain egg yolks, which I consider imperative for giving the ice cream a nice rich mouthfeel. It does require a few extra steps, but it’s worth it.
- You’ll have to cook a custard, pour it through a sieve to remove any egg bits, then refrigerate it overnight. But don’t despair as it’s really worth the wait.
- The flavor of cake batter comes from the dry cake mix. If you have a favorite cake mix flavor, give it a try. I find a yellow cake mix to taste artificial, so I usually go with a butter cake mix.
- I also dipped my cones in melted white chocolate and then dusted the chocolate with sprinkles for a celebratory flair.
I brought a cone to my friend, Candy, who happened to have a birthday on the morning our knitting group was meeting. She was thrilled with the special treat and was nice enough to share a bite with the other gals. I’m guarding the last serving in my freezer. I need Tom to stop by and let me know if my creation is anything like the Cold Stone Creamery version.
- You will be tempering your eggs in this recipe, which is a culinary term/procedure that’s used in chocolate candy making. It prevents the chocolate from blooming or getting a white coating when it cools.
- In this case, it’s a process of slowly warming egg yolks with a bit of hot liquid so they don’t scramble when they’re added to the pot. Whisk the yolks constantly and pour the hot cream mixture slowly as you go through this process.
- Straining the custard before freezing will remove any bits of cooked egg, but the goal is to have minimal scrambling.
- Butter cake mix makes the best copycat Cold Stone Creamery Cake Batter Ice Cream.
- The custard must be chilled overnight, then churned in your ice cream maker, then frozen again before serving. Make sure to allow enough time by starting the day before you want to serve it.
More Ice Cream Desserts:
- Chocolate Ice Cream from Love from the Oven
- Cheesecake Ice Cream Sundaes
- Brownie Baked Alaska
- White Chocolate Ice Cream
- Fresh Peach Ice Cream
- Cookie Dough Ice Cream
- Chocolate Ice Cream Pie
- Mocha Ice Cream
- Plus, my Ice Cream Recipe Roundup
- More Dessert Recipes
This recipe was first shared in August 2013. Photos and text were updated in 2021.