Cake Batter Ice Cream

Cake Batter Ice Cream

Ekho 1

"I was in love with this ice cream from a couple of local stores, and I combined a couple of different recipes and came up with this one."

Ingredients 4 h 5 m {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Tips & Tricks
Ice Cream in a Bag

Yes, you and your kids can make ice cream in a bag. Shake, scoop, and eat!

Green Tea Mochi Ice Cream

See how to make green tea mochi-wrapped vanilla ice cream.

Rate recipe

Your rating


Reviews 101

  1. 134 Ratings

House of Aqua

The major ice cream manufacturer's should take note of this recipe, because this is the most true form of cake batter ice cream I have tasted. It is comparable to Cold Stone Creamery's Cake Batter Ice Cream. I added 1 cup of yellow cake mix, which is just a little more than the recipe calls for. I realized after I began making this that the recipe required a ice cream maker, but have no fear, you can make this without one with success! Let your mixture cool in the freezer for 20 minutes and then pour into a large casserole dish or a cake pan. Freeze for 20-30 minute increments and take out in between and beat the ice cream with a hand mixer. I only had to freeze and beat the ice cream 4 times until it was done. I honestly think I will never buy ice cream again. This was easy and you could easily use a chocolate cake mix too. This is not runny at all as some other reviewers said, make sure you use the correct ingredients. For the milk, I used whole milk and make sure you do not substitute the heavy cream for anything else. This is a CREAMY ice cream, not an icy ice cream. **Update** I have since purchased a Kitchen-Aid Ice Cream Attachment and I use that and it works great. I have used both white cake mix and yellow cake mix and the white cake mix tasted "off" so I highly suggest using yellow cake mix for a more authentic taste.


This ice cream is SO yummy! It was the perfect creaminess! Not too thick! I thought the cake batter taste wasn't too strong, you could maybe add a litte more, but I thought it was good as it. The only difference I did was use vanilla bean paste in place of the vanilla extract. I do that with all my homemade ice cream. This recipe is for sure a keeper that I will make again and again!

Sarah Jo

Unreal. Quite simple for someone like me to make without messing it up. Flavor is just wonderful. I did use REAL vanilla extract, didn't mess around with that imitation stuff. One of my most favorite ice cream flavors ever....and now I can make it at home. Thank you for sharing this recipe.