Cake Batter Ice Cream89 Reviews
- Prep: 5 min
- Ready In: 4 hr 5 min
“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.” - by Ekho
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 378 cal
- 31.6 g
- 21.1 g
Based on a 2,000 calorie diet
Reviews (89)Rate This Recipe
"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..." See more 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..." See more 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! "
"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 ..." See moreice cream flavors ever....and now I can make it at home. Thank you for sharing this recipe."
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