Cake Batter Ice Cream

Cake Batter Ice Cream

98 Reviews 15 Pics
  • Prep

    5 m
  • Ready In

    4 h 5 m
Recipe by  Ekho

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (98)

Rate This Recipe
House of Aqua

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

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.

More Reviews

Similar Recipes

Caramel Macchiato Ice Cream

Caramel Macchiato Ice Cream

Vanilla Cherry Ice Cream

Vanilla Cherry Ice Cream

Root Beer Float Ice Cream

Root Beer Float Ice Cream

Coffee and Donuts Ice Cream

Coffee and Donuts Ice Cream

Lavender Ice Cream

Lavender Ice Cream

Strawberry Rosewater Ice Cream

Strawberry Rosewater Ice Cream


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Caramel Macchiato Ice Cream


next recipe:

Lemon-Blueberry Cake Batter Ice Cream