Let me take you back. Remember that delicious smell of boxed cake batter? Now imagine it turned into a cold, creamy ice cream—sounds heavenly, right? That’s the magic of Cake Batter Ice Cream. It’s like a birthday party in a bowl, perfect for celebrations or just a “treat yourself” kind of evening. While places like Cold Stone Creamery helped make this flavor iconic, you don’t need to leave your house to enjoy it.
This recipe will guide you through making your very own version at home. Whether you’re a pro with an ice cream maker or a first-timer, trust me—this one’s foolproof.
Quick Recipe Overview
How Long Does It Take?
- Prep Time: About 5 minutes
- Freezing Time: 8 hours (or overnight if you’re patient)
- Total Time: Just over 8 hours
How Many People Does It Serve?
This recipe makes 6 scoops (½ cup each). Need more? No problem—just double or triple the ingredients.
Skill Level?
Absolutely beginner-friendly. No fancy techniques needed here.
What You’ll Need
- Ice cream maker (or try a no-churn method—more on that later)
- A mixing bowl
- A whisk
- An airtight container for freezing
Don’t have an ice cream maker? No problem! You can whip heavy cream until it forms stiff peaks, then gently fold in the remaining ingredients. Easy-peasy!
Ingredients
Here’s what you’ll need:
- 1½ cups of yellow cake mix (Pillsbury works great)
- ½ cup sugar
- 1½ cups heavy cream
- 1½ cups whole milk
- 1 tablespoon vanilla extract
- A pinch of salt (⅛ teaspoon, give or take)
- Optional: ¼ cup of rainbow sprinkles
Ingredient Swaps & Tips:
- Dairy-Free? Use almond or oat milk and coconut cream instead. The texture will be a little different, but still delicious.
- Healthier? Sub granulated sugar with a low-calorie option like Splenda.
- Cake Mix Variety? Funfetti adds extra fun, or go gluten-free if needed.
Before You Start: Heat your cake mix at 350°F for 5 minutes to kill any germs. (Raw flour isn’t always safe to eat!)
How to Make Cake Batter Ice Cream
Ready to dive in? Let’s break it down step by step.
1. Make the Base
In a bowl, whisk together the cake mix and sugar. Slowly pour in the milk while whisking to keep things smooth. No clumps allowed!
Quick Tip: If the mix smells like cake batter, you’re doing it right.
2. Add the Magic Ingredients
Now, stir in the heavy cream, vanilla extract, and salt. The base should feel creamy and thick, just like cake batter.
3. Time to Churn
Pour the mixture into your ice cream maker and follow the instructions. Most machines take about 20–30 minutes. Want sprinkles? Toss them in during the last few minutes of churning for a pop of color and fun.
Keep in Mind: Don’t overfill your machine—you need space for air to whip through the mixture. That’s the secret to fluffy ice cream!
4. Freeze and Wait (The Hardest Part!)
Scoop the churned ice cream into an airtight container and let it freeze for at least 8 hours. Overnight is even better.
Tweaks and Fun Add-Ons
Want to play around with flavors? Here are some ideas:
Dietary Modifications
- Go Vegan: Use vegan cake mix and non-dairy substitutes.
- Gluten-Free: Grab a gluten-free cake mix for the same great taste.
Seasonal Spins
- Add crushed peppermint candies for a festive holiday vibe.
- Use red and green sprinkles for Christmas or pastel shades for Easter.
Fancy It Up!
- Layer crumbled cookies or drizzle caramel sauce in between scoops before freezing.
- Pair it with warm brownies for an over-the-top dessert.
Storing & Serving Tips
How to Serve It
Scoop it into a waffle cone or plop it into a bowl. Want extra flair? Top it with whipped cream, chocolate sauce, or even more sprinkles.
Storage Advice
Keep it in the back of your freezer (where it’s coldest) in an airtight container. Ice cream lasts up to two weeks—but let’s be honest, it won’t last that long!
Too Hard to Scoop?
Let the container sit on the counter for 5–10 minutes before serving. Problem solved.
Cake Batter Ice Cream is like a little slice of childhood in every bite. Whether you’re making it for a party or just because, it’s one recipe you’ll keep coming back to. So grab your ice cream maker and start creating some sweet, creamy magic.
Enjoy every scoop—you earned it.
PrintCake Batter Ice Cream
Cake Batter Ice Cream is a creamy, nostalgic treat that combines the rich flavor of yellow cake batter with the smoothness of homemade ice cream. Perfect for celebrations or indulgent nights in, this recipe is easy to make and a guaranteed crowd-pleaser!
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 8 hours 5 minutes (includes freezing time)
- Yield: 6 (½ cup each) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1½ cups Pillsbury Classic Yellow Moist Supreme cake mix (unprepared)
- ½ cup granulated sugar
- 1½ cups heavy cream (chilled)
- 1½ cups whole milk (chilled)
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon salt
- Optional: ¼ cup rainbow sprinkles
Instructions
In a medium mixing bowl, whisk together the cake mix and sugar until fully combined and free of lumps. Gradually add the milk while whisking to create a smooth mixture.
Pour in the heavy cream, vanilla extract, and salt. Whisk until everything is well blended. The mixture should have a creamy consistency with no visible lumps.
Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions (typically 20–30 minutes). If using sprinkles, add them during the last few minutes of churning.
Scoop the churned ice cream into an airtight container and freeze for at least 6–8 hours or overnight for a firmer texture.
Notes
Serving Suggestions
Serve in waffle cones or bowls, topped with extra sprinkles, whipped cream, or caramel drizzle for an indulgent touch. Pair with warm brownies or cookies for a delightful dessert duo.
Tips & Tricks
- Heat-treat your cake mix: Bake it at 350°F for 5 minutes to eliminate any potential bacteria from raw flour.
- Chill all ingredients beforehand to improve churning efficiency and texture.
- Don’t overfill your ice cream maker—leave room for air incorporation during churning.
Storage & Reheating
Store in an airtight container in the freezer for up to two weeks. Let it sit at room temperature for 5–10 minutes before scooping if it’s too firm directly from the freezer.
