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    You are in: Home / Recipes / Cake Batter Ice Cream Recipe
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    Cake Batter Ice Cream

    Cake Batter Ice Cream. Photo by moleissa

    1/8 Photos of Cake Batter Ice Cream

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    smstemp's Note:

    I made this recipe after falling in love with Coldstone and Carvel's Cake Batter Ice Cream. I recommend using Splenda instead of sugar since there is sugar in the cake mix. You can use 2 teaspoons of vanilla extract if you please. You can also use 3/4 cup of cake mix. THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART)

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    1/2 cup ...

    Units: US | Metric


    1. 1
      Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
    2. 2
      In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
    3. 3
      Stir in the heavy cream and vanilla to taste.
    4. 4
      Stir in cake mix, making sure there are no lumps.
    5. 5
      Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
    6. 6
      Remove ice cream from freezer bowl and place into a separate container.
    7. 7
      Place freezer bowl and the ice cream into the freezer to further harden.

    Ratings & Reviews:

    • on July 07, 2011


      I too love Coldstone's and Maggie Moo's cake batter ice cream. I used skim milk in place of whole milk and fat free half & half in place of the cream. I also used 1.5 cups of cake mix and only 1/2 cup sugar. Awesome :)

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    • on February 07, 2010


      My DH said this is better than Cold Stone (and I agree!) We didn't do anything fancy - we used 2% milk instead of whole milk and vanilla cake mix. Thanks, SStemp! UPDATE - we've made this several times, and it's good with both vanilla or chocolate cake mix, Oatmeal Cookie mix (just like Cold Stone's version) or brownie mix. It's fun to mix it up and try different mixes, and we've never been disappointed! We've also used both 1% and 2% milk with no difference in taste.

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    • on January 22, 2011


      Quick, easy, delicious. This was very sweet as written, but I have a crazy sweet tooth! The second time I made it I used lower fat ingredients - 1 cup of half and half, two cups of So Delicious brand coconut milk (much lower fat than canned). I also added two teaspoons of vodka, which worked well. With a lower fat content, the alcohol helps keep it from freezing into a solid brick once you place it in the freezer.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (131)


    Nutritional Facts for Cake Batter Ice Cream

    Serving Size: 1 (874 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 304.2
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 11.6 g
    Cholesterol 67.6 mg
    Sodium 131.4 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 0.1 g
    Sugars 24.7 g
    Protein 2.4 g

    The following items or measurements are not included:

    cake mix

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