It is an excellent recipe, but SOO rich and SOOsweet (and I have never in my life thought any dessert was too rich or too sweet)! I think I would maybe cut down on the sugar a little next time and use low or non-fat in place of the whole milk. The flavor is excellent as is the texture. My cake mix blended in nicely with no lumps at all; but my ingredients weren't super-chilled (like the recipe suggests) since they were fresh from the grocery store and probably warmed slightly on the car ride home. I blended the mix adding a very small amount at a time. I then chilled it before putting it in the ice cream maker to churn. My kids LOVED it and it tastes quite a bit like Cold Stone!!
I made this twice - once with the original recipe, and then again with 2 slight modifications. The first time I made it, the ice cream came was a little too hard and "icy" after it had been in the freezer for 24 hours. So the next time I made it, I whipped the mixture for 1-2 minutes on high to give it come volume before adding it to the ice cream maker. I also added 2 Tbsp of Bailey's Irish Cream, hoping that the alcohol would keep it from freezing as hard. And the result on the second batch was AMAZING! I still need to try it a third time with just whipping the mixture (and not adding the Bailey's) to see if that's enough to make it softer. But I feel that the Bailey's actually adds a nice little subtle flavor as well. I made my wife's favorite Cold Stone mixture - Cake Batter & Reese's Peanut Butter Cups - and she said it was just as good, if not better than the original Cold Stone.
Great ice cream and really easy to make. I heated the milk and sugar over low heat until the sugar dissolved. I let the mixture chill overnight and then put it in the ice cream maker. It was nice and creamy. I used chocolate cake mix. Can't wait to try other mixes.
I live way out of town so didn't have milk and cream for it. I made it with 3 cups evaporated milk, 1 Tbsp. vanilla and 1 C. yellow cake mix and 1/2 C splenda. Very good! After it was done I added some of my rhubarb blueberry crisp to part of the recipe~to die for! I think pineapple and m. cherries for upside down cake would be great too:) ENJOY!
This was fantastic! I made the recipe as written but added some rainbow jimmies and brownie chunks in at the end of the freezing cycle. I, as well sifted the cake mix into the cream mixture to avoid lumps.
Fabulous! Used Funfetti cake mix and the full 3/4 cup of sugar. The 2/3 cup of cake mix was about 1/4 of the package so I took the rest of the cake mix and made a cake in a 9x9 pan to serve with it's matching ice cream. I have a Kitchen Aid attachment ice cream maker and noticed it wasn't firm after 40 min (it usually takes 25 min) so I went ahead and put it in a container in the freezer and it was perfect 6 hours later. I also made this with caramel cake mix. I used 1 cup of mix, 1/2 cup of sugar and 1/4t of English toffee extract. Again, it didn't freeze very firm in my ice cream freezer but was fine after a time in the freezer. This was INSANE! It didn't whip much air into it and it was like the super premium that you can only get at a specialty shop. Wisk your ingredients well to dissolve all of the cake mix and sugar before freezing.
Oh, man this was DELISH!! :-) Better than Maggie Moo's Better Batter ice cream. I used 1 c. each of light cream, half and half, 1% milk and cut the sugar down to only 1/3 c. PERFECT!! Thanks for posting.
This was awesome and so easy. We used skim milk and half and half and it still tasted great. My daughter that loves Coldstone cake batter ice cream loved it.
Wow, this was sooo good! It tasted just like Coldstone's Cake Batter Ice Cream, which is awesome because their only branch by me closed recently. Now I know how to get my fix! I didn't follow the recipe exactly; in fact, I don't have an ice cream maker. I used the method described in Homemade Ice Cream...in a Bag!, which explains how to use a bag, some ice, and some salt to make ice cream without an ice cream maker. I didn't think it was going to work, but I love Cake Batter ice cream, so I had to try :). It was a complete success, and we'll be making it many more times!
This recipe is fabulous! The reason some are complaining of a waxy feeling in your mouth is from the heavy cream. Use light cream or half and half instead. Much better. OHHHHH so yummy!