135 Reviews

I have been making this for years, your recipe was the one that made me give in and get an ice cream machine because it was so tempting! We have tried this with several flavors of cake mix, yellow is by far our favorite for that classic cake batter flavor. We use just under 1/2 C of sugar and 3/4 C of cake mix so it's not too sweet, also just quick slosh of vanilla. This is so satisfying and flavorful, that I'm actually fine just eating a small dish of it. Honestly better than any ice cream I've had at Coldstone or anywhere else, and ice cream is my number one vice of choice!

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bubbleyumm82 April 20, 2016

Wow wow wow! This is perhaps the best ice cream I've made. I think the cake mix helps absorb the moisture so it doesn't crystallize. I followed the recipe exactly, using a yellow cake mix. I froze it in a bread pan with saran wrap on top to prevent freezer burn. I also sprinkled on some funfetti.

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Diana J. February 15, 2016

Excellent recipe, I put less sugar and it still seemed a bit sweet, but that is cake batter ice cream, always sweet. My family loved it, very creamy consistency.

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drush0 August 18, 2015

For the cake mix, do I make it according to the cake box like adding eggs, oil and etc? Or is it just the dry cake mix?

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ssaypon July 01, 2015

This was well-liked by my whole family! I reduced the cream to 1 cup and increased the milk to 2 cups, which made for a lighter and less rich ice cream.

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Mumma=^..^= August 13, 2014

Love this recipe! I've tried this recipe multiple times and it tastes exactly like Cold Stone, I'm a fan. I followed the recipe exactly as is written. I adjust the amount of servings depending on how much cake mix I have on hand. Despite what the recipe says, you do NOT need an ice cream maker. I don't own an ice cream maker and always make this by hand and it always turns out perfect. I simply mix up the ingredients in a bowl and place the bowl in the freezer. After 1-2 hours I take out the bowl and whisk the half-frozen contents and put it back in for another hour or two and it's ready. One tip is to always use heavy cream or at use a combination of heavy cream and half and half. Once I tried using half an half and it more of the texture of snowcone than creamy ice cream.

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Masooma A. July 25, 2014

We've made this ice cream many times and it's always a hit. Yesterday, we served it at our Father's Day party (http://lambaround.blogspot.com/2014/06/fathers-day-party.html) and used yellow cake mix, which went great with a homemade strawberry jam topping. You can't really mess this one up - we've made it as written, substituted 1% milk for the cream, and replaced the sugar with a can of sweetened condensed milk we were trying to use up, and it always comes out delicious!

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kittydeschanel505 June 16, 2014

Froze very well, soft enough to dip easily, and was delicious. Grainy texture though, evidently from the cake mix. I will be making this again tho' as it is so easy to scoop after sitting in the freezer.<br/><br/>Edit: I used a better brand of cake mix and it lost the graininess. Went from 4 to 5 stars for me, Thanks : )

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Weewah October 01, 2013

Received a kitchen aid ice cream maker attachment for my birthday. My daughter absolutely LOVES cake batter ice cream, so naturally that is the first recipe I attempt to make. It was perfectly AMAZING. A huge hit with her! Thank you! I do think that next time I will decrease the amount of sugar, but other than that, there is nothing I would change. :)

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Chef julesbart September 19, 2013

Pretty tasty. I'd cut the sugar back if I made it again though.

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iheartmountains July 26, 2013
Cake Batter Ice Cream