Cake Batter Ice Cream

"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)"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Cadillac Frank photo by Cadillac Frank
photo by vestspeechteacher photo by vestspeechteacher
Ready In:
10 1/2 cup servings




  • 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.
  • In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
  • Stir in the heavy cream and vanilla to taste.
  • Stir in cake mix, making sure there are no lumps.
  • Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
  • Remove ice cream from freezer bowl and place into a separate container.
  • Place freezer bowl and the ice cream into the freezer to further harden.

Questions & Replies

  1. What kind of Ice cream maker do I need to make the fabulous recipe
  2. Why is it ok to use raw cake mix? Doesn’t all cake mix need to be cooked?
  3. Hi, my daughter has requested this for her (30th!) birthday next week, so I'm making a trial batch today. When do you add the sprinkles - into the batter or during churning? What quantity of sprinkles? Thanks!
  4. can this be made without the ice cream maker
  5. What am I missing here? I don't see any directions about how to use this with the ice cream maker? Are you just mixing together the ingredients and putting it in the freezer?


  1. 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 :)
  2. 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.
  3. 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.
  4. I have made this recipe several times with several different variations. I like it best with a ratio with 1:1 cream and whole milk. Many users like the milk alone but it will result in a texture more like Dairy Cream where as the recipe with the heavy whipping cream will give you the Stone Cold like results. One variation we really enjoy is mint in place of vanilla with vanilla cake mix or chocolate cake mix and chocolate chip cookies. I also like adding chopped Oreos in the Vanilla for a fantastic cookies and creme recipe. This recipe had to be doubled for a 4 qt machine and it filled about 3 quarts. Best recipe I have found so far. I did reduce sugar to 1/2 C. I mixed it in the milk with a wisk for a minute prior to adding the cream.
  5. Used only and only 1% milk (instead of milk AND cream) Turned out just great. I made this recipe twice. Once for company, following sugar amount exactly and it was overly sweet. Second time I used Splenda instead of sugar - only to taste, not full amount. It turned out fine.<br/>It is great idea to use cake mixes, I used carrot cake mix for Thanksgiving to serve with Pumpkin pie and it was winning combination.


  1. Add 1/2 box of cheesecake mix instead of cake batter taste more like cake batter
  2. We've made this ice cream many times and it's always a hit. Yesterday, we served it at our Father's Day party ( 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!
  3. Been making this for quite awhile now and I love it! Tastes really good and rich without the long process of cooking it all before churning! I use angel food cake mix and it's soooo good! Add mini marshmallows and a tad of peanut butter and a chocolate drizzle....yummy!!!!
  4. WOW!!!! I used 1 cup vanilla soymilk and 2 cups Silk original coffee creamer in place of the dairy ingredients and used 1/2 c sugar and 3/4 cup confetti cake mix and... it is literally the best soy ice cream I've ever made (and I've made some pretty dang good soy ice cream). Will be repeating... probably weekly.
  5. Add my 5 stars to the collection! I made this with Devils Food cake mix and replaced the vanilla with butterscotch extract and, Oh My My! it tastes like a chocolate caramel sundae. I did use the Splenda (which I would have done anyway) 1 cup of skim milk, 1/2 cup fat free liquid coffee creamer (unflavored) and 1 1/2 cups of whipping cream. It's rich tasting, smooth, creamy and very delicious.


I'm a college student from Fairfield County, CT. My family bought an ice cream maker in high school, which is when I made this recipe. I simply set out to recreate something I enjoy - I cannot believe how successful it has become, and I'm so glad everyone has enjoyed it!
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