Recreate the indulgent, creamy delight of Cold Stone’s classic Cake Batter Ice Cream in your own kitchen with this easy-to-follow recipe. With just seven simple ingredients, you’ll achieve a rich and luscious homemade dessert that rivals any store-bought version.
Ingredients
- 1 ½ cups Pillsbury Classic Yellow Moist Supreme Cake Mix (unprepared)
- ½ cup granulated sugar
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon salt
- Optional: ¼ cup rainbow sprinkles
Instructions
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Prepare the Base:
- In a medium mixing bowl, combine the cake mix and granulated sugar.
- Whisk thoroughly to ensure the mixture is smooth and free from clumps.
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Incorporate Wet Ingredients:
- Gradually add the whole milk to the bowl, whisking continuously until the mixture is well blended.
- Stir in the heavy cream, vanilla extract, and salt. Continue whisking until the ingredients are fully integrated, forming a uniform, creamy base.
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Churn the Ice Cream:
- Pour the prepared mixture into your ice cream maker. Follow the manufacturer’s instructions to churn the ice cream to a soft-serve consistency.
- During the machine’s designated “mix-in” phase, add the optional rainbow sprinkles for a colorful touch. Alternatively, gently fold them in when transferring the churned ice cream to a storage container.
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Freeze to Set:
- Transfer the churned ice cream into a quart-sized container.
- Freeze for at least 2–3 hours to achieve a firm, scoopable texture.
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Serve and Enjoy:
- Scoop the ice cream into bowls or cones and savor the creamy, cake-flavored decadence of this homemade treat.
Nutritional Information
- Serving Size: 1
- Calories: 527 kcal
- Carbohydrates: 70 g
- Protein: 6 g
- Fat: 25 g
- Saturated Fat: 15 g
This recipe delivers a rich, velvety texture, perfectly balanced sweetness, and the nostalgic flavor of classic yellow cake batter. Perfect for special occasions or everyday indulgence!
