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Bowl of Cake Batter Ice Cream with sprinkles
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5 from 3 votes

Cake Batter Ice Cream Recipe

Copycat Cat Cold Stone Cake Batter Ice Cream recipe that tastes amazing! This ice cream recipe will be your new favorite during the summer!
Prep Time10 mins
Freezing Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 415kcal
Author: Julie Evink


  • 2 c. heavy cream
  • 1 c. half and half
  • 3/4 c. white granulated sugar
  • 1 Tbsp vanilla extract
  • 3/4 c. dry yellow cake mix unprepared


  • Stir together the half & half, and sugar until sugar is dissolved. This does not take long just stir with a spoon. Stir in the heavy cream and vanilla.
  • Measure out the dry cake mix. If you have a sifter use it as the cake mix gets lumpy and you don't want lumps in your ice cream. Stir in the cake mix into the cream mixture until it's completely mixed and the mixture is smooth.
  • Make sure the ice cream base is cool before putting it in the ice cream freezer for processing. Make sure you prepare your bowl in the freezer ahead of time. Pour ice cream mixture into the bucket of your ice cream maker and process according to manufacture's instructions.
  • After processing, put the ice cream into a bowl or other container, seal, and place in the freezer for several hours to allow the ice cream to get firmer.



Calories: 415kcal | Carbohydrates: 44g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 196mg | Potassium: 93mg | Fiber: 1g | Sugar: 32g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg