This Cake batter ice cream is a delicious creamy ice cream treat that tastes just like cake batter! Its perfect for birthdays, holidays, or just for a delicious treat!
I love all things cake batter, and this creamy cake batter ice cream is bursting full of that delicious cake batter taste. It literally has almost a cup of yellow cake mix to give it that perfect cake batter-ey flavor.
I’ll admit, I’m one of those people who licks the bowl clean of batter after making a cake or brownies. So I knew Birthday Cake Ice Cream was a recipe we needed on our site right away.
Tomorrow is once again National Ice Cream Day. It’s a yearly holiday that comes around on the 3rd Sunday in July, and what a great holiday to celebrate. Who doesn’t like delicious ice cream?
This is the perfect ice cream to celebrate this holiday with, because it’s kind of like cake and ice cream in one. Or it would be a perfect option for any special occasion or a birthday celebration. But really it’s great for any day of the year, it’s one of my favorite ice creams, and I just know you’ll love it too.
In case you aren’t ready to celebrate National Ice Cream Day tomorrow, don’t worry. The whole month of July is National Ice Cream month – so it’s a good excuse to enjoy homemade ice cream every day of the month.
This is the best cake batter ice cream out there. It’s as good as you’ll get at your favorite ice cream shop, even Cold Stone Creamery if I do say so myself. It’s the perfect frozen treat to satisfy your sweet tooth.
This ice cream uses only 7 simple ingredients, and only a few kitchen tools. It’s got actual cake mix in it for the perfect cake batter flavor.
- milk – use a whole milk instead of skim milk for the creamiest results.
- granulated sugar – this adds sweetness to your ice cream
- half and half (or heavy cream) – the ice cream will be richer and creamier with heavy cream, I’ve made it both ways.
- vanilla extract – for a little flavor
- sea salt – just a dash to balance the sweetness
- yellow cake mix – for the perfect flavor of cake batter, use actual cake mix!
- rainbow jimmie sprinkles – an optional mix in to add fun colors to the ice cream.
Tools you need for this recipe:
How to make cake batter ice cream?
- Add the milk and sugar to a small pot over medium heat, and stir it together until the sugar is dissolved. Remove it from the heat and let it cool for a few minutes.
- Add the sugar milk, half and half, vanilla extract, salt, and cake mix to a large bowl and stir them together until combined.
- Pour the ice cream mixture into the prepared bowl of an ice cream machine and let it mix until it starts to thicken like a soft serve ice cream.
- Pour in the sprinkles if you’re using them and let it run for another 5 minutes, or until the sprinkles are mixed throughout.
- Scoop the ice cream out of the machine into a 3QT airtight container and cover it tightly. Place it in the freezer for at least 6 hours to freeze and make the ice cream scoopable.
Tips and Tricks:
- Use jimmie sprinkles (the longer type) as they won’t bleed into your ice cream and other kinds will.
- Use heavy cream (or half heavy cream, half Half and Half for a creamier ice cream base).
- Add in up to 1.5 cups of mixins when you add the sprinkles. Some yummy options would be, chopped up Golden Oreos, or bite sized pieces of cake.
- Use the powdered dry cake mix, not prepared cake mix.
- I recommend using a yellow cake mix, or funfetti cake mix for the most “cake batter” flavor. But any cake mix will work, chocolate cake mix, or white cake mix will also give you a delicious flavor.
How to heat treat your cake mix?
Raw cake mix can contain harmful germs like E. coli. So it is safest to cook or bake the mix before eating, or using in any raw recipes.
You can heat treat your cake mix by spreading it out on a baking sheet and baking it at 350 for about 5 minutes, or until it reaches an internal temperature of 160 F.
How to store ice cream?
Cover your ice cream tightly with a container with a lid, or wrapped in plastic wrap, then foil to store. Keep it in the back of your freezer to keep it the coldest and prevent ice crystals from forming on top of your ice cream.
It will store for at least 2 weeks.
If you love licking the beaters, and cleaning out the bowl of cake batter, then you will love this cake batter ice cream.
More cake batter recipes:
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Cake Batter Ice Cream
- 1 cup whole milk
- 1 cup granulated sugar
- 3 cups half and half (or heavy cream)
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 3/4 cup yellow cake mix (heat treated)**
- 6 TBS rainbow jimmie sprinkles (optional)
- Large Mixing Bowl
- Combine the milk and sugar in a small pot and heat over medium.
- Heat it for a few minutes, stirring occasionally until the sugar is dissolved. Let it cool for a few minutes.
- Add the sugar milk, half and half, vanilla extract, salt and cake mix to a large bowl. Stir well to combine.
- Pour the mixture into an ice cream maker (make sure you prepared your bowl in the freezer ahead of time). and let it churn until it's thickened like a soft serve ice cream, according to your manufactures instructions. (I mixed mine for 30 minutes.)
- Add sprinkles and let the ice cream churn for an additional 5 minutes.
- Scoop the ice cream into a 3QT container, and cover it tightly with a lid, or plastic wrap and foil. Freeze for 6 hours to overnight to make the ice cream scoopable.
*This post contains affiliate links.
Recipe first posted on July 21, 2013. Photos and text updated on July 14, 2018.