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:
- small pot
- rubber spatula
- mixing bowl
- ice cream maker
- 3 qt. loaf pan
- ice cream scoop
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:
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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)
- 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.
Love homemade ice cream and this cake batter recipe was amazing! Plus, it was so easy to make. Safe to say this did not last long in my house!
My kids loved your batter ice cream, especially those colorful sprinkles. Thank you for this awesome recipe!
Lacey S says
We made this tonight as part of the July recipe challenge and it is absolutely delicious. I usually get cake batter ice cream when we go to a certain “chilly rock” ice cream place and this is so good I don’t think I’ll ever need to order out again! Five stars!
Alisha B says
I’ve been craving ColdStone’s cake batter ice cream but we don’t have one anywhere near us so when I saw this recipe and that the monthly challenge was ice cream I knew I had to try it! Totally satisfied my craving, so delicious!
So glad it was a hit!
Tara Bacon says
Hi, can you make this a week ahead of time? Will it be good in the freezer that long do you know?
It usually is best within 2 weeks in the freezer, so it should be fine within 1
Sean Bush says
What size ice cream make is this for? I have a 4 quart maker.
I have a 2 quart ice cream maker that I use.
This recipe of ice cream looks amazing. Thanks for the recipe.
Thanks so much. Let us know what you think after you make it.
Made it according to the recipe yesterday. I made a double batch and shared with my son’s friends. It was a huge hit. I loved it as well. You cannot go wrong following the exact recipe, your family and friends will enjoy. I plan on experimenting with the recipe, maybe switching in some heavy cream for some of the half and half. Or perhaps use some Fairlife milk or sweetened condensed milk. But as I said, it’s a great recipe as is and I’ll definitely keep it in my recipe book. Thank you for sharing…
Fantastic ice cream! I’ve made it for my family, church gatherings and my employees too.
Thanks for posting the recipe!!
Absolutely perfect ice cream! I’m going to make it for a party and I know it will be a hit. Thank you for posting the recipe!!
How much ice cream will this recipe yield?
I think it makes about 8 cups
Thanks for this recipe! I cannot tell you just how delicious it turned out! My kids all gave it very enthusiastic thumbs up…..the sprinkles made it over the top for them. (And I’m something of a cake batter fan so I found it slightly difficult to share 😉 We will definitely repeat this one. 😊
Is it necessary to cool the ingredients after mixing for a awhile.
Aimee Berrett says
I’m not sure what you mean, I didn’t cool the ingredients after mixing them all together/before putting them into the ice cream maker.
My husband and son said this was the best ice cream they’ve ever eaten. Period. I did use cream instead of milk, and I used a whole cup of cake mix because I love it so much. ☺ Next time I may leave out the salt, because I thought it was too salty. Thanks for such a great recipe. It doubles well!
Do I have to use a yellow cake mix, or would a white cake mix (I have French Vanilla on hand.) work? Also, I thought about trying it sometime with a gluten free cake mix. Do you think that would work?
Thanks for the recipe!
Aimee Berrett says
A gluten free or white cake mix should work fine! Yellow cake mix is more of the typical “cake batter” flavor, but any would be good I think!
Sorry if stupid questionn….do you make cake mix as per package or add the dry cake mix?
Aimee Berrett says
Dry cake mix 🙂
Is a ice cream mixer necessary?
Aimee Berrett says
I’ve never tried this recipe without an ice cream mixer, however there are a few methods of making ice cream without a mixer I think would work.
Averie @ Averie Cooks says
Your ice cream looks so good! I made some Golden Oreo Funfetti Cake Batter ice cream about 6 weeks ago and seeing your pics, reminds me of it.
Yes. You really must. We had it for dessert last night with homemade magic shell on top. So. Good.
What’s not to like about tasting like funfetti frosting. Its the best. I have to make this.
I know right? I love funfetti!!!