This post may contain affiliate links. Please read my disclosure.
There is something about ice cream that brings my family together. My Father-in-Law is seriously addicted to this stuff and my kids have inherited his affinity for the it. Needless to say, we spend way to much time (and money) visiting ice cream shops. One of the kids’ favorite is the Cake Batter Ice Cream from Cold Stone Creamery. So I figured, why not give it a shot and make my own copycat version.
Gone are the days of raw egg in the mix. Gone are the days of trying to cook the egg in the mix without scrambling the eggs. This recipe is only 6 ingredients and requires ZERO cooking time. Just mix it up, add it to the frozen ice cream maker container, and you’ve got ice cream!
Have I mentioned before how much I love my ice cream maker? Seriously….I use this baby so much and recommend it to everyone. I love my Cuisinart Ice Cream Maker. I don’t have the top of the line, just an old version that is a total work horse. I’ve had it for a lot of years and she’s still going strong! There is nothing quite like homemade ice cream.
I can’t think of a better way to fit in my family’s daily dairy needs than with Cake Batter Ice Cream. My kids don’t usually just drink milk and since they are still growing I like to make sure they get enough in other forms….and ice cream totally fits the bill! Hey, I’m trying to be a cool mom! Don’t judge me!
Cake Batter Ice Cream
Ingredients
- 1 cup whole milk, well chilled
- 1/2 cup granulated sugar
- 2 cups half and half, well chilled
- 2 tsps pure vanilla extract
- 3/4 cup cake mix
- 1/4 cup rainbow sprinkles
Instructions
- Place freezer bowl of ice cream maker into the freezer. Freezer for 12-24 hours.
- In a medium bowl, whisk the milk, sugar, half & half, and vanilla until the sugar is dissolved. 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). During the last 5 minutes, pour in rainbow sprinkles.
- Remove ice cream from freezer bowl and place into a separate container. Place ice cream into the freezer to further harden for several hours or overnight.
Nutrition Information:
Yield: 3 Serving Size: 1 cupAmount Per Serving: Calories: 575 Total Fat: 25g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 65mg Sodium: 354mg Carbohydrates: 80g Fiber: 0g Sugar: 65g Protein: 9g
Disclaimer: This post was made in partnership with AZ Milk Producers. All opinions and thoughts are my own.
Join the Club!
Get delicious recipes delivered straight to your inbox each week! Plus learn how to take back suppertime in your home.
And get started with my NEW Take Back Suppertime 5-Day Jump Start Guide.
Holly says
September 25, 2015 at 3:51 amI just made this this afternoon and it tastes soo good! I have been craving this exact ice cream for ever and this was even better than what i thought. I reduced the sugar to a 1/4 cup because it was still super duper sweet
Holly says
September 23, 2015 at 11:58 pmCould you use normal whipping cream?
Wendy O'Neal says
September 24, 2015 at 9:59 amI don’t see why not Holly. I bet it would be great.
Rosie @ Blueberry Kitchen says
March 31, 2013 at 1:21 pmWhat a great idea, your ice cream looks so delicious!
Krystle(Baking Beauty) says
March 26, 2013 at 8:09 pmI adore getting this at my local ice cream shop. Can’t wait to make it at home this summer!
amft says
March 27, 2013 at 6:53 amThanks Krystle. I can’t believe how easy it was to make this!
Alaina @ Fabtastic Eats says
March 26, 2013 at 7:13 pmomg this sounds amazing! Ive been going back and forth for weeks on getting an ice cream maker, Im even looking at the Cuisinart one! I wish I had this, I love coldstone ice cream! great copycat!
amft says
March 27, 2013 at 6:55 amAlaina…you have to get an ice cream maker! They are so fun!
Scarlet Paolicchi says
March 25, 2013 at 2:35 pmThis looks so simple & delicious! I’ve never heard of adding cake mix in an ice cream recipe, but it opens up a whole set of new possibilities: red velvet, funfetti, & carrot cake ice creams are some I’d definitely like to try!
I’ve added this page to my StumbleUpon. 🙂
amft says
March 25, 2013 at 4:23 pmThanks Scarlet! I know….whole new world!!!! 🙂
Bob says
March 25, 2013 at 12:42 pmLove it!
amft says
March 25, 2013 at 4:34 pmThanks MadSCAR!
Tammi @ My Organized Chaos says
March 25, 2013 at 8:37 amI want an ice cream maker JUST to make this, wow!!!
*drooling*
amft says
March 25, 2013 at 4:33 pmTammi…you must get one. They are fabulous!
Jenni Ferris says
March 25, 2013 at 8:25 amI have to make this! Thank you for sharing.
amft says
March 25, 2013 at 4:23 pmThanks Jenni!
Belinda @zomppa says
March 25, 2013 at 7:42 amI know too much sugar isn’t good for you, but like you guys, I can’t resist a good ice cream!
amft says
March 25, 2013 at 4:24 pmI agree Belinda…but a good ice cream is just so….well…GOOD!
Kat says
January 25, 2015 at 11:03 pmI’ve just come across this post, and just have 1 question. Where it says 3/4 cup cake mix, is that the dry mix straight out of the packet, or is it the prepared batter?
Wendy O'Neal says
January 26, 2015 at 9:12 amHi Kat! You use it as a dry mix…not prepared! Enjoy! ~wendy