Cake Batter Ice Cream

If you like to lick the beaters after mixing up a cake, then Cake Batter Ice Cream is going to be one of your favorites!

This cake batter ice cream recipe tastes similar to Cold Stone Creamery’s version, and it’s so simple to make, with just 7 ingredients and a simple Philadelphia-style method.

That means that this ice cream is egg-free, and doesn’t start with a custard. Just mix up the ice cream base in your blender and add it to the machine!

Cake and ice cream is a classic combination, and this delicious homemade cake batter ice cream recipe combines both desserts together in the best way!

With vanilla cake batter stirred right into the creamy and sweet ice cream base, every bite will remind you of the buttery, vanilla goodness of raw cake batter, but without the danger of eating raw eggs.

In fact, we’ll actually cook the powdered cake mix before mixing up this recipe, to be extra certain that the cake batter ice cream is safe to eat.

Why You’re Going to Love This Cake Batter Ice Cream Recipe

This easy recipe for cake batter ice cream is made using the Philadelphia-style ice cream method. That means, instead of making a custard using egg yolks, we’ll just need to mix together all of the ingredients before churning.

I’ll tell you how you can turn this recipe into a No Churn cake batter ice cream too!

If you’d prefer the extra rich texture that comes from French-style ice cream recipes, check out my Birthday Cake Ice Cream Recipe. It’s very similar in flavor to this one, but with a different, and slightly more complicated method.

The main difference between birthday cake ice cream and cake batter ice cream is that birthday cake ice cream generally includes bits of baked cake swirled into it.

This ice cream recipe is super smooth and without add-ins, but you can certainly feel free to add some if you like!

Ingredients in Homemade Cake Batter Ice Cream

Vanilla Cake Mix – We’re using vanilla cake mix to add the “cake batter” flavor to the ice cream. Choose a white or yellow cake mix. Yellow cake will be more buttery, and give your cake batter ice cream a darker color than is pictured here. Try it with gluten-free cake mix too!

Heavy Cream and Whole Milk – The combination of heavy cream and whole milk results in a rich and creamy ice cream that is perfectly scoopable. I highly recommend using both for the best consistency! 

Sugar – Granulated sugar sweetens the ice cream.

Pure Vanilla Extract – Vanilla extract enhances the sweetness and vanilla flavor of the cake mix. 

Cake Batter Extract – Much of the flavor for this recipe comes from the cake mix and vanilla extract, but this specialty extract will take it up a notch! It’s technically optional, but if you can find it, try it. Look for it in your store’s baking aisle or the cake aisle of your craft store.

Kosher Salt – Salt helps balance out the sweetness of the ice cream.

How to Make Cake Batter Ice Cream from Scratch

Start the day before by making sure that the bowl for your ice cream maker has at least 24 hours to freeze solid.

1. First, we’ll need to heat treat the dry cake mix. Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper. Spread the cake mix evenly over the paper and bake for 10 minutes, or until the temperature of the cake mix reaches 165°F. Remove the cake mix from the oven and let it cool completely.
2. To make the cake batter ice cream base, add heavy cream, whole milk, granulated sugar, and vanilla extract to a blender.
3. Then pour in the cooled cake mix. Use the parchment paper to easily transfer it!
4. Blend for about 1 minute, or until well mixed and free of lumps.
5. Add the ice cream base to your ice cream maker and churn it according to the manufacturer’s instructions until it reaches a soft-serve consistency.
6. Transfer the ice cream to a loaf pan and wrap it tightly with plastic. Freeze for at least 4 hours, or until solid.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for making homemade cake batter ice cream, please see the recipe below.

How to Store Cake Batter Ice Cream

Store this homemade vanilla cake batter ice cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.

Tips for Making This Cake Batter Ice Cream Recipe

Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome.

Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes. Your ice cream base needs to be cold when you add it to the machine. If needed, chill it in the fridge or freezer for up to an hour.

Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.

Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.

Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, but it also helps with the texture. Sugar is essential for the creamy texture of ice cream.

What is in Cake Batter Extract?

It’s basically a flavor compound that combines buttery notes with vanilla and sometimes nutty flavors too. It makes whatever you add it to taste like cake!

Please check the ingredients in your cake batter extract if you have nut allergies. Some extracts are nut-free, while others are not.

No Churn Cake Batter Ice Cream Directions

You can turn any ice cream recipe into a no-bake ice cream recipe – It’s simple:

Chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients.

Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture in your no-churn cake batter ice cream.

Cake Batter Ice Cream Add-Ins

Why wait to add sprinkles to the ice cream after you serve it? Toss them in at the end of churning to make this ice cream look like a funfetti birthday cake!

Cake batter ice cream can also be enhanced with any of your favorite ice cream mix-ins. Try chopped Oreos, mini chocolate chips, or a ribbon of fudge sauce stirred in just before the final freezing step.

Why Do I Need to Bake Dry Cake Mix?

Food safety rules indicate that flour should not be eaten raw. So, since cake mix is made with flour, and we aren’t cooking the ice cream base, we need to “cook” the cake mix to kill any potential bacteria.

It only takes 10 minutes to heat treat cake mix in a 350°F oven. Don’t skip this step, please!

More Delicious Homemade Ice Cream Recipes

• Sprinkles Ice Cream
• Strawberry Shortcake Ice Cream
• Cookies and Cream Ice Cream
• Butter Brickle Ice Cream
• Neapolitan Ice Cream

Our Favorite Ice Cream Making Tools:

• Cuisinart 2QT Ice Cream Maker – Works with ice cream, sorbets, and frozen yogurt.
• Loaf Pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
• Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
• Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.

Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.

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