Easy Cake Batter Ice Cream Recipe

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.

a ceramic bowl with scoops of ice cream, topped with sprinkles and a lit birthday candle.

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.
  • 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.

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.

The ingredients needed to make cake batter ice cream without eggs, measured and arranged in separate bowls.

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.

For the complete list of ingredients and instructions for making homemade cake batter ice cream, please see the recipe below.

a ceramic bowl filled with scoops of cake batter ice cream, topped with rainbow sprinkles

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.

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.

a hand holding a vintage spoon, digging into a bowl of homemade cake batter ice cream

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

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Did you make this Homemade Cake Batter Ice Cream Recipe? Leave a Comment Below letting us know what you thought and if you added any additional add-ins.

a ceramic bowl with scoops of ice cream, topped with sprinkles and a lit birthday candle.

Cake Batter Ice Cream

Yield: 10 Servings
Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

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


  • ¾ cup dry vanilla cake mix
  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cake batter extract, optional
  • ½ teaspoon kosher salt


  1. Freeze your ice cream maker according to the manufacturer’s instructions. 
  2. Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper. 
  3. Spread the vanilla cake mix evenly over the parchment and bake it for 10 minutes, or until the temperature of the cake mix reaches 165F.  Remove the cake mix from the oven and let it cool completely.
  4. Add the heavy cream, whole milk, granulated sugar, cooled cake mix, vanilla extract, cake batter extract and salt to a blender and blend until well combined– about 1 minute. Ensure that the cake mix is thoroughly incorporated and no lumps remain.
  5. Pour the ice cream base into your ice cream maker and churn it according to the manufacturer's instructions until it reaches a soft-serve consistency. In my Kitchenaid Ice Cream Attachment, this took about 18 minutes. 
  6. Transfer the ice cream to a loaf pan and wrap it tightly with plastic. Freeze until set– about 4 hours. 
  7. Scoop, top with rainbow sprinkles, and enjoy. 


    • We’re using vanilla cake mix to add the “cake batter” flavor to the ice cream. Don’t skip step 3– the cake mix needs to be heat treated to remove any bacteria that may be in the flour before adding it to the ice cream.
    • Any type of cake mix will work in this recipe. Choose vanilla or yellow cake for the classic cake batter flavor.
    • Cake batter flavor is optional but highly encouraged! It really enhances the “cake batter” flavor of the ice cream.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 18gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 56mgSodium: 153mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 2g

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