Cake Batter Ice Cream is one of the most popular flavors at Cold Stone Creamery — and for good reason! Now, you can enjoy a scoop (or two) without ever leaving home. Made with 7 simple ingredients, this birthday cake flavored ice cream is rich and creamy.
Cake Batter Ice Cream
I’m getting ready for summertime and stocking up on homemade ice cream recipes.
Just like the name sounds, Cake Batter Ice Cream from Cold Stone is a heavenly, creamy treat that really takes just like cake batter!
And, it’s easy to make at home — just 5 minutes of prep, and your ice cream machine does the rest.
If you loved licking the spoon when you were little, then this is the homemade ice cream recipe for you.
Looking for ice cream you can make without a machine?
You might want to try my Ice Cream in a Bag, this No-Churn Peaches and Cream Ice Cream, or maybe my No-Churn 2-Ingredient Strawberry Ice Cream.
Ingredient Notes and Substitutions
- Boxed Cake Mix – You’ll need a box of yellow cake mix, but do not prepare it according to the directions.
Measure out the appropriate amount of the powdered mixture and combine it with the other ingredients listed in this cake batter ice cream recipe.
- Heavy Cream and Whole Milk – Both are essential for getting the creamiest consistency.
To make it even creamier, swap the milk for half and half or sweetened condensed milk.
You may be able to use dairy-free substitutes, but I haven’t tried them myself. If you do, be sure your cake mix is also dairy-free!
- Vanilla Extract – The flavor really comes through, so be sure to use as high quality as you can get.
Tips for Making Birthday Cake Flavored Ice Cream
- Choose the right cake mix.
We tested this recipe with many cake mixes, and it was Pillsbury Classic Yellow Moist Supreme that came the closest to the classic Cold Stone Cake Batter Ice Cream flavor.
If you’re not aiming for a true copycat recipe, then you can use your favorite white or yellow cake mix!
- Wait to add sprinkles.
These will go in during the “mix in” phase of the churning process.
If your machine doesn’t have an option for this, it’s simply right before your cake batter ice cream is done.
You can also fold in the sprinkles after you transfer the mixture to the pan before it goes in the freezer.
- Soften before serving.
Once your homemade Cold Stone cake batter ice cream is ready, it will be quite firm!
Allow it to sit on the counter for a few minutes before scooping, or run your scoop under hot water (and dry) first.
Flavor Variations
There’s no reason you can’t make a chocolate cake batter ice cream by using a box of chocolate cake mix.
But, why stop there? After all, the best part of ordering cake batter ice cream at Cold Stone is choosing the mix-ins to go with it!
- Swirl in sauce. I’ve got easy homemade recipes for hot fudge, caramel sauce, and strawberry topping. Even jams and jellies would work!
- Like it chunky? Stir in chopped candy, mini marshmallows, crushed cookies, or chunks of edible cookie dough.
- Swap the sprinkles. Use different colors for different occasions — red and green for Christmas, pastel colors for Easter and springtime, or red and blue for patriotic holidays!
Cake Batter Ice Cream Recipe FAQ
What flavor is cake batter ice cream?
The cake batter ice cream at Cold Stone tastes like, well, frozen cake batter! It’s the perfect base for any number of mix-ins.
Some may describe it as a combination of butter and vanilla, which makes it taste like yellow cake mix before it has been baked.
Are cake batter and birthday cake ice cream the same?
No! Birthday cake flavored ice cream typically tastes like vanilla buttercream and is decorated with sprinkles.
This cake batter ice cream recipe uses actual powdered cake mix to make it taste like real batter.
Storing Cold Stone Cake Batter Ice Cream
If you can’t eat it all right away, store your birthday cake flavored ice cream in a shallow airtight container.
Press plastic wrap down onto the surface, then put the cover of the container over that.
This will help prevent ice crystals from forming on the surface of the frozen dessert.
Homemade cake batter ice cream can be kept in the freezer for up to 2 weeks. After that, it will start to get grainy.
Remember to store the ice cream in the back of the freezer. It has the most consistent cold temperature.
Never store ice cream in the freezer door. This can cause it to melt and refreeze which will affect the taste and texture.
Enjoy!
With love, from our simple kitchen to yours.
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Other Ice Cream Recipes
Cake Batter Ice Cream (Cold Stone Copycat)
Donna Elick
Cake Batter Ice Cream is easy to make at home and comes out so rich and creamy. Recreate this Cold Stone classic with 7 ingredients!
5 stars from 7 reviews
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
8 hours hrs
Total Time 8 hours hrs 5 minutes mins
Course Dessert
Cuisine American
Method Freezer
Servings 6
Ingredients
- 1 1/2 cups Pillsbury Classic Yellow Moist Supreme cake mix, unprepared
- 1/2 cup granulated sugar
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
- optional: 1/4 cup rainbow sprinkles
Instructions
Combine cake mix and sugar in a medium bowl. Whisk together until combined and free of clumps. Add milk and whisk until well combined. Add remaining ingredients and whisk until well combined again.
Add to ice cream maker. Freeze according to manufacturers’ ingredients. Add sprinkles during the ‘mix-in’ phase of churning or stir in when you transfer the frozen ice cream to the freezer. Transfer to a quart container and freeze until ready to serve.
Enjoy!
Nutrition
Serving: 1 | Calories: 527cal | Carbohydrates: 70g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 519mg | Sugar: 47g | Fiber: 1g | Calcium: 240mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published June 2015. Updated and republished July 2023
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