Recipes

Cake Batter Ice Cream

The only thing better than ice cream is ice cream and cake. Or possibly even better than that, ice cream that tastes like cake. And what’s the best way to make ice cream taste like cake? Add cake mix!

This is another recipe I made for a big group of kids, and it got rave reviews. I made two quarts, one colored pink and one colored purple, served it on waffle cones, and let the kids add sprinkles for their own masterful creations. It was a definite hit. And it really does taste just like cake batter.

2 large eggs
1/2 cup sugar
2 cups heavy whipping cream
1 cup whole milk
1 teaspoon pure vanilla extract
1 cup yellow cake mix, sifted

(makes about one quart)

Follow the directions for the Sweet Cream Base recipe, but use 1/2 cup sugar instead of the usual 3/4 cup since the cake mix contains sugar also. After it cools a bit, add the vanilla and the sifted cake mix. Add pink, blue, or purple food coloring if desired. Chill the mix to 40 degrees F (5 C) or below and then churn in an ice cream machine.

Warning: In light of the recent warnings about not eating raw flour, I think this recipe needs to be adjusted because of the cake mix. One thought is to add the cake mix to the cream, milk, and eggs while heating them on the stove. My directions in the Sweet Cream Base recipe include heating the mix according to the CDC’s requirements for pasteurization because of the eggs, but I think it should take care of the flour also. I haven’t tried this, however, and even after I do, I can’t take responsibility if you decide to make this recipe yourself. I’ll do some more research and see if there are other options such as buying heat treated cake mix or flour. Let me know if you come up with other ideas.

Comments

10 comments for “Cake Batter Ice Cream”

  1. Anna Smith wrote:

    I really like this one. =) I mean the recipe is good. Thanks for sharing

    January 17, 2013, 9:04 pm
  2. Fred Smith wrote:

    Great recipe! I’ll have to see if I can make a bunch of it in one of my ice cream machines and offer it to my clients. Thanks for sharing!

    February 11, 2013, 10:17 am
  3. Michelle wrote:

    Ice cream that tastes like cake – definitely a winner – I can’t wait to try this, thanks for sharing.

    February 15, 2013, 6:48 pm
  4. Anders@icecreamnation.org wrote:

    Dear Russell,

    Just wanted to say that it is great to see you back posting again:-) I love your website and really enjoy reading your posts – thank you!

    March 1, 2013, 2:47 am
  5. Karina wrote:

    Does the cake batter leave any gritty texture?

    May 29, 2013, 8:51 pm
  6. Russell wrote:

    Hi Karina,

    I sifted the cake mix, so it dissolved pretty well into the mix. I thought it was actually very smooth ice cream, and the flour acted sort of like a stabilizer, removing some of the icy texture. I’ve even seen some older ice cream recipes call for a small amount of flour, so it’s not a completely new idea. And it really does taste just like cake batter. :-)

    Russell

    June 8, 2013, 7:19 am
  7. Karina wrote:

    I’ll have to give that a try. Some of our recipes that use a dry ingredient are the best (like cocoa powder), so I can see how cake mix might do the same. Thanks for clarifying!!

    June 10, 2013, 9:09 am
  8. tony wrote:

    What do you mean by SIFTED?

    July 4, 2013, 11:18 pm
  9. Brian wrote:

    You don’t have to cook the cake mix? I’ve seen a recipe for cake batter ice cream, and they mentioned how the cake mix needs to be cooked beforehand because it contains raw flour. Why doesn’t this need to be cooked?

    September 12, 2020, 12:22 pm
  10. Russell wrote:

    Hi Brian,

    Thanks for bringing this to my attention. In light of the recent warnings about not eating raw flour, I think this recipe needs to be adjusted because of the cake mix. One thought is to add the cake mix to the cream, milk, and eggs while heating them on the stove. My directions in the Sweet Cream Base recipe include heating the mix according to the CDC’s requirements for pasteurization because of the eggs, but I think it should take care of the flour also. I haven’t tried this, however, and even after I do, I can’t take responsibility if you decide to make this recipe yourself. I’ll do some more research and see if there are other options such as buying heat treated cake mix or flour. Let me know if you come up with other ideas. I’ve updated the recipe to include a note about this.

    Thanks!
    Russell

    September 12, 2020, 5:25 pm

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