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Nutrition Facts
Serving Size 1 1/2 cup servings 102g Recipe makes 10 1/2 cup servings)
Calories 303
Calories from Fat 180		(59%)
Amount Per Serving		%DV
	Total Fat 20.1g	30%
	Saturated Fat 11.7g	58%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 130mg		5%
Potassium 89mg		2%
Total Carbohydrate 29.5g		9%
	Dietary Fiber 0.1g	0%
	Sugars 24.8g
Protein 2.5g		4%
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Recipe #128952 | 30 min | 5 min prep | add private note

⁽⁸⁹⁾ RATE IT NOW Print Recipe

By: SStemp
Jul 7, 2005

I made this recipe after falling in love with Coldstone and Carvel's Cake Batter Ice Cream. I recommend using Splenda instead of sugar since there is sugar in the cake mix. You can use 2 teaspoons of vanilla extract if you please. You can also use 3/4 cup of cake mix. THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART)

10 1/2 cup servings (change servings and units)

Ingredients

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix

Directions

1
Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
2
In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3
Stir in the heavy cream and vanilla to taste.
4
Stir in cake mix, making sure there are no lumps.
5
Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
6
Remove ice cream from freezer bowl and place into a separate container.
7
Place freezer bowl and the ice cream into the freezer to further harden.

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Featured Reviews for This Recipe

From: SteelerSue

On Oct 10, 2009

In a word, awesome! MY DSs love the Cold Stone version and couldn't wait to try this. Needless to say they ate the whole batch and I was left scraping the bowl. Thanks.

0 people found this review helpful

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From: Inked

On Oct 8, 2009

0 people found this review helpful

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From: Chef #244019

On Sep 17, 2005

Ok, this recipe is awesome. As for the person who wrote about Bruster's...this is where I have had this ice cream as well. But, I do have an addition to this recipe. They make a birthday cake ice cream. It's the same recipe, but you add frosting and sprinkles. I added these after the freezer part, and just hand mixed them in. Tastes just like it. As for the lumps...I sifted my cake mix in there and it worked great. This is my 2nd go around with this one. Thank you so much.

28 people found this review helpful

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From: Maito

On Jul 23, 2007

Fantastic! I did 2 cups of cake mix to really punch up the flavor, only 1/2 cup of sugar, and all nonfat milk. It was perfect! I did change this to the stovetop cook method though, using 2 egg yolks. The reason being for food safety, after Coldstone had their cake batter ice cream recall (raw cake mix can apparently contain harmful bacteria — the company presumes you are baking it in the oven). It worked fine, I just added the cake mix through the tube into a whirring food processor before heating it to 160 degrees on the stove). Delicious!!!

23 people found this review helpful

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