90 Reviews of Cake Batter Ice Cream

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.

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!!!

From: BuzzBuzzBee

On Mar 17, 2008

This was so yummy, so easy and so rich, but i am a little concerned now after reading that cold stone had some problems with their recipe because of salmonella...because cake batter is supposed to be cooked. Anyone else??! ""Investigators focused their attention on the powered cake mix. General Mills contact, Sarah Geisert, provided a list of ingredients for the cake batter mix which included spray-dried egg whites and flour, items that have previously been shown to be contaminated with Salmonella." The FDA repeated their warning. "This Cake Batter Ice Cream was prepared in food service establishments. The preparation involved adding a dry cake mix to a pasteurized sweet cream base and the combination did not undergo additional processing prior to freezing. Dry cake mix is a product that has been designed to be rehydrated and then cooked. Dry cake mix should not be considered a ready-to-eat food because it has not been processed to ensure that pathogens have been destroyed or reduced in numbers to an acceptable level. Ready-to-eat foods are typically processed to ensure that they are safe to consume without further cooking. Similar products, such as "cookie dough" ice creams and "cake mix" milk shakes, could also pose a serious food safety risk if they are prepared with ingredients that are intended to be cooked." "

From: Chef Romilon

On Jul 3, 2009

WOW! This is better than cold stone! I made it with skim milk and heavy cream. Next time I think I am going to try skim milk and half and half and using the blueberry mix that someone else suggested. I think I will cut the sugar down a little also. It was very sweet.

From: AnnaBanana14

On Jul 9, 2009

Wow, this was sooo good! It tasted just like Coldstone's Cake Batter Ice Cream, which is awesome because their only branch by me closed recently. Now I know how to get my fix! I didn't follow the recipe exactly; in fact, I don't have an ice cream maker. I used the method described in Homemade Ice Cream...in a Bag!, which explains how to use a bag, some ice, and some salt to make ice cream without an ice cream maker. I didn't think it was going to work, but I love Cake Batter ice cream, so I had to try . It was a complete success, and we'll be making it many more times!

From: the6-sranch

On Jun 23, 2006

Yum...five stars isn't enough for this recipe! This was by far the best tasting ice cream I have ever had or made. It was very easy to make. I actually quadrupled it to use in my 6 quart ice cream maker. I ended up using a whole box of yellow cake mix, which would have been the equivalent of using 3/4 cup cake mix in the original recipe. More is definitely better. Thanks SStemp! I'm sharing this with everybody!

From: pumpkinpie

On Jul 19, 2006

I love the Cake Batter ice cream at Cold Stone, so I was very excited to see this recipe. I have made it a few times now, I've tried using 1% milk & it still turned out great. Now my son & I like this version even better than Cold Stone's. Thanks!

From: JPugh

On Jul 4, 2007

This recipe is awesome! I also used sugar and 1% milk, which others recommended, and it turned out great! It definitely tastes like Cold Stone. I made it for the first time for an ice-cream making contest my family held. I took 2nd place! (Old Fashioned Vanilla beat me by 1 vote.)

From: NMCocina

On Jul 6, 2009

I tried Coldstone's Cake Batter Ice Cream the other day. This IS their recipe. It tastes exactly the same! I loved how rich the ice cream tastes and it's a quick and easy recipe to make. I used 3/4 cup of cake mix and 2 teaspoons vanilla. This total recipe produced a little too much for my ice cream maker, but nothing a spoon in hand couldn't handle! Excellent!

From: Chef #531710

On Jul 6, 2007

I also made this for the 4th and my family loved it. I found that there was no need to put it in an ice cream freezer. I mixed it all together in a plastic container and let it freeze overnite. It was the perfect texture and much easier!