Cake batter ice cream is a special treat for a summer day. It’s so quick and easy to make, it just takes 10 minutes to whip up a batch and only three simple ingredients and no churning! Stir in sprinkles for a funfetti-style creamy ice cream that kids and adults alike will love! Perfect for your next birthday celebration – it’s so easy and there are no special tools required.
Sweet homemade vanilla ice cream blended with yellow cake mix makes a delightful, creamy cake batter ice cream! When it comes to kids, always add sprinkles.
It’s perfect just served in a bowl with a spoon, but if you are feeling extra indulgent, why not drizzle over a little chocolate sauce?
I’ve made so many delicious homemade no churn ice cream recipes that I created a round up for you – don’t skip these 18 no churn ice cream recipes!
Cake Batter Ice Cream
This is a no fuss, no mess recipe to help you get your fix when you’re craving your favorite local ice cream shop! It’s incredible on its own or with fresh edible cookie dough – there’s no better way to enjoy it!
Why You’ll Love It
Ingredients and Substitutions
- Heavy Cream – Heavy cream whips really well and will hold its shape for longer than other creams, so it’s best not to substitute this. It’s the key to a creamy finish. You can also use heavy whipping cream.
- Sweetened Condensed Milk – Condensed milk adds sweetness and it also softens it to allow for easy scooping. To make it less sweet you can use low fat or fat free.
- Yellow Cake Mix – Use your favorite cake mix to make this recipe really come alive!
- Optional: SPRINKLES! They add a fun pop of color!
Variations
- Birthday Cake Batter Ice Cream – Substitute funfetti cake mix or add sprinkles.
- Brownie Batter Ice Cream – Use a cup of brownie mix for brownie batter ice cream.
- Wedding Cake Batter Ice Cream – Substitute white cake mix for yellow cake mix and add 2 teaspoons of almond extract.
Tool to Use
A standard-size loaf pan is the perfect size and shape for freezing homemade ice cream. Simply press a piece of plastic wrap over the top!
How to Make Cake Batter Ice Cream in Just 3 Easy Steps
- Whip – In a mixing bowl, whip heavy cream until stiff peaks form.
- Blend – Add sweetened condensed milk and cake mix until completely smooth/dissolved.
- Add – any sprinkles or mix-ins you’d like.
- Freeze – Pour into loaf pan, freeze 2+ hours and enjoy!
Tips
- Freeze in small containers to expedite the freezing process.
- Stiff peaks are when you can lift the beaters and peaks form without drooping at the tips. If the tips fold over, the cream isn’t ready yet.
- You can use a stand mixer to make this cookies and cream ice cream, or a hand mixer. If you don’t have either of these, you can make whipped cream with a whisk, but it takes a lot of patience!
- If the ice cream is hard to scoop straight out of the freezer, you can let it sit at room temperature a bit until it softens up.
- Optional: Heat Treat Cake Mix. Preheat oven to 350 degrees F. Spread cake mix on a baking sheet. bake for 5 minutes and allow to cool.
Frequently Asked Questions
This cake batter ice cream mixture will only take about 10 minutes to make and then you need to freeze it for at least 2 hours before serving. Homemade ice cream can be kept in an airtight freezer-safe container for up to two weeks, after that ice crystals will start to form.
Cold Stone cake batter ice cream was invented by a Cold Stone Creamery franchise owner in 2003. Since then, the flavor has exploded in popularity and just about every ice cream brand has its own version (but of course, you can’t beat homemade!).
No! Cake batter ice cream is made with actual cake mix, while birthday cake ice cream is flavored with vanilla or buttercream and usually decorated with sprinkles. You can make a hybrid birthday cake batter ice cream by adding chocolate chips and rainbow sprinkles and/or using Funfetti cake mix with this recipe – the perfect ice cream combo!
Cake batter ice cream essentially tastes like frozen cake batter! All that thick, sweet, cakey goodness but in ice cream form. If you’ve got any hint of a sweet tooth, it’s sure to become one of your favorite ice creams.
How to Store
- Freeze – Store in an airtight container in your freezer (you can seal a container with plastic wrap in a pinch). It will keep for about two weeks before the texture becomes grainy and ice crystals begin to form.
More Ice Cream Inspiration
Cake Batter Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk (14 fluid ounces)
- 1 cup yellow cake mix
Optional
- 1 cup sprinkles
Instructions
- In the mixing bowl of a stand mixer, whip heavy cream until stiff peaks form. (You can use any type of mixer you have on hand.)
- Blend in sweetened condensed milk and cake mix until completely smooth/dissolved.
- Add optional sprinkles, or any of your favorite mix-ins.
- Pour into loaf pan, freeze 2+ hours and enjoy!
Julie’s Tips
Tips:
- Freeze in small containers to expedite the freezing process.
- Store in an airtight container in your freezer (you can seal a container with plastic wrap in a pinch). It will keep for about two weeks before the texture becomes grainy and ice crystals begin to form.
How to Heat Treat Cake Mix:
While this step is not required, it is an option for an added layer of safety. Preheat oven to 350 degrees F. Spread cake mix on a baking sheet. bake for 5 minutes and allow to cool.Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I donโt understand where you say to put in the cake mix
Do you mix in one cup of the dry or is the cake mix prepared with all the ingredients like you were going to bake a cake (wet)
Lol. I sure will! Thank you for responding to my question!
Can you make this in an ice cream maker?
Absolutely! Make some for me too, please? I need to add this to our list for the 4th, it’s a favorite!
Please place me on your e-mail list.
Thanks.
Thank you, Cathie! I’m so happy to have you. I hope your fall is off to a beautiful start!
I’m all about cake batter anything!! So good plus it’s fun for kids!