Summer screams ice cream season!
If you’ve stumbled on this page looking for a Cold Stone Creamery cake batter ice cream dupe…well I don’t know what to tell you. Kidding! This recipe is definitely the next best thing if you find yourself, like me, living in a rural area with your nearest Cold Stone Creamery over an hour away. Rather than making the trip every so often, or even if you’re just trying to save money, invest in an ice cream maker and enjoy some Cold Stone Creamery ice cream anytime you want.
I definitely cannot take all the credit, the original recipe is linked here and I have modified it over time. I have been craving Cold Stone Creamery for months. With the closest location so far away, I just cannot bring myself to drive there. The typical birthday cake remix has cake batter ice cream, rainbow sprinkles, fudge and brownie bits. Homemade cake batter ice cream and brownies are excellent on their own, but fudge and rainbow sprinkles just bring it all together. I will also share my homemade brownie recipe in another post.
The only negative? Not only will you need this around 24/7, but it also requires an ice cream maker. I suppose you could mix up the ingredients and put them in the freezer, without using an ice cream maker, but the consistency may be lacking quite a bit. I used the KitchenAid ice cream maker attachment to make this delicious cake batter ice cream. Using the quantities below it will completely fill a 2qt machine, so you’ll have a lot of ice cream.
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup yellow cake mix
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- Make sure the freezer bowl has been in the freezer for the required amount of time before using, which varies depending on the ice cream maker.
- Whisk the milk and sugar together in a large bowl until the sugar is dissolved.
- Add in heavy cream and vanilla extract.
- Add in cake mix, stir until there are no lumps.
- Pour mixture into a freezer bowl and mix until it is thick and creamy, about 20 minutes.
Enjoy right away or scoop into a separate container to store in the freezer.
Surprisingly this recipe barely requires any ingredients at all and is exceptionally easy to make. I definitely have played with the original recipe many times adding more or less cake mix, varying the milk/heavy cream ratio and trying different cake mixes. Be adventurous and try different cake mixes or maybe even substituting vanilla extract for almond or coconut. Let me know in the comments below if you try this Cold Stone Creamery cake batter ice cream dupe or if you try any other combinations.
Want me to try and recreate some other Cold Stone Creamery creations? Contact Me!