Cake Batter Ice Cream (Cold Stone Copycat)

Cake Batter Ice Cream is an clean recipe that is prepped in just five minutes. Made with 7 clean components this ice cream is rich and creamy, it’s far quickly to be your new favored taste with this make at home Cold Stone Copycat recipe.

Cake Batter Ice Cream

We are celebrating our 5-12 months anniversary right here at The Slow Roasted Italian and I could not think about a better manner to have amusing than with our new favored ice cream. Sprinkles and all. Huge way to all our readers, cheers to some other extraordinary 5 years.

My preferred a part of baking with my mom after I come to be growing up became in truth licking the beaters. I have become a cake batter lady from the phrase move and those beaters by no means did preserve enough batter so I’d smooth the bowl too. LOL. That has been the way so long as I can keep in mind, I actually love that cake batter.

About 18 years ago I moved to Arizona and my excellent buddy Chad (now my husband) delivered me to Cold Stone Creamery. Oh that have become a game changer for high quality. I am pretty certain that day I ordered sweet cream ice cream with truffles and almonds jumbled in. But in some unspecified time inside the destiny I sampled the cake batter and oh my phrase! I turned into hooked.

I don’t think I actually have long beyond to Cold Stone and walked out with out as a minimum a flavor of the cake batter ice cream. Do you take into account when they stopped making it? GASP!!! I have become so disappointed.

Perfect time to create your own at home. And that is what I finally did. This took about 10 different recipes and multiple cake mix varieties to get it just perfect, but it is. Trust me and the 6 quarts of Cold Stone Cake Batter Ice Cream that we have devoured.

My 6-year-old has turned me into a sprinkle lover and I couldn’t bare to make this ice cream without our favorite rainbow sprinkles included. Chad went so far as to buy a 7 pound container of rainbow sprinkles . Seriously. I am even packing a container of sprinkles for our upcoming vacation.

Sprinkles. Never leave home without them.

Speaking of simple recipes, of course our new cookbook { The Simple Kitchen  – available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a complete of eighty two short and smooth recipes which might be bursting with taste!!! Every recipe has a photograph for you to make your mouth water. It has slow cooker food, one-pot recipes, brief dinners, simple appetizers, cakes and greater!!! And we’ve protected kitchen hints to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don’t wait. Go and grab yours today! The Simple Kitchen <– click here to order.


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Helpful Tips to make Cold Stone Cake Batter Ice Cream Copycat:

  • We tested this recipe with many cake mixes and it was Pillsbury Classic Yellow Moist Supreme cake mix that gave it the Cold Stone Creamery flavor

What you will need to make Cold Stone Cake Batter Ice Cream Copycat:

  • Mixing Bowl I like a variety of mixing bowls and prep bowls and this set has them all.
  • Whisk I have had this set for over 10 years and it is still as good as the day I bought it. With 3 sizes there is a whisk for every job.


With love from our simple kitchen to yours.

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Check out more of our favorite dessert copycat recipes:

Copycat Starbuck’s Cranberry Bliss Bars

Copycat Cinnabon Cinnamon Stix

Retro Copycat McDonald’s Fresh Apple Pies

Yield: 1 QuartAuthor: Donna Elick

Cold Stone Cake Batter Ice Cream Copycat

Cold Stone Cake Batter Ice Cream Copycat is an easy recipe that is prepped in just 5 minutes. Made with 7 simple ingredients this ice cream is rich and creamy, it is soon to be your new favorite flavor with this make at home copycat recipe.

prep time: 5 minscook time: 4 hourtotal time: 4 hours and 5 mins

  • 1 1/2 cups Pillsbury Classic Yellow Moist Supreme cake mix, unprepared
  • 1/2 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 tablespoon pure vanilla extract
  • 1/8 teaspoon salt
  • optional: 1/4 cup rainbow sprinkles
  1. Combine cake mix and sugar in a medium bowl. Whisk together until combined and free of clumps. Add milk and whisk until well combined. Add remaining ingredients and whisk until well combined again.
  2. Add to ice cream maker. Freeze according to manufacturers’ ingredients. Add sprinkles during the ‘mix-in’ phase of churning or stir in when you transfer the frozen ice cream to the freezer. Transfer to a quart container and freeze for 3-4 hours until hard or serve immediately.
  3. Enjoy!

Recipe developed by Donna Elick The Slow Roasted Italian

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