If you love the Cold Stone Creamery Birthday Cake Remix Ice Cream you will love my easy copycat recipe for Birthday Cake Ice Cream. Mixed and churned in about 35 minutes in an ice cream machine and then frozen for a few hours.
Every now and then my husband will treat me to ice cream out. This is a huge treat since I always have homemade ice cream in the house, so we hardly ever have the urge to go out. Most of the time, we are on vacation or meeting friends out. If we visit Cold Stone or the Marble Slab I almost always get cake batter ice cream. It’s a treat since its not a flavor I’ve ever made at home… that is, until the other day!
Table of contents
I was excited to find the recipe–a copycat version of the Cold Stone classic. After making it I gave it a try… ok well, maybe I indulged in a bowl. The ice cream is buttery goodness if those can even be words to describe something. I’m just not sure though if its on spot with true cake batter ice cream. Maybe, its because its been so dang long since I’ve had cake batter ice cream?
Ingredients
- Milk
- Heavy cream
- Sugar
- Salt
- Duncan Hines Butter Recipe Cake Mix
Directions
- n a large sauce pot add ¾ cup sugar, ¼ teaspoon salt, and 1 cup of heavy cream. Mix well using a whisk, over medium heat until sugar dissolves. Do not allow your mixture to boil.
- Once sugar is dissolved remove from heat and add ¾ cups sifted Duncan Hines Butter Recipe Cake Mix to the cream mixture. Whisk until the cake mixture has dissolved and their are no clumps of cake mix.
- Add 2 cups of heavy cream and 1 cup of whole milk, whisk until well incorporated*.
- Pour liquid cake batter into ice cream maker and churn according to manufacturers directions. (see notes below on what Ice Cream attachment I use).
- The ice cream will be the consistency of soft serve. Store in an airtight container in the freezer. Store for up to two weeks.
Tips & Tricks
Here are a few of my tips and tricks for making cake batter ice cream.
- Yield – The recipe yields 1 quart ice cream.
- Warm Ice Cream Batter – My batter was luke warm so I did not refrigerate my batter prior to churning; however, if your batter is hot you will want to refrigerate for at least 2-4 hours.
- Cake Mix – Any brand butter cake mix will do.
- Ice Cream Machine – I use the KitchenAid Ice Cream Attachment, and this batch churned for 25 minutes.
Ice Cream Recipes
Either way this ice cream is delicious. Think of a buttery vanilla… that’s what this ice cream is. If you make this recipe I’d love to hear your take on the recipe. Do you think it tastes like cake batter ice cream? Or more buttery vanilla?
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Birthday Cake Ice Cream
Equipment
- KitchenAid Stand Mixer
- KitchenAid Ice Cream Attachment
Ingredients
- 3 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- ¼ teaspoon salt
- ¾ cup dry Duncan Hines Butter Recipe Cake Mix
Instructions
- In a large sauce pot add ¾ cup sugar, ¼ teaspoon salt, and 1 cup of heavy cream. Mix well using a whisk, over medium heat until sugar dissolves. Do not allow your mixture to boil.
- Once sugar is dissolved remove from heat and add ¾ cups sifted Duncan Hines Butter Recipe Cake Mix to the cream mixture. Whisk until the cake mixture has dissolved and their are no clumps of cake mix. Add 2 cups of heavy cream and 1 cup of whole milk, whisk until well incorporated*.
- Pour liquid cake batter into ice cream maker and churn according to manufacturers directions. *I use the KitchenAid Ice Cream Attachment, and this batch churned for 25 minutes. The ice cream will be the consistency of soft serve. Store in an airtight container in the freezer. Store for up to two weeks.
Notes
- Yield – The recipe yields 1 quart ice cream.
- Warm Ice Cream Batter – My batter was luke warm so I did not refrigerate my batter prior to churning; however, if your batter is hot you will want to refrigerate for at least 2-4 hours.
- Cake Mix – Any brand butter cake mix will do.
- Ice Cream Machine – I use the KitchenAid Ice Cream Attachment, and this batch churned for 25 minutes.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Marla Meridith
Such a fun ice cream!
Katie
Thanks Marla!
[email protected]
I need this! I love cake batter!
Angie @ Big Bear's Wife
Ice Cream and Cake batter! Two of the best things in the whole world and you put them into 1 dessert. Love the photos too!
Alison @ ingredients, Inc.
how fun! Have a great weekend! I am off to pin this!
Terri Truscello Miller
Sounds so good! I will have to try this one.
Cassie
I have such a weakness for cake batter. I love this Katie!
Katie
Lol thanks. I’m really interested to see what others think of the flavor. I don’t think its very cake batter like… please make it because I want your opinion!
Ali @ Gimme Some Oven
Ooooh – cake batter ice cream has been one of my FAVS ever since I first tried it years ago at Coldstone! I’ve still never tried making it at home though — this looks delicious!