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Cake Batter Ice Cream

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Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 1 quart


  • 3 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 3/4 cup dry Duncan Hines Butter Recipe Cake Mix


  • In a large pot add 3/4 cup sugar, 1/4 teaspoon salt, and 1 cup of heavy cream. Mix well over medium heat until sugar dissolves. Do not allow your mixture to boil. Once sugar is dissolved remove from heat and add 4/3 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. *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.
  • Pour liquid cake batter into ice cream maker and churn according to manufacturers directions. *I use the KitchenAid Ice Cream Maker 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 one week.
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