Best Cake Batter Ice Cream Recipes

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CAKE BATTER ICE CREAM



Cake Batter Ice Cream image

I was in love with this ice cream from a couple of local stores, and I combined a couple of different recipes and came up with this one.

Provided by Ekho

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 4h5m

Yield 6

Number Of Ingredients 6

1 cup milk
½ cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
¾ cup white cake mix, sifted

Steps:

  • Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 21.1 g, Cholesterol 180.2 mg, Fat 31.6 g, Protein 3.8 g, SaturatedFat 19.3 g, Sodium 49.5 mg, Sugar 18.8 g

FUNFETTI® CAKE BATTER ICE CREAM



Funfetti® Cake Batter Ice Cream image

This is such a fun recipe! It's a simple, quick treat you can make at home that tastes delicious! For a lighter version, substitute milk for the heavy cream.

Provided by nikkilee543

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 45m

Yield 6

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup half-and-half
¾ cup white sugar
⅔ cup cake mix with candy bits (such as Pillsbury® Funfetti®), or more to taste
1 teaspoon vanilla extract
1 teaspoon multi-colored sprinkles, or to taste

Steps:

  • Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.

Nutrition Facts : Calories 488.8 calories, Carbohydrate 41.4 g, Cholesterol 123.6 mg, Fat 35.4 g, Protein 3.4 g, SaturatedFat 21.7 g, Sodium 139.2 mg, Sugar 32.6 g

LEMON-BLUEBERRY CAKE BATTER ICE CREAM



Lemon-Blueberry Cake Batter Ice Cream image

This is a variation on a few recipes. I had lemon cake with fresh blueberries for my wedding and have been looking to recreate the taste in ice cream ever since.

Provided by Jessica Hydle Crowe

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 10

Number Of Ingredients 7

1 cup 2% milk
⅓ cup white sugar
1 pint heavy whipping cream
1 ⅔ cups lemon cake mix
1 teaspoon vanilla extract
½ teaspoon lemon zest
2 cups fresh blueberries, divided

Steps:

  • Beat milk and sugar together in a bowl with an electric mixer until sugar dissolves. Add cream, cake mix, vanilla extract, and lemon zest; beat until smooth.
  • Blend 1 cup blueberries in a blender until smooth; beat into cream mixture.
  • Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 30.1 g, Cholesterol 73 mg, Fat 20.9 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 12.2 g, Sodium 191.3 mg, Sugar 20.7 g

NO-CHURN CAKE BATTER ICE CREAM



No-Churn Cake Batter Ice Cream image

This easy cake batter-flavored ice cream won't disappoint! A sure hit for any birthday; it's a keeper!

Provided by Emygrant

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 6h10m

Yield 10

Number Of Ingredients 3

2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 ¼ cups cake mix with candy bits (such as Pillsbury® Funfetti®), or more to taste

Steps:

  • Beat cream with an electric mixer in a large bowl until stiff peaks form.
  • Stir condensed milk and cake mix together in another bowl. Fold cake mix mixture into whipped cream. Pour mixture into a freezer-safe container, cover the container, and freeze until ice cream is set, 6 hours to overnight.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 36 g, Cholesterol 78.5 mg, Fat 22.5 g, Protein 4.7 g, SaturatedFat 13.8 g, Sodium 171.7 mg, Sugar 29.2 g

COLD STONE CREAMERY CAKE BATTER ICE CREAM RECIPE - (4.3/5)



Cold Stone Creamery Cake Batter Ice Cream Recipe - (4.3/5) image

Provided by á-17861

Number Of Ingredients 7

Ingredients
3 cups heavy cream
1 cup milk
3/4 cup sugar
1/4 teaspoon salt
1/2 to 3/4 cup dry Duncan Hines Butter Recipe Cake Mix ****
Optional: can replace cake mix with brownie mix or cookie in the bag mix

Steps:

  • Directions In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight. Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy. In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight. Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy.

CREAMY BIRTHDAY CAKE BATTER ICE CREAM



Creamy Birthday Cake Batter Ice Cream image

A delicious, creamy favorite! This recipe will give you ice cream that really tastes like home cooked birthday cake batter! Delicious!

Provided by tlop200

Categories     Frozen Desserts

Time 40m

Yield 1 1/2 quarts, 6 serving(s)

Number Of Ingredients 6

1 cup skim milk or 1 cup low-fat milk
2/3 cup granulated sugar (or half cup for less sugar or less sweet)
2 cups heavy cream, well chilled
1 tablespoon pure vanilla extract
1 cup cake mix (funfetti works the best)
2 tablespoons candy sprinkles

Steps:

  • In a medium mixing bowl, mix milk and sugar until sugar is dissolved.
  • Add vanilla extract and heavy cream. Stir.
  • Once everything is evenly mixed, add cake mixture. Make sure it does not clump up.
  • Churn mixture in freezer bowl for 25 minutes.
  • Add rainbow sprinkles.
  • Churn 5 more minutes. Once finished, package in air-tight containers and freeze 1 hour before serving.

Nutrition Facts : Calories 382.8, Fat 29.5, SaturatedFat 18.3, Cholesterol 109.5, Sodium 54.8, Carbohydrate 27, Sugar 22.6, Protein 3.2

VANILLA CAKE BATTER ICE CREAM



Vanilla Cake Batter Ice Cream image

Custard with French Vanilla Cake mix flavour, can swirl fudge sauce or berries into the frozen mixture, before the final freezing in the refrigerator. This is simple and easy. If you like it smooth add dry mix at the start, if you like it clumpy add the dry mix 15 minutes after the freezing has begun..The texture is up to you and your family.See my tips at the end of instructions also.

Provided by andypandy

Categories     Frozen Desserts

Time 55m

Yield 1 1/2 quarts, 12 serving(s)

Number Of Ingredients 6

1 cup whipping cream
4 large egg yolks
1 cup granulated sugar
1 large vanilla bean
4 cups half-and-half cream
2/3 cup French vanilla cake mix, dry

Steps:

  • In a large saucepot, over medium heat place in vanilla bean pod, whipping cream, dash salt, sugar, and egg yolks,and cook until a custard has formed and ribbons with the finger on the back of a spoon. This should be done on medium to low heat and slowly, as not to curdle or scorch.
  • Remove from heat, and strain into a large bowl or measuring cup.
  • Remove the vanilla pod and scrape out the seeds into the mixture. Rinse off the empty pod, and wipe dry. Place empty pod into your sugar bowl to flavour your coffee sugar or other uses.
  • Into the large bowl of cooked milk and eggs add the half and half cream and stir well.
  • Place covered into the fridge overnight to get cold. This is done so that when the mixture hits your ice cream maker bowl, a warm mixture will not liquidize the cold gel, and helps with the freezing process.
  • Pour the measured amount of dry cake mix into a small bowl, and whisk out or sieve out any lumps. The amount here in this recipe is 2/3 of a cup dry mix. Some people like a little less some like more, this is the amount our family enjoys.
  • Pour the cold custard into the already running ice cream maker.
  • Sprinkle on the dry cake mix a few spoons at a time through the feed tube. Continue until dry mix is incorporated in custard. This gives you smooth texture. Let your maker continue as manufacturers directions, takes usually 20 minutes or more. If you like some cake batter lumps in the ice cream then put in as unwhisked dry mix later half way or ten minutes before the freezing is complete.
  • Also at the very end of the freezing when you are ready to remove, and before pouring into your freezer storage container you may add -- another 2 tablespoons dry mix and swirl through with a spatula, if you like lumps of dry mix -- also fold in quartered strawberries and fold through -- or even swirl in your favourite fudge sauce.
  • Pour into a covered storage container and place in your upright home freezer to freeze solid.
  • A tip that I do is to taste mixture half way through to see if I have enough flavour, if you like more then you can add another tablespoon or two dry mix. Also for every quart of ice cream you should have 1/2 cup dry mix for flavour incorporated.
  • When I make this with Lemon Supreme Cake Mix I always fold in the Strawberries, and some toasted coconut at the very end. Makes a nice Lemon Strawberry almost cheesecaky ice cream.

Nutrition Facts : Calories 256, Fat 18.1, SaturatedFat 10.9, Cholesterol 127, Sodium 43.3, Carbohydrate 20.9, Sugar 16.8, Protein 3.7

CAKE BATTER ICE CREAM



Cake Batter Ice Cream image

I made this recipe after falling in love with Coldstone and Carvel's Cake Batter Ice Cream. I recommend using Splenda instead of sugar since there is sugar in the cake mix. You can use 2 teaspoons of vanilla extract if you please. You can also use 3/4 cup of cake mix. THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART)

Provided by smstemp

Categories     Frozen Desserts

Time 30m

Yield 10 1/2 cup servings

Number Of Ingredients 5

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix

Steps:

  • Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
  • In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
  • Stir in the heavy cream and vanilla to taste.
  • Stir in cake mix, making sure there are no lumps.
  • Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
  • Remove ice cream from freezer bowl and place into a separate container.
  • Place freezer bowl and the ice cream into the freezer to further harden.

Nutrition Facts : Calories 238.4, Fat 18.4, SaturatedFat 11.4, Cholesterol 67.7, Sodium 28.8, Carbohydrate 17.6, Sugar 16.3, Protein 1.7

VANILLA CAKE BATTER ICE CREAM



Vanilla Cake Batter Ice Cream image

Published in Midwest Living Jan/Feb 2009 issue. This requires an overnight freeze and 2 hour chill time.

Provided by Queen Dana

Categories     Frozen Desserts

Time 30m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 5

2 cups half-and-half, light cream or 2 cups whole milk
1 (18 ounce) package white cake mix
1/2 cup sugar
2 cups whipping cream or 2 cups heavy cream
1 tablespoon vanilla extract

Steps:

  • In a medium saucepan, stir together half-and-half, cake mix and sugar. Gently heat and stir until mixture just bubbles. Pour mixture into a large heatproof mixing bowl and whisk briskly. Cover and cool for 1 hour. Stir in whipping cream and vanilla. Cover the bowl with plastic wrap then chill in the refrigerator for at least 2 hours or until the mixture is well chilled.
  • When mixture is well chilled, pour into a 1-1/2-quart ice cream freezer and freeze according the manufacturer's instructions. Transfer to a freezer container and freeze overnight to ripen. Makes 5 cups.
  • Birthday Cake Batter Ice Cream: Prepare as directed above; pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2 tablespoons colored sprinkles and, if you like, stir 1/2 cup miniature chocolate pieces, chopped nuts and/or coarsely chopped maraschino cherries into the ice cream mixture before freezing overnight to ripen.
  • Chocolate Cake Batter Ice Cream: Prepare as directed above, except substitute 1 package 1-layer chocolate cake mix for white cake mix. Pour the mixture into an ice cream freezer. Freeze according the manufacturer's instructions. Stir 2/3 cup miniature chocolate pieces into the ice cream mixture before freezing overnight to ripen.
  • Vanilla Cake Batter Ice Cream.

Nutrition Facts : Calories 488.7, Fat 28.8, SaturatedFat 15.3, Cholesterol 83.1, Sodium 379.5, Carbohydrate 53.7, Fiber 0.5, Sugar 38.3, Protein 4.7

YELLOW CAKE BATTER ICE CREAM



Yellow Cake Batter Ice Cream image

I created this recipe because it is the number choice for my kids at the local ice cream shop! It's closed all winter so this is a good way to get us through til the summer!

Provided by jaime843

Categories     Frozen Desserts

Time 35m

Yield 2 pints, 6-8 serving(s)

Number Of Ingredients 4

1 pint heavy cream
1 pint light cream
1/2 cup granulated sugar
1 cup yellow cake batter

Steps:

  • Whisk all ingredients together until smooth.
  • Pour into a chilled ice cream maker (I use a Cuisinart).
  • Let it run about 30 - 35 minutes until thick and creamy.
  • Afterwards, I transfer it to another container and freeze it for a couple of hours to get a firmer consistency.
  • Enjoy!

Nutrition Facts : Calories 858.2, Fat 80.8, SaturatedFat 50.3, Cholesterol 284.7, Sodium 136.8, Carbohydrate 28.6, Sugar 17.1, Protein 8.8

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