Cake Batter Ice Cream (Cold Stone Copycat)
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Cake Batter Ice Cream is one of the most popular flavors at Cold Stone Creamery — and for good reason! Now, you can enjoy a scoop (or two) without ever leaving home. Made with 7 simple ingredients, this birthday cake flavored ice cream is rich and creamy.
Cake Batter Ice Cream
I’m getting ready for summertime and stocking up on homemade ice cream recipes.
Just like the name sounds, Cake Batter Ice Cream from Cold Stone is a heavenly, creamy treat that really takes just like cake batter!
And, it’s easy to make at home — just 5 minutes of prep, and your ice cream machine does the rest.
If you loved licking the spoon when you were little, then this is the homemade ice cream recipe for you.
Looking for ice cream you can make without a machine?
You might want to try my Ice Cream in a Bag, this No-Churn Peaches and Cream Ice Cream, or maybe my No-Churn 2-Ingredient Strawberry Ice Cream.
Ingredient Notes and Substitutions
- Boxed Cake Mix – You’ll need a box of yellow cake mix, but do not prepare it according to the directions.
Measure out the appropriate amount of the powdered mixture and combine it with the other ingredients listed in this cake batter ice cream recipe. - Heavy Cream and Whole Milk – Both are essential for getting the creamiest consistency.
To make it even creamier, swap the milk for half and half or sweetened condensed milk.
You may be able to use dairy-free substitutes, but I haven’t tried them myself. If you do, be sure your cake mix is also dairy-free! - Vanilla Extract – The flavor really comes through, so be sure to use as high quality as you can get.
Tips for Making Birthday Cake Flavored Ice Cream
- Choose the right cake mix.
We tested this recipe with many cake mixes, and it was Pillsbury Classic Yellow Moist Supreme that came the closest to the classic Cold Stone Cake Batter Ice Cream flavor.
If you’re not aiming for a true copycat recipe, then you can use your favorite white or yellow cake mix!
- Wait to add sprinkles.
These will go in during the “mix in” phase of the churning process.
If your machine doesn’t have an option for this, it’s simply right before your cake batter ice cream is done.
You can also fold in the sprinkles after you transfer the mixture to the pan before it goes in the freezer.
- Soften before serving.
Once your homemade Cold Stone cake batter ice cream is ready, it will be quite firm!
Allow it to sit on the counter for a few minutes before scooping, or run your scoop under hot water (and dry) first.
Flavor Variations
There’s no reason you can’t make a chocolate cake batter ice cream by using a box of chocolate cake mix.
But, why stop there? After all, the best part of ordering cake batter ice cream at Cold Stone is choosing the mix-ins to go with it!
- Swirl in sauce. I’ve got easy homemade recipes for hot fudge, caramel sauce, and strawberry topping. Even jams and jellies would work!
- Like it chunky? Stir in chopped candy, mini marshmallows, crushed cookies, or chunks of edible cookie dough.
- Swap the sprinkles. Use different colors for different occasions — red and green for Christmas, pastel colors for Easter and springtime, or red and blue for patriotic holidays!
Cake Batter Ice Cream Recipe FAQ
The cake batter ice cream at Cold Stone tastes like, well, frozen cake batter! It’s the perfect base for any number of mix-ins.
Some may describe it as a combination of butter and vanilla, which makes it taste like yellow cake mix before it has been baked.
No! Birthday cake flavored ice cream typically tastes like vanilla buttercream and is decorated with sprinkles.
This cake batter ice cream recipe uses actual powdered cake mix to make it taste like real batter.
Storing Cold Stone Cake Batter Ice Cream
If you can’t eat it all right away, store your birthday cake flavored ice cream in a shallow airtight container.
Press plastic wrap down onto the surface, then put the cover of the container over that.
This will help prevent ice crystals from forming on the surface of the frozen dessert.
Homemade cake batter ice cream can be kept in the freezer for up to 2 weeks. After that, it will start to get grainy.
Remember to store the ice cream in the back of the freezer. It has the most consistent cold temperature.
Never store ice cream in the freezer door. This can cause it to melt and refreeze which will affect the taste and texture.
Enjoy!
With love, from our simple kitchen to yours.
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Cake Batter Ice Cream (Cold Stone Copycat)
Ingredients
- 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
Instructions
- 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.
- 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 until ready to serve.
- Enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2015. Updated and republished July 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new fabulous recipes!
Congrats on four years of blogging, Donna! What an amazing experience blogging has been for all of you. Here's to many more than four more years of fun.
Remember that the flour in the cake batter is considered raw and can contain E. coli. This can cause mild illness up to death….seriously. Do not allow children or anyone with a compromised immune system eat this recipe. Freezing does not kill E. coli. In fact that is how I store them in my research lab. Coldstone uses safe products..not raw flour.
The Cold Stone Cake Batter Ice Cream Copycat is looks so beautiful. Thank you.
Delicious! It totally reminded me of Cold Stone's famous flavor. I usually mix mine with crushed graham crackers, but for a 4th of July dessert, mixed in funfetti cookies and lots of red, white and blue sprinkles. Everyone loved it!
This recipe is incredible, tastes just like cold stone. I can't get cold stone where I live anymore so this is going to be a new staple. Can't stop eating it!!!
Any thoughts on making this without the whole milk. Would an almond or soy milk be possible?
I just made this exactly as recipe says. My entire family said it is their new favorite ice cream flavor! My husband was very excited I found a recipe this delicious. Thank you for sharing!
I dont have ice cream maker, can it be frozen in loaf pan
For few hours. I want try this icecream, thanks
I want to know as well, can this be made without an ice cream maker??
This is amazing! My dad requested cake batter ice cream and this was perfect. So easy to make, it took maybe 5 minutes of active time and most of that was fitting it into a container after! Can't wait to make this again!
Just a warning: eating raw flour is generally considered very unsafe. You may want to heat treat your cake mix before adding to the ice cream mix. https://www.shugarysweets.com/how-to-heat-treat-flour/
Thank you for this information, Graham!
TSRI Team member,
Bec
Cake batter and I have a love/hate relationship. But in ice cream form? It’s to die for. This is so much cheaper than coldstone too!
Amazing! Thank you!!
Can I do this with the creami? Will it blend in the creami?
This recipe is ABSOLUTELY PERFECT, and it tastes exactly like Cold Stone cake batter ice cream. I’m seriously giddy about it. Followed all the instructions to the letter with the addition of running the mixture through a high-speed blender prior to churning. SO smooth and creamy! Thank you!!
Hi Theresa!
We’re so glad you enjoyed it!!
TSRI Team Member,
Devlyn
Wow, this recipe is absolutely amazing! So easy to make, and the Cake Batter Ice Cream turned out incredibly delicious. Thanks, Donna and Chad!
Hi Lillian!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn
Made this in my Ninja Creami and it was perfect – i much prefer to the Mashable copycat recipe because this has a real cake batter taste and less heavy cream so it doesn’t coat my mouth as much! Thanks for sharing!
Hi Anika!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
donna’s recipes are always a hit in my kitchen! i made this cake batter ice cream and added extra rainbow sprinkles for more color. it turned out fantastic! so creamy and close to the restaurant version.
Hi Ava!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
This recipe is a true gem from The Slow Roasted Italian. The Cake Batter Ice Cream is rich and creamy, just like the restaurant version. Five stars!