A warm summer evening calls for a delightful treat, and nothing beats the creamy nostalgia of Cold Stone Cake Batter Ice Cream. In about 30 minutes of active preparation, plus a little chill time, you can whip up this easy copycat recipe that captures the essence of your favorite ice cream shop. It’s perfect for satisfying those sweet cravings and brings back childhood memories with each scoop.
This recipe is ideal for anyone looking to impress family and friends with an indulgent dessert or simply seeking a delicious way to cool down on hot days. It’s a fantastic make-ahead option that can be prepared in advance and stored in the freezer for a refreshing treat anytime.
Why You’ll Love This Recipe
- The rich, creamy texture mimics the beloved Cold Stone ice cream perfectly.
- It incorporates real cake mix for an authentic cake batter flavor.
- It’s easy to make with just a few simple steps and ingredients.
- The ice cream can be made ahead of time, allowing for spontaneous dessert nights.
What You’ll Need
Gather the following ingredients to create your delectable ice cream.
For Baking the Cake Mix
- 1/2 cup Duncan Hines Butter Recipe cake mix
For the Ice Cream Base
- 3 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1/4 teaspoon salt
For best results, use a high-quality heavy cream.
Substitutions & Swaps
- Use any brand of cake mix.
- Whole milk can replace 2% or skim milk.
- Coconut cream works for dairy-free options.
- Reduce sugar for a less sweet dessert.
How to Make It
Create this ice cream in a few simple steps that will take you back to your favorite ice cream shop.
Spread and bake
Spread the cake mix on a baking sheet or Silpat, and bake for about 5 minutes at 350°F. Let it cool completely.
Mix and heat
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.
Add cake mix
When the sugar is dissolved, turn off the burner and add 1/2 cup of Duncan Hines Butter Recipe cake mix. Whisk it in thoroughly.
Combine liquids
Add 2 cups of heavy cream and 1 cup of milk into the pot. Mix well until fully combined.
Chill
Refrigerate the mixture for at least 4 hours or overnight for the best flavor.
Freeze the ice cream
Before freezing the ice cream according to your ice cream freezer’s instructions, whisk the chilled mixture well. It may be a little lumpy, but that’s okay.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: Yes, freezes well for longer storage.
Reheat: Not necessary; serve straight from the freezer.
Tips for Best Results
- Ensure the cake mix is evenly baked to prevent clumps.
- Chill the mixture overnight for optimal flavor development.
- Whisk well before freezing to avoid lumps in the ice cream.
- Allow the ice cream to sit out for a few minutes before serving for easier scooping.
Serving Suggestions
- Serve with chocolate or caramel sauce drizzled on top.
- Pair with sprinkles or crushed cookies for added texture.
- Enjoy alongside a slice of your favorite cake for a double treat.
