Cold Stone Creamery Cake Batter Ice Cream

September 25, 2011 34 Comments

Cold Stone Creamery Cake Batter Ice Cream has to be one of my favorite ice creams. I have such a large affinity for cake batter, I am the one who still loves to lick the beaters. The first time I tried this ice cream, was almost magical. They captured what tastes so good when it comes to cake batter. My version unlike theirs does melt, so eat quickly.

ice cream cone

One thing I knew without a doubt when I tried this ice cream for the first time, was that the cake mix was used Duncan Hines Butter Recipe cake mix. This recipe will not taste right if you use another type of cake batter. Usually I don’t recommend specific brands, but here I do. I found this recipe to be a little tricky because I thought that I could simply mix together a few ingredients and let them chill. It is really crucial to mix everything together, and then allow the ice cream mix to chill for at least 4 hours. This will give the time for the cake mix to fully incorporate into the mixture.

Cold Stone Slab Cake Batter Ice Cream

Cold Stone Creamery Cake Batter Ice Cream

Author: CopyKat Recipes
Recipe Type: Copycat Restaurant Recipes, CopyKat Reicpes, Dessert Recipes
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

You can make your own cake batter ice cream in your own kitchen. This is so good.

Ingredients

Yield: 1 quart
3 cups heavy cream
1 cup milk
3/4 cup sugar
1/4 teaspoon salt
1/2 cup dry Duncan Hines Butter Recipe Cake Mix

Instructions

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.

I like to freeze the ice cream for a few hours before serving the ice cream.

Print Recipe

D Hughes

Ok, I Liked the recipe, put it needs some SERIOUS tweaking to come close to Coldstone. I like the base, but I believe that the coldstone base is more of an egg recipe rather than just various creams and no eggs. It was tasty but I would have hoped that it would come closer to Coldstone since it is touted as being a copycat recipe. The listed recipe is not even close.
Deb

I’m loving this. I’ve had a hard time replicating the cake batter flavor, so I’ve gone up to 1 cup of the mix in the batch I just put in the freezer. What I love most about this recipe is your base. SO VERSATILE. Of course this is the only thing I’ve made with it, but I have so many ideas, it’s ridiculous. I want to master this recipe first, since this is, hands down, my favorite flavor of ice cream.
- http://www.copykat.com Stephanie
  
  Deb, it is a very nice ice cream base, I use it often now.
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Tragar73

I made this last night and it does not taste like Cold Stone. I am going to throw it away, it is bad!
Leslie

Thanks for posting this! It was so creamy when I finished freezing it. I use a 4 qt. freezer and my stand-by vanilla recipe has me add milk to the fill line once the ingredients are in. This recipe only filled the canister maybe a third of the way – do you use one of the smaller 1.5 or 2 qt. machines?
- http://www.copykat.com Stephanie
  
  I believe it is a 1.5 quart ice cream maker.
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Abebout

Is there any way to turn this into Gelato? I use a gelato base which is :
2 cups Milk
1 cup Heavy Cream
2/3 Sugar
4 eggs yolks

I cook the milk, whip the yolks with sugar till thick, then tempure the milk slowly into the yolks and return custard to heat. At what point in this process could I turn the Gelato into this flavor?? Also, could I swap the cake mix for a red velvet cake mix?? I am inlove with Ben and Jerry’s Red velvet cake ice cream but the calorie and fat content is way high. Gelato is much friendlier to my diet:)
Huck5464

The recipe is way off. Cold Stone ice cream is actually frozen pudding, that is why it doesn’t really mely
- http://www.copykat.com Stephanie
  
  Huck, I mentioned that mine does melt, and it was not *exactly* like their recipe.
Snghdhfhejsn

A Coldstone owner told me that they use a baked cake, smooshed up, in the cake batter flavor. It didn’t make much sense, consistancy wise.
- Stephanie Manley
  
  Hmmm, I think that owner may have been pulling your leg.
Clheyen

If you don’t have an ice cream freezer can you just put it into a regular freezer? Does it turn out the same?
Clheyen

If you don’t have an ice cream freezer can you just put it into a regular freezer? Does it turn out the same?
- Anonymous
  
  No, I don’t think that would work at all.
Pweeno2

I actually worked as a manager for Coldstone Creamery. The cake batter mix they use is not Duncan Hines. It is a generic cake mix that they purchase in bulk. An entire box, the size of a cereal box, goes into each batch. But you are right about the Butter Cake mix; it’s probably the only cake mix on the market that can match the flavor and consistancy for the Cake Batter Ice Cream.
Pweeno2

I actually worked as a manager for Coldstone Creamery. The cake batter mix they use is not Duncan Hines. It is a generic cake mix that they purchase in bulk. An entire box, the size of a cereal box, goes into each batch. But you are right about the Butter Cake mix; it’s probably the only cake mix on the market that can match the flavor and consistancy for the Cake Batter Ice Cream.
Pweeno2

I actually worked as a manager for Coldstone Creamery. The cake batter mix they use is not Duncan Hines. It is a generic cake mix that they purchase in bulk. An entire box, the size of a cereal box, goes into each batch. But you are right about the Butter Cake mix; it’s probably the only cake mix on the market that can match the flavor and consistancy for the Cake Batter Ice Cream.
Amandajacquelyn

So yooo refrigerate it for 4 hours and then freeze it? For how long? … And by the way thanks for posting this recipe I am so excited to make it tonight!
Amandajacquelyn

So yooo refrigerate it for 4 hours and then freeze it? For how long? … And by the way thanks for posting this recipe I am so excited to make it tonight!
- Stephanie Manley
  
  Yes, you need to refrigerate before putting into your ice cream freezer. Depending upon how hard you like your ice cream is what I would use as your guide for how long to freeze it for, my ice cream machine freezes at pretty much the right temperature so its thick when done.
Amandajacquelyn

So yooo refrigerate it for 4 hours and then freeze it? For how long? … And by the way thanks for posting this recipe I am so excited to make it tonight!
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Maria

it was so gross. dont waste your time. i was hoping for it to taste at least close to the real thing. but not even.
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Janetanti

Should be delicious making it to day. Thanks a lot for your nice and delicious recipes.
http://twitter.com/SarafinaKitchen Meagan Warncke

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Guest

its in the first line. it goes into the pan with the cream and sugar.
Guest

its in the first line. it goes into the pan with the cream and sugar.
Guest

what do you do with the salt that is not listed in the recipe . when do you add the salt
- http://www.copykat.com Stephanie
  
  Add it with the heavy cream and sugar.