Cake Batter Ice Cream


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

Prep Time:
5 mins
Cook Time:
10 mins
Additional Time:
4 hrs
Total Time:
4 hrs 15 mins


  • 2 cups heavy whipping cream

  • 1 cup milk

  • ¾ cup white cake mix, sifted

  • ½ cup white sugar

  • 2 large egg yolks, beaten

  • 1 teaspoon vanilla extract


  1. Whisk together cream, milk, cake mix, sugar, egg yolks, and vanilla in a saucepan until well blended. Cook, stirring frequently, over medium-low heat until mixture reaches 160 degrees F (70 degrees C). Pour into a heat-proof container and place in the refrigerator or freezer until chilled.

  2. Pour 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 1- or 2-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 (per serving)

378 Calories
32g Fat
21g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 378
% Daily Value *
Total Fat 32g 41%
Saturated Fat 19g 97%
Cholesterol 180mg 60%
Sodium 50mg 2%
Total Carbohydrate 21g 8%
Total Sugars 19g
Protein 4g
Vitamin C 1mg 3%
Calcium 107mg 8%
Iron 0mg 1%
Potassium 128mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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