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Cake Batter Ice Cream
Reviews:
May 02, 2011

This was a nice base recipe inspiration but not all that wonderful on its own. I agree with the reviewer who said to use yellow cake mix and more of it -- that's a no-brainer. White cake mix has zero flavor and usually makes an awful tasting cake. I used a DH yellow cake mix. I used organic jumbo sized eggs which I think gave it too much of a custard-y egg-y taste so next time I'll cut back to two eggs or three regular large eggs (the recipe doesn't tell us what size eggs). This recipe has to increase the vanilla to get it anywhere in the ballpark of Cold Stone's cake batter ice cream. I think I probably used two or three TABLESPOONS before I decided it had sufficient vanilla taste. I also doubled the recipe and added two full cups of cake mix. Next time I might get a vanilla bean and scrape the insides into the batter for a stronger, more authentic vanilla taste. Last, I finely chopped two semi sweet chocolate bars and added them once the ice cream was getting to milkshake consistency. Without the chocolate this would not have been half as good. I will try this again with less egg and maybe more cake mix and more vanilla via fresh beans. This is a good recipe inspiration but needs some help to reach the right to be called even close to cold stone's or any commercial brand.

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