Cake Batter Ice Cream
Since getting my Kitchen Aid for our wedding I have wanted the pasta attachment which my wonderful Husband bought me for our 1st anniversary, and the ice cream maker. I finally got the ice cream maker for Christmas from my dad.
I was excited to try some homemade ice cream. I found a recipe for cake batter ice cream, whenever I go to cold stone I get cake batter so I figured this would be perfect. I made it so we could enjoy it on New Years Eve.
I will NEVER buy store bought ice cream again, as the homemade is just AWESOME! I will make this ice cream again and again.
Cake Batter Ice Cream (From: Delcious Meliscious)
- 1 cup whole milk, well chilled
- 3/4 cup granulated sugar
- 2 cups heavy cream, well chilled
- 1 teaspoon pure vanilla extract
- 2/3 cup yellow cake mix (I used butter yellow as thats what I had on hand)
In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
Stir in the heavy cream and vanilla.
Stir in cake mix, making sure there are no lumps.
Pour mixture into the freezer bowl of your ice cream maker and let mix until it has thickened (about 25-30 minutes).
Remove ice cream from freezer bowl and place into a separate container.
Place freezer bowl and the ice cream into the freezer to further harden.
January 2nd, 2009 at 11:24 am
Awesome – I’m glad you liked it, too! I’m ready to get back into ice cream making now!
January 2nd, 2009 at 12:55 pm
Hi Carrie,
Love the blog. I feel compelled to share something about raw cake mix… I would hate for you or anybody else to get sick.
A few years ago Cold Stone had a moderately-sized Salmonella outbreak due to its cake batter ice cream. They pinpointed the dry cake mix as the cause. Cold Stone has since changed the product that they use, but the mixes that are available for typical consumers to buy at the grocery store could be contaminated. It’s not normally a big deal because most cake mixes are cooked, destroying any “bad bugs.”
More information can be found here:
http://www.marlerblog.com/2006/03/articles/legal-cases/cold-stone-creamery-salmonella/
From the FDA:
“This Cake Batter Ice Cream was prepared in food service establishments. The preparation involved adding a dry cake mix to a pasteurized sweet cream base and the combination did not undergo additional processing prior to freezing. Dry cake mix is a product that has been designed to be rehydrated and then cooked. Dry cake mix should not be considered a ready-to-eat food because it has not been processed to ensure that pathogens have been destroyed or reduced in numbers to an acceptable level. Ready-to-eat foods are typically processed to ensure that they are safe to consume without further cooking. Similar products, such as “cookie dough” ice creams and “cake mix” milk shakes, could also pose a serious food safety risk if they are prepared with ingredients that are intended to be cooked.”
January 2nd, 2009 at 4:17 pm
Oooh – what a fabulous flavor to make!
January 2nd, 2009 at 6:01 pm
This is one of my favorite flavors!
January 3rd, 2009 at 10:31 am
Looks delicious. I have never had cake batter ice cream before I might have to give it a try.
January 3rd, 2009 at 6:53 pm
I am so jealous!I have wanted the ice cream maker since I got my KA, but no luck so far. Your ice cream looks delicious!
January 5th, 2009 at 1:14 am
I love Cold Stone but not the price. This is a great alternative.
January 12th, 2009 at 1:30 pm
How does the Kitchen Aid ice cream maker work. I suppose I could look on line. it sounds like it is very easy to use.
May 1st, 2009 at 1:04 pm
I can’t wait to try this recipe, it sounds easy to make. If you are scared about salmonella, I’d suggest using a custard base instead and heating it to 160°F.
I’m not too worried about salmonella though, people have been eating raw eggs for centuries. But when I find them available, I do buy pasteurized eggs for making my homemade ice creams.
May 12th, 2009 at 12:23 pm
I prepared the ice cream with the ingredient list above with some minor changes to accommodate a mini heating phase to eliminate possible pathogens.
1 cup half and half, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
1 cup white cake mix (because I like the white color)
2 tablespoons color sprinkles (soft rod shaped confetti)
In a medium sauce pan, whisk the half and half and granulated sugar until the sugar is dissolved.
Stir in the heavy cream.
Stir in cake mix, making sure there are no lumps.
Heat the mixture to 170 Degrees F. Do not let it boil, maintain heat for at least 5 minutes. Add vanilla at the end of heating process.
Strain the mixture with a mine mesh sieve into a Tupperware and refrigerate overnight. (If you skip this step you’ll have clumps.) Place your freezer bowl into the freezer overnight to prepare for ice cream day.
Ice cream day:
Pour mixture into the freezer bowl of your ice cream maker and let mix until it has thickened (about 25-30 minutes). Add sprinkles at any point in this process.
Remove ice cream from freezer bowl and place into a separate container.
Place the ice cream into the freezer to further harden.
July 10th, 2009 at 10:30 pm
What kind of cake mix is best for it to taste like what is at Cold Stone?
July 15th, 2009 at 7:14 pm
This is just like the high dollar stuff at Cold Stone that my teenagers want to spend my money on. Even with the cost of a new Cuisinart ice cream maker, I will still save money in the long run now that I know how to make my own cake batter ice cream. Thanks for sharing!
August 11th, 2009 at 7:46 am
tip for killing the “bad bugs” freeze your cake mix box before using. This will work for any grains you buy. You can remove it after freezing because any bug eggs will be dead.
August 22nd, 2009 at 8:30 am
I am making this either today or sunday! I can’t wait, this is my absolute favorite from stone cold!
September 1st, 2009 at 6:39 am
Kelly: Although bugs can be killed by freezing them, salmonella is not killed by freezing since it is a bacteria and not a “bad bug”.
Thanks Lisa for posting the cooked version of this recipe. I made it the “raw” way and it was delicious, but in the future I will know an alternate method!
March 4th, 2010 at 1:44 am
I also made it without cooking n it was real sweet I think next time I will use less sugar