Comments on: Cake Batter Ice Cream

By: Luke

Luke — Thu, 04 Mar 2010 06:44:54 +0000

I also made it without cooking n it was real sweet I think next time I will use less sugar

By: Bridgette

Bridgette — Tue, 01 Sep 2009 11:39:20 +0000

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!

By: michelle

michelle — Sat, 22 Aug 2009 13:30:06 +0000

I am making this either today or sunday! I can’t wait, this is my absolute favorite from stone cold!

By: Kelly

Kelly — Tue, 11 Aug 2009 12:46:03 +0000

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.

By: Sherri

Sherri — Thu, 16 Jul 2009 00:14:28 +0000

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!

By: Chris

Chris — Sat, 11 Jul 2009 03:30:57 +0000

What kind of cake mix is best for it to taste like what is at Cold Stone?

By: Lisa Shannon

Lisa Shannon — Tue, 12 May 2009 17:23:29 +0000

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.

By: Lisa

Lisa — Fri, 01 May 2009 18:04:16 +0000

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.

By: Charge Controller

Charge Controller — Mon, 12 Jan 2009 18:30:45 +0000

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.

By: Kristina R

Kristina R — Mon, 05 Jan 2009 06:14:55 +0000

I love Cold Stone but not the price. This is a great alternative.