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.
© 2009, Carrie. All rights reserved.
{ 20 comments… read them below or add one }
Awesome – I’m glad you liked it, too! I’m ready to get back into ice cream making now!
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.”
How many people lick the spoon, the beaters and the bowl of raw cake mix batter? Children can’t wait for mom to pass out the egg beaters. People are afraid of their own shadows these days. You can catch salmonella eating onions, spinach and all sorts of other foods, it is just a fact of life. Should we bake our salads now? These pathogens grow stronger the more we try to not catch them. Our immune systems learn to defeat the bugs, but not when we try to live in sterile environments. Children with allergies, asthma and weakened immune systems are the ones whose mothers hung over them with the antibacterial soap. Have a nice day.
Oooh – what a fabulous flavor to make!
This is one of my favorite flavors!
Looks delicious. I have never had cake batter ice cream before I might have to give it a try.
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!
I love Cold Stone but not the price. This is a great alternative.
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.
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.
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.
What kind of cake mix is best for it to taste like what is at Cold Stone?
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!
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.
I am making this either today or sunday! I can’t wait, this is my absolute favorite from stone cold!
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!
I also made it without cooking n it was real sweet I think next time I will use less sugar
This was delicious–thank you for posting this recipe! I agree with the poster above, though; it was far too sweet. Next time I’d reduce the sugar to 1/3 of a cup (or maybe even 1/4). But I’m definitely making this again!
Hi! This is a great recipe, why don’t you need to use eggs? In other ones they show use of eggs. Just curious
We tried this today but for some reason it stayed very soft. They loved it though! I used funfetti and I am more of a chocolate of some variety girl!