Cake Batter Ice Cream

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Cake Batter Ice Cream is easy to make at home and comes out so rich and creamy. Recreate this Cold Stone classic with 7 ingredients!


  • 1 1/2 cups Pillsbury Classic Yellow Moist Supreme cake mix, unprepared
  • 1/2 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 tablespoon pure vanilla extract
  • 1/8 teaspoon salt
  • optional: 1/4 cup rainbow sprinkles


  • Combine cake mix and sugar in a medium bowl. Whisk together until combined and free of clumps. Add milk and whisk until well combined. Add remaining ingredients and whisk until well combined again.
  • Add to ice cream maker. Freeze according to manufacturers’ ingredients. Add sprinkles during the ‘mix-in’ phase of churning or stir in when you transfer the frozen ice cream to the freezer. Transfer to a quart container and freeze until ready to serve.
  • Enjoy!


Serving: 1 | Calories: 527cal | Carbohydrates: 70g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 519mg | Sugar: 47g | Fiber: 1g | Calcium: 240mg | Iron: 1mg

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