Cold Stone Cake Batter Ice Cream
A creamy, homemade version of the beloved Cold Stone Cake Batter Ice Cream, rich in flavor and nostalgia.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup Duncan Hines Butter Recipe Cake Mix
Instructions
- Mix the base: In a large mixing bowl, combine the heavy cream, milk, sugar, and salt. Use a whisk to blend them together until the sugar dissolves completely.
- Add the cake mix: Gently fold in the cake mix until fully incorporated.
- Chill the mixture: Cover and refrigerate for 1-2 hours to allow flavors to meld.
- Churn it up: If using an ice cream maker, follow the manufacturer’s instructions. If not, pour into a large bowl or shallow dish and freeze, stirring every 30 minutes for 3-4 hours.
- Freeze until firm: Transfer to an airtight container and freeze for an additional 2-4 hours.
- Serve & Enjoy: Scoop out the ice cream and top with sprinkles if desired.
Notes
For variations, consider using chocolate cake mix, adding sprinkles, or trying gluten-free options.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 26g
- Sodium: 70mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
Keywords: ice cream, cake batter, dessert, summer, homemade