Homemade Cake Batter Ice Cream

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by Holly on August 10, 2012

You may remember that when I posted the Hawaiian Pulled Pork for my SRC post on Monday I mentioned that I had a slew of recipes bookmarked from Melissa’s site. Well, one of them that just couldn’t wait was for cake batter ice cream that she had adapted from another site.

I was intrigued because I am definitely a beater and bowl licker. I love eating cake batter, but try to refrain from sneaking too many spoonfuls of cake batter in front of the kids. This seemed like a great way to get a few licks in without eating the raw egg (and having the boys ask for a taste… or two)!

The original recipe calls for the addition of dry, boxed yellow cake mix. Since I never use mixes and didn’t intend to go buy one just for this purpose, I decided to take this idea as my jumping off point to create a completely homemade version that would use ingredients I usually have on hand anyway. I wasn’t entirely sure it would work, but honestly I was stunned at how much like cake batter this tasted and how creamy, unctuous and thick it turned out. It truly tastes like smooth, cold, buttery cake batter with sprinkles!

I know that the snobbery of my ‘I don’t use cake mix’ should be addressed. I’m not getting on a high horse here, but here is my take on the issue. (1) I don’t like to buy mixes for anything I can make from raw ingredients that I can make stretch further and that I can use more often and (2) I’m really just not a fan of cake mixes anymore. After 5 years of only making cake from scratch, eating a mix tastes like eating nothing to me. If I’m going to take on those calories, they are going to be from the best ingredients I can get my hands on. My feeling on it is pretty much live and let live, so if you want to make the version with some cake mix you have on hand and you love it, more power to you my friend!

Incidentally, if you want to make your own homemade yellow cake mix, Melanie has a great recipe on her site!

My boys loved this ice cream! In fact, the direct quote from Aidan was a big sigh and an, “oh yeah.” Cole’s response was more of his usual, “that’s what I’m talkin’ about baby!” yell. Seriously, the kid is a total ham!

Thankfully a little of this ice cream goes a long way since it is so rich. That is a good thing in my book since giving them desserts that satisfy in smaller amounts is always nice. This has me thinking now too about all the other things I love to eat from the mixing bowl. Of course there is cookie dough, but now I can’t get the idea of a homemade brownie batter ice cream out of my head, or chocolate cake batter with a cream cheese swirl.

It’s always fun to think outside the *cake mix* box!

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Monica August 13, 2012 at 12:09 pm

Oh My!!! The cream in my fridge is just begging to be made into this ice cream, it looks wonderful!

kamaile August 16, 2012 at 12:12 pm

my husband would be all over this! looks pretty tasty. 🙂

Michelle January 18, 2013 at 11:14 am

I had a little trouble with the recipe, but in the end it is the best cake batter ice cream I’ve ever made. Thank you for the recipe!

Holly January 26, 2013 at 10:51 am

Hi Michelle,

Sorry for the delayed response! I’m glad you loved it. What trouble did you have with the recipe? I’d love to know if there is something I need to fix. It is a bit of a weird one making the custard cooked with flour so if you have some feedback I’d love to know. Thanks!


Jessica July 3, 2014 at 5:37 am

Thank you for the recipe! I was glad to find a cake batter recipe that didn’t call for box cake mix. I just churned it, and my husband scraped the bowl and licked the dasher… basically he had ice cream for breakfast. His comment is the it tastes just like Carvel soft serve.

I did have some difficulties with the recipe, maybe similar to the previous commenter? The main problem I had was that there was no way that I could get two egg yolks to whisk with all the dry ingredients smoothly. I ended up with a crumbly mess. It got a little bit better when I mixed in the cream mixture, but never really mixed in completely. I had a lot of ‘sludge’ when I strained the custard. It churned up nicely, but I think that I will try something different next time. Perhaps dissolving most of the sugar with the cream, and only whisking a small amount with the egg yolks before mixing in the other dry ingredients?

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