Cake Batter Ice Cream Cake

Zeke’s favorite ice cream flavor is cake batter. Whenever I drag him to Carvel, he gets the same flavor – sometimes he gets it in a milkshake, though. So for his birthday, I decided to surprise him with a second birthday cake! A colorful ice cream cake that tastes like cake batter. It was awesome. There are a lot of recipes out there for cake batter ice cream. All of the ones that I found involved using actual cake batter in the ice cream mixture. I was fine with that, but didn’t want to useĀ  Dunkin Heinz or any mix with hydrogenated oils. I though about making my own cake mix, which is actually pretty easy, but wasn’t sure it would taste yellow cakey. So I went to Whole Foods and found some organic cake mix. Sure, it was a little more expensive than regular cake mix, but I didn’t feel guilty serving it to my guests.

This ice cream recipe is much simpler than most of the other ice creams we’ve shared with you. It doesn’t involve tempering, or separating half a dozen eggs. Doesn’t mean it isn’t awesome.

Cake Batter Ice Cream, adapted from All Recipes:


  • 1 cup whole milk
  • 1/2 cup white sugar
  • 2 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • 3/4 cup yellow cake mix, sifted
  • Rainbow sprinkles


1. Mix all ingredients except sprinkles in a saucepan until well-blended.

2. Cook over medium-low heat until the mixture is 160 degrees, stirring frequently and making sure the bottom doesn’t burn.

3. Remove from heat and place mixture in fridge overnight.

4. Freeze in ice cream maker, according to directions.

5. After it gets to desired consistency, fold in sprinkles with a rubber spatula.

6. Pour ice cream into spring form pan, and level top. Sprinkle sprinkles on top, cover with plastic wrap, and freeze for at least 2 hours, until ice cream is hard.

7. Cut into slices and serve!