12 Delicious Cake Batter Ice Cream Recipes You Must Try

Let’s face it, there’s nothing quite like the creamy, dreamy delight of cake batter ice cream to turn an ordinary day into a celebration. Whether you’re a seasoned dessert maker or just looking to indulge in some sweet nostalgia, these 12 irresistible recipes are your ticket to ice cream bliss. So, grab your spoon and let’s dive into the delicious world of cake batter ice cream creations you simply must try!

Vanilla Cake Batter Ice Cream

Gently, as the morning light filters through the kitchen window, the thought of vanilla cake batter ice cream brings a quiet joy. It’s a nostalgic embrace, a sweet whisper of childhood summers and the simple pleasure of licking the spoon clean.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 1 cup vanilla cake mix, sifted
• 1/2 cup rainbow sprinkles

Instructions

1. In a large mixing bowl, whisk together the chilled heavy cream and whole milk until slightly thickened.
2. Gradually add the granulated sugar, pure vanilla extract, and fine sea salt, whisking until the sugar is completely dissolved.
3. Gently fold in the sifted vanilla cake mix, ensuring no lumps remain for a smooth batter.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
5. During the last 2 minutes of churning, add the rainbow sprinkles for a festive touch.
6. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Here, the ice cream emerges with a creamy texture that melts luxuriously on the tongue, the vanilla cake batter flavor rich yet not overpowering. Serve it sandwiched between two soft cookies for an indulgent ice cream sandwich, or atop a warm brownie for a delightful contrast of temperatures.

Chocolate Cake Batter Ice Cream

Venturing into the realm of homemade desserts brings a certain warmth to the kitchen, especially when the creation is as indulgent as Chocolate Cake Batter Ice Cream. This recipe, a nostalgic nod to childhood favorites, transforms simple ingredients into a creamy, dreamy treat that’s both comforting and sophisticated.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, sifted
• 1/4 cup chocolate cake mix, dry
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup mini chocolate chips

Instructions

1. In a large mixing bowl, whisk together the chilled heavy cream and whole milk until fully combined.
2. Gradually add the granulated sugar, sifted cocoa powder, and dry chocolate cake mix to the cream mixture, whisking continuously to ensure no lumps remain.
3. Stir in the pure vanilla extract and fine sea salt, blending until the mixture is smooth and homogenous.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes, until the ice cream reaches a soft-serve consistency.
5. During the last 5 minutes of churning, add the mini chocolate chips, allowing them to distribute evenly throughout the ice cream.
6. Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.

Notably, this ice cream boasts a velvety texture with the rich, deep flavors of chocolate cake batter, punctuated by the occasional crunch of mini chocolate chips. Serve it sandwiched between two cookies for an extra decadent treat, or simply enjoy it by the scoop on a warm summer evening.

Strawberry Cake Batter Ice Cream

Yesterday, as the golden light of late afternoon spilled across the kitchen counter, I found myself lost in the simple joy of creating something sweet and nostalgic. Strawberry Cake Batter Ice Cream, with its creamy texture and bursts of fruity flavor, feels like a celebration of summer in every spoonful.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup strawberry cake mix, sifted
• 1/2 cup fresh strawberries, hulled and finely diced
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, whisk together the chilled heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved, about 2 minutes.
2. Gently stir in the pure vanilla extract and fine sea salt, ensuring the mixture is well combined.
3. Gradually fold in the sifted strawberry cake mix, taking care to avoid lumps for a smooth base.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes, until it reaches a soft-serve consistency.
5. During the last 5 minutes of churning, add the finely diced fresh strawberries, allowing them to distribute evenly throughout the ice cream.
6. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm, to achieve the perfect scoopable texture.

Creating this ice cream is a reminder of how simple ingredients can transform into something extraordinary. The texture is luxuriously creamy, with the strawberries adding a fresh, vibrant contrast. For an extra touch of whimsy, serve it sandwiched between two homemade sugar cookies for an ice cream sandwich that’s as playful as it is delicious.

Red Velvet Cake Batter Ice Cream

Wandering through the memories of childhood birthdays and summer evenings, this Red Velvet Cake Batter Ice Cream brings a nostalgic twist to your dessert table. It’s a creamy, dreamy homage to the classic cake, transformed into a frozen delight that’s both rich and refreshing.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/2 cup red velvet cake mix, sifted
• 1/4 cup cream cheese, softened
• 1/2 tsp fine sea salt
• 1/2 cup white chocolate chips, melted

Instructions

1. In a large mixing bowl, whisk together the chilled heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved, about 2 minutes.
2. Add the pure vanilla extract, sifted red velvet cake mix, softened cream cheese, and fine sea salt to the bowl. Whisk until the mixture is smooth and uniform in color, ensuring no lumps remain.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes, until it reaches a soft-serve consistency.
4. While the ice cream is churning, melt the white chocolate chips in a double boiler or microwave, stirring every 15 seconds to prevent burning.
5. Once the ice cream has reached the desired consistency, drizzle in the melted white chocolate during the last 2 minutes of churning to create delicate ribbons throughout.
6. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.

Nowhere does the velvety texture and tangy cream cheese flavor shine brighter than in this ice cream, especially when served atop a warm brownie or alongside a drizzle of raspberry coulis for a contrast that delights the senses.

Funfetti Cake Batter Ice Cream

Zephyrs of summer breeze whisper through the kitchen window as I ponder the joy of transforming simple ingredients into a celebration of flavor and texture. Today, we’re embracing the whimsy of childhood birthdays with a dessert that marries the nostalgic taste of cake batter with the creamy delight of homemade ice cream.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1/2 cup rainbow sprinkles (jimmies)
• 1/2 cup white cake mix, sifted

Instructions

1. In a large mixing bowl, combine the cold heavy cream, whole milk, granulated sugar, pure vanilla extract, and fine sea salt. Whisk until the sugar is completely dissolved, about 2 minutes.
2. Gently fold in the sifted white cake mix with a rubber spatula, ensuring no lumps remain for a smooth base.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes, until it reaches a soft-serve consistency.
4. During the last 2 minutes of churning, add the rainbow sprinkles to incorporate evenly without overmixing, which can cause the colors to bleed.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.

Velvety and rich, this Funfetti Cake Batter Ice Cream is a canvas of joy, with each bite offering a crunch of sprinkles amidst the creamy, cake-infused base. Serve it in a waffle cone for an extra layer of texture, or layer it between two cookies for an irresistible ice cream sandwich.

Peanut Butter Cake Batter Ice Cream

Vividly remembering the first time I encountered the creamy, dreamy texture of homemade ice cream, I was inspired to create a version that captures the essence of childhood joy and the rich, comforting flavors of peanut butter and cake batter.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup smooth peanut butter, preferably natural
• 1/2 cup yellow cake mix, sifted
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup rainbow sprinkles

Instructions

1. In a large mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved, about 2 minutes.
2. Add the smooth peanut butter, sifted yellow cake mix, pure vanilla extract, and fine sea salt to the bowl. Whisk vigorously until the mixture is smooth and homogenous, ensuring no lumps remain.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
4. Gently fold in the rainbow sprinkles with a spatula during the last 2 minutes of churning to distribute evenly without overmixing.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.

Perfectly creamy with a playful crunch from the sprinkles, this ice cream is a nostalgic treat. Serve it sandwiched between two soft peanut butter cookies for an extra indulgent dessert.

Cookies and Cream Cake Batter Ice Cream

Sometimes, the simplest pleasures come from combining the familiar in unexpected ways, like the childhood joy of cookies and cream meeting the playful nostalgia of cake batter in a creamy, dreamy ice cream.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/2 cup cake mix, sifted
• 1 cup crushed chocolate sandwich cookies

Instructions

1. In a large mixing bowl, combine the chilled heavy cream, whole milk, and granulated sugar. Whisk until the sugar is completely dissolved, about 2 minutes.
2. Add the pure vanilla extract and sifted cake mix to the bowl. Whisk vigorously until the mixture is smooth and no lumps remain, approximately 3 minutes.
3. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
4. Gently fold in the crushed chocolate sandwich cookies with a spatula, ensuring they are evenly distributed throughout the ice cream.
5. Transfer the ice cream to a lidded container. Freeze for at least 4 hours, or until firm.

Delightfully creamy with a playful crunch, this ice cream marries the rich flavor of cake batter with the classic texture of cookies and cream. Serve it sandwiched between two cookies for an extra indulgent treat, or simply enjoy it by the scoop on a warm summer evening.

Mint Chocolate Chip Cake Batter Ice Cream

How often do we find ourselves craving something that marries the refreshing zest of mint with the deep, comforting embrace of chocolate? Today, let’s indulge in a creation that does just that, a dessert that feels like a cool breeze on a warm summer evening.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 tsp pure peppermint extract
• 1/2 tsp pure vanilla extract
• 3 drops green food coloring (optional)
• 1/2 cup mini chocolate chips
• 1/2 cup cake batter pieces

Instructions

1. In a large mixing bowl, whisk together the chilled heavy cream, whole milk, granulated sugar, and fine sea salt until the sugar is completely dissolved.
2. Stir in the pure peppermint extract, pure vanilla extract, and green food coloring (if using) until the mixture is uniformly colored.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
4. Gently fold in the mini chocolate chips and cake batter pieces with a spatula, ensuring they are evenly distributed throughout the ice cream.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Unveiling this ice cream reveals a texture that’s luxuriously creamy, punctuated by the occasional crunch of cake batter and the melt-in-your-mouth chocolate chips. The mint offers a refreshing counterpoint to the rich chocolate, making each spoonful a delightful contrast. Serve it sandwiched between two cookies for an extra indulgent treat, or simply enjoy it straight from the bowl under the summer sky.

Salted Caramel Cake Batter Ice Cream

Capturing the essence of summer evenings, this dessert blends the nostalgic charm of cake batter with the sophisticated allure of salted caramel, creating a symphony of flavors that dance on the palate.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup salted caramel sauce, plus extra for drizzling
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 cup yellow cake mix, sifted
• 4 large pasture-raised egg yolks, lightly beaten

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar, stirring gently until the sugar dissolves completely, about 5 minutes.
2. Whisk in the salted caramel sauce, vanilla extract, and fine sea salt until the mixture is homogenous and slightly thickened, about 3 minutes.
3. Gradually add the sifted yellow cake mix to the saucepan, whisking continuously to prevent lumps, until fully incorporated, about 2 minutes.
4. Remove the saucepan from heat. Slowly temper the egg yolks by adding a small amount of the warm mixture to them, whisking constantly, then pour the tempered yolks back into the saucepan.
5. Return the saucepan to low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon, about 5 minutes. Do not allow to boil.
6. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 25 minutes, until it reaches a soft-serve consistency.
8. Transfer the ice cream to a freezer-safe container, layering with additional salted caramel sauce as desired. Freeze until firm, about 2 hours.

Finished with a silky texture that melts luxuriously on the tongue, this ice cream offers a perfect balance of sweet and salty. Serve it sandwiched between two chewy cookies for an indulgent twist on the classic ice cream sandwich.

Lemon Cake Batter Ice Cream

Curling up with a bowl of this lemon cake batter ice cream feels like uncovering a cherished summer memory, each spoonful a blend of tangy brightness and comforting sweetness that lingers just right.

Ingredients

• 1 1/2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/4 tsp fine sea salt
• Zest of 2 large lemons, finely grated
• 1/4 cup fresh lemon juice
• 1/2 cup yellow cake mix, sifted
• 4 large pasture-raised egg yolks, lightly beaten

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar, stirring gently until the sugar dissolves completely, about 5 minutes.
2. Remove the saucepan from heat. Whisk in the pure vanilla extract, fine sea salt, lemon zest, and fresh lemon juice until fully incorporated.
3. Gradually add the sifted yellow cake mix to the saucepan, whisking continuously to prevent lumps, ensuring a smooth batter consistency.
4. Place the saucepan back over low heat. Slowly temper the beaten egg yolks by adding a small amount of the warm cream mixture to them, whisking constantly, then pour the yolk mixture back into the saucepan.
5. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 10 minutes. Do not let it boil.
6. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits, ensuring a silky texture.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.
8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
9. Transfer the ice cream to an airtight container and freeze for an additional 2 hours to firm up before serving.

Perfectly creamy with a vibrant lemon punch, this ice cream marries the nostalgic flavor of cake batter with a refreshing citrus twist. Serve it sandwiched between two soft sugar cookies for an unforgettable summer treat.

Coconut Cake Batter Ice Cream

Lingering in the quiet of the kitchen, the thought of transforming simple ingredients into a creamy, dreamy dessert feels like a small, sweet rebellion against the ordinary. This coconut cake batter ice cream is a whisper of nostalgia, a blend of familiar comfort and exotic flair, perfect for those moments when only something indulgent will do.

Ingredients

• 1 1/2 cups heavy cream, chilled
• 1 cup full-fat coconut milk
• 3/4 cup granulated sugar
• 1/4 cup cake flour, sifted
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1/2 cup sweetened shredded coconut, toasted

Instructions

1. In a medium saucepan over low heat, whisk together the heavy cream, coconut milk, and granulated sugar until the sugar is completely dissolved, about 5 minutes.
2. Gradually add the sifted cake flour to the saucepan, whisking constantly to prevent lumps, and cook for an additional 3 minutes until the mixture slightly thickens.
3. Remove the saucepan from the heat and stir in the fine sea salt, pure vanilla extract, and coconut extract until well combined.
4. Transfer the mixture to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours, or overnight for best results.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 25 minutes, until it reaches a soft-serve consistency.
6. Fold in the toasted shredded coconut during the last 2 minutes of churning to evenly distribute throughout the ice cream.
7. Transfer the ice cream to a lidded container and freeze for an additional 2 hours to firm up before serving.

Zesty with coconut and rich with the essence of vanilla, this ice cream boasts a velvety texture that melts luxuriously on the tongue. Serve it sandwiched between two soft sugar cookies for an irresistible ice cream sandwich, or drizzle with dark chocolate sauce for a decadent twist.

Pumpkin Spice Cake Batter Ice Cream

As the leaves begin to turn and the air carries a whisper of autumn, there’s no better time to indulge in the comforting embrace of homemade ice cream. This recipe, a harmonious blend of warm spices and creamy sweetness, is a tribute to the season’s bounty.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp fine sea salt
• 1/2 cup yellow cake mix, sifted

Instructions

1. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, granulated sugar, vanilla extract, pumpkin pie spice, and fine sea salt until the sugar is completely dissolved.
2. Gently fold in the sifted yellow cake mix until just combined, being careful not to overmix to maintain a light texture.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes, until it reaches a soft-serve consistency.
4. Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.
5. For optimal flavor, let the ice cream sit at room temperature for 5 minutes before serving to slightly soften.

Rich with the essence of fall, this ice cream boasts a velvety texture and a depth of flavor that’s both nostalgic and novel. Serve it atop a warm slice of spice cake or alongside a drizzle of caramel for an extra touch of indulgence.

Conclusion

Savor the sweet variety of our 12 Delicious Cake Batter Ice Cream Recipes, perfect for any home cook looking to indulge. Each recipe offers a unique twist on the classic favorite, ensuring there’s something for everyone. We’d love to hear which one stole your heart—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow dessert enthusiasts to discover. Happy scooping!