Ice Cream from Cake Batter
- Total Time: 3 hours 10 minutes
- Yield: 6-8 servings 1x
Description
This homemade cake batter ice cream lets you control the sweetness and cake flavor intensity, making it a customizable treat for any cake lover.
Ingredients
- 3 eggs
- 2 cups (480 ml) skim or 1% milk
- 1 cup (240 ml) sugar
- 2 cups (480 ml) heavy cream
- 2 tsp vanilla extract
- 1/2 - 1 cup (120-240 ml) dry yellow/white cake mix or the cake mix/batter of your choice, to taste
- Frosted cake chunks, optional
Instructions
- In a large saucepan, beat the eggs, milk and sugar until well blended.
- Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
- Remove from the heat and stir in the cake mix.
- Let the mixture cool and then add the heavy cream and vanilla extract.
- Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
- Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
- Optional: stir in chunks of frosted funfetti cake once the cake reaches a frozen yogurt consistency and mix a little bit more before freezing into ice cream.
Notes
- You can adjust the amount of cake mix to suit your taste preferences.
- For a chunkier texture, add frosted cake chunks.
- Store the ice cream in an airtight container in the freezer for up to a week.
- Experiment with different cake mix flavors for variety.
- Prep Time: 3 hours
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 20
- Carbohydrates: 40
- Fiber: 0
- Protein: 6
- Cholesterol: 110
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Frequently Asked Questions
Do I need an ice cream maker for this recipe?
Yes — the recipe instructs you to pour the chilled custard mixture into an ice cream maker and follow the machine’s instructions. The machine churns air into the base to create the classic scoopable texture. The recipe does not offer a no-churn method.
Why does the mixture need to be fully chilled before going into the ice cream maker?
The recipe cooks the egg, milk, and sugar custard over low heat for about 10 minutes, then says to cool it and refrigerate for “several hours or up to overnight” before churning. A warm or lukewarm base puts stress on the ice cream maker’s motor and produces a grainy texture — a fully cold base churns faster and more evenly into smooth ice cream.
How do I get firmer ice cream rather than soft-serve?
The recipe notes that freshly churned ice cream will typically have a soft-serve consistency. To firm it up, transfer it to a sealed container once it reaches that stage and freeze for several more hours until it hardens to a scoopable consistency. 
