Cake Batter Ice Cream

Cake batter ice cream is a super smooth, nut-free vegan and gluten-free dessert that has become wildly popular in recent years. It was originally created by one of the most influential bloggers on vegan baking � Dreena Burton from Delish
Cake Batter Ice Cream Recipe. The recipe for this dreamy treat can be found below!

Cake Batter Ice Cream is a popular ice cream flavor that has been around since the early 1900s. Cake Batter Ice Cream is made by combining cake batter, eggs, and vanilla extract in a blender. The ice cream is then churned in an ice cream machine. Read more in detail here: cake batter ice cream near me.

This month’s activities

This is a lot of fun. I get the impression that I am commemorating something. So, in the spirit of sharing, I suppose I’m kind of celebrating. June is officially my busiest month since starting my blog full-time, and I am ecstatic about it.

To begin, I am now in Michigan on an unplanned freelancing trip for the week. Aside from getting to see Alex (a great plus), I get to be a food stylist for the whole week! “What does it mean?” my grandma asked when I informed her I’d been employed as a food stylist. “Are you going to stand upside down in your underpants for them?”

Put an egg here and a chicken breast there, rather of putting an egg here and a chicken breast there. But, I suppose, it’s near enough.

I’ll be returning to Boston next week for a total of four days. Monique is flying into town at that period, and I’m planning to take some lifestyle images for her. And we’ve got a couple exciting things planned, which I’ll be sure to share on Instagram and Snapchat (sarahfennell).


Then there’s the bad news. Monique and I are doing a Windstar Cruises 10-day trip! What’s better? It’s a food cruise, to be sure. In collaboration with the James Beard Foundation. So it’s either paradise on earth… or the sea.

We’ll be visiting Portugal, France, and Spain and eating our way through each one. Wine, oysters, and tapas will be the order of the day. To prepare for the vacation, I’ve already gone on a major buying binge. In addition, I revamped my portfolio website in preparation for the addition of some new vacation photographs.

One feature that excites me is that each Windstar yacht has a capacity of no more than 200 persons. As a result, being aboard the ship feels personal and luxury. I’ve never gone on a cruise, but the idea of sailing on a large ship with thousands of people appeals to me. As a result, vacationing in a smaller, boutique-style environment is my notion of heaven.

Then I’m off to Michigan to celebrate Alex completing his second year of medical school and passing his board exams. We’re off to Traverse City, Michigan, for some much-needed rest and relaxation. Three days later, I’ll be flying back to Boston for a blogging retreat weekend organized by Lexi’s Clean Kitchen and Andie Mitchell, two of my favorite people.

So, yes, it’s been a whirlwind month. But I’m a sucker for the bizarre. I like having so much to do that I have to schedule every hour of my day. It’s like being on a high. So, to reiterate what I mentioned before, I’m quite appreciative.


How to make ice cream at home

That’s enough about me. How about some ice cream made from cake batter? It’s ice cream that tastes like cake batter, after all. When you were a youngster and your mother wasn’t looking, you used to lick the cake batter out of the bowl. Don’t be alarmed if you’ve never made homemade ice cream before. This cake batter ice cream recipe is really simple to create, but it will need the use of an ice cream machine. The following are the fundamental methods for preparing cake batter ice cream:

Heat the ingredients on the stove – I know, why would we need to heat the ingredients for a cold dessert? I used egg yolks to make this ice cream more rich and creamy. And, since I don’t want any of you to acquire salmonella, you’ll need to boil the milk, cream, sugar, and eggs to destroy the germs. This will also dissolve the sugar in the milk mixture, resulting in a creamier ice cream!

Mix in the funfetti cake mix and vanilla extract — I used both pure vanilla extract and funfetti cake mix to give this ice cream an additional kick of cake batter flavor. Thank you very much.

Chill in the fridge – You don’t want to use your ice cream machine with searing hot ice cream mix. Instead, put the milk mixture in the refrigerator for at least 4 hours (overnight is OK!). This will aid in the appropriate whipping up of the ice cream in the ice cream machine, resulting in ideal homemade ice cream.

Churn the ice cream – Follow the manufacturer’s directions for churning your homemade cake batter ice cream. Place the churned ice cream in the freezer to set overnight. Top with hot fudge sauce, whipped cream, additional sprinkles, or anything you like when you’re ready to eat!




  • 4 big yolks of eggs
  • 2/3 cup sugar, granulated
  • 2 quarts of thick cream
  • 1 gallon of whole milk
  • a half teaspoon of salt
  • a third of a cup of funfetti cake mix (the dry mix straight from the box)
  • 1 tbsp extract de vanille
  • 2 tbsp sprinkles of various colors


  1. Whisk together the yolks and 1/3 cup sugar until smooth. Remove from the equation.
  2. In a medium saucepan, boil the cream, milk, 1/3 cup sugar, and salt for 2-3 minutes, or until the sugar is dissolved and the cream is almost simmering. Reduce the heat to low and pour 12 cup of the cream mixture into the yolks, stirring constantly to incorporate.
  3. Return the warm yolk mixture to the saucepan, whisking constantly to ensure complete mixing. Then, while the mixture is heating up, gently whisk it with a spatula. In 3-5 minutes, the custard should thicken. When it coated the back of a spoon and keeps its form when you pull your finger through it, it’s ready.
  4. Remove from the heat immediately and whisk in the funfetti cake mix and vanilla extract.
  5. Place the mixture in a large ziplock bag and refrigerate for at least 4 hours, or up to overnight.
  6. Fill your ice cream maker halfway with ice cream and churn according to the manufacturer’s directions. Fold in colorful sprinkles at the end. Allow for at least 6 hours of hardening in a freezer-safe container. After that, serve!

More ice cream recipes may be found at:

Ice Cream with Bourbon Apple Pie

Peppermint Ice Cream with a Vegan Twist

Ice cream with pistachios

Ice Cream with Figs, Cinnamon, and Coffee

Mascarpone Ice Cream with No Churn

Cake Batter Ice Cream is a favorite ice cream flavor of many people. The calorie count for this ice cream is very high, but it is worth the calories. Reference: cake batter ice cream calories.

Frequently Asked Questions

What is cake batter ice cream made of?

A: Cake batter ice cream is made up of milk, eggs, sugar, vanilla extract and flour. Its usually baked in an oven for about 20 minutes until the top becomes slightly brownish and a cake-like texture to it.

Does cake batter ice cream taste good?

A: Yes!

Is cake batter ice cream safe?

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