Cake Batter Ice Cream (Cold Stone Copycat)

Dolce Flav
Servings

8

Prep Time

10 minutes

Cook Time

15 minutes

Category

Cake Batter Extract Water Soluble

This homemade Cake Batter Ice Cream captures the nostalgic, sweet flavor of the Cold Stone original. Using cake batter flavoring, rich custard, and a touch of vanilla, this ice cream is creamy, smooth, and intensely cake-flavored. The addition of rainbow sprinkles adds a festive touch reminiscent of birthday cakes. Quick to prepare and churn, this ice cream is perfect for parties, dessert bars, or a decadent treat at home, delivering bakery-style flavor without needing to buy pre-made tubs.

Flavor-dosing noteUse the linked Dolce Flav flavors together at a combined 0.3–0.6% of the unflavored batch weight. For this recipe, the dosing base is the cooked custard PLUS reserved cream and folded sprinkles; calculate actual full base, not only heated fraction. Weigh the complete specified base in grams before adding the flavor; if flavor is mixed in before assembly, sum the actual weighed ingredients assigned to that base. Multiply the base grams by 0.003–0.006, then add that many grams of flavor on top. Start at the lower end and keep the total within this range. For example, 500 g of unflavored base gets 1.5–3 g of flavor in total, shared between Cake Batter Extract Water Soluble, Clear Vanilla Flavoring Water Soluble. Any linked vanilla flavor used is included in this same combined allowance. Choose the flavor proportions within that total; do not give each flavor a separate full dose.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • Âľ cup granulated sugar
  • 5 large egg yolks
  • Cake Batter Extract Water Soluble — include in the combined measured flavor allowance specified in the flavor-dosing note.
  • Clear Vanilla Flavoring Water Soluble — include in the combined measured flavor allowance specified in the flavor-dosing note.
  • ÂĽ cup rainbow sprinkles
  • Optional: ÂĽ teaspoon salt to balance sweetness

Directions

  1. Heat the Milk and Cream: In a medium saucepan, combine milk and 1½ cups of cream (reserve ½ cup cream for later). Heat over medium heat until hot but not boiling.
  2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk egg yolks and sugar until pale and smooth.
  3. Temper the Eggs: Slowly pour half of the hot milk mixture into the egg yolks while whisking continuously. Then pour the yolk mixture back into the saucepan.
  4. Cook the Custard: Cook over medium-low heat, stirring constantly with a wooden spoon or spatula until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not boil.
  5. Add Flavoring: Remove from heat. Calculate the combined cake-batter and vanilla flavor amount from the actual cooked custard plus any optional salt, the reserved cream and sprinkles that will be incorporated later, excluding both flavors themselves. Use the flavor-dosing note, then stir in those measured flavors and optional salt.
  6. Chill the Custard: Pour custard through a fine-mesh strainer into a bowl. Stir in the remaining ½ cup cream. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  7. Churn the Ice Cream: Pour chilled custard into an ice cream maker and churn according to manufacturer instructions until soft-serve consistency.
  8. Add Sprinkles: Fold in rainbow sprinkles.
  9. Freeze Until Firm: Transfer ice cream to a freezer-safe container and freeze at least 2 hours for a firmer texture. Serve and enjoy!