Cake Batter Ice Cream (Cold Stone Copycat)

Dolce Flav

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Author:

Dolce Flav

Servings

8

Prep Time

10 minutes

Cook Time

15 minutes

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.

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
5 large egg yolks
2 teaspoons cake batter flavoring
1 teaspoon vanilla extract
¼ cup rainbow sprinkles
Optional: ¼ teaspoon salt to balance sweetness

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Directions

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.
Whisk Egg Yolks and Sugar: In a separate bowl, whisk egg yolks and sugar until pale and smooth.
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.
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.
Add Flavoring: Remove from heat and stir in cake batter flavoring, vanilla extract, and salt if using.
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.
Churn the Ice Cream: Pour chilled custard into an ice cream maker and churn according to manufacturer instructions until soft-serve consistency.
Add Sprinkles: Fold in rainbow sprinkles.
Freeze Until Firm: Transfer ice cream to a freezer-safe container and freeze at least 2 hours for a firmer texture. Serve and enjoy!

Recipe Note

10 Frequently Asked Questions (FAQ)

Name: Cake Batter Ice Cream (Cold Stone Copycat)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 2 cups heavy cream; 1 cup whole milk; ¾ cup granulated sugar; 5 large egg yolks; 2 teaspoons cake batter flavoring; 1 teaspoon vanilla extract; ¼ cup rainbow sprinkles; Optional: ¼ teaspoon salt to balance sweetness

1. Can I make this without an ice cream maker?

Yes — pour custard into a shallow container and freeze, stirring every 30 minutes for 2–3 hours to prevent ice crystals.

2. Can I use cake batter extract instead of flavoring?

Yes — both provide the signature sweet, bakery flavor.

3. Can I make this dairy-free?

Yes — use coconut milk and coconut cream; the texture may be slightly softer.

4. How long does it last in the freezer?

Up to 2 weeks in an airtight container for best flavor and texture.

5. Can I add mix-ins?

Yes — crushed cookies, brownie chunks, or chocolate chips complement the cake batter flavor.

6. Can I reduce sugar?

Yes — reduce sugar to ½ cup, but the texture may be slightly less creamy.

7. Why is my ice cream icy?

Ensure custard is fully chilled before churning, and avoid over-freezing during stirring.

8. Can I make mini ice cream sandwiches with this?

Yes — perfect for cake batter ice cream cookie sandwiches.

9. Can I make it colorful like rainbow cake batter?

Yes — divide custard and add gel food coloring to portions before churning, then swirl.

10. Can I serve immediately after churning?

Yes — soft-serve style; freeze longer for scoopable ice cream.