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Homemade Cake Batter Ice Cream

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  • Total Time: 5 minutes
  • Yield: 2 quarts 1x


Units Scale
  • 3 cups heavy cream
  • 1/2 cup sugar
  • 3/4 cup yellow or white cake mix, sifted
  • 1 1/2 cups whole milk (can use half-n-half)
  • 1 1/2 tablespoons vanilla
  • Sprinkles for garnish


  1. In a large bowl, mix the cream, sugar, cake mix, milk and vanilla. Whisk together until sugar and cake mix are dissolved.
  2. Put in refrigerator for at least an hour to chill.
  3. Pour into canister of ice cream freezer and freeze according to manufacturer’s directions.
  4. Garnish with sprinkles before serving, if desired.


  • This recipe makes enough for my 2-quart Cuisinart ice cream maker. It can easily be doubled if you have a 4 or 6-quart ice cream freezer. You can try adding the sprinkles during the freezing process, I just didn’t want to take the chance of the color bleeding into the ice cream, so I just sprinkled some on top before serving.
  • Prep Time: 5 minutes
  • Category: Desserts