Description
A quick and easy copycat recipe for the nostalgic cold stone cake batter ice cream, perfect for cozy nights or special occasions.
Ingredients
Scale
- 3 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup Duncan Hines Butter Recipe Cake Mix
Instructions
- Preheat your oven to 350°F (175°C). Spread the cake mix on a baking sheet or Silpat, and bake for about 5 minutes.
- Allow the baked cake mix to cool completely.
- In a heavy stockpot, mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat, stirring gently until the sugar is completely dissolved.
- Add the cooled cake mix into the pot and whisk well until everything is nicely blended.
- Add 2 cups of heavy cream and 1 cup of milk to the mixture. Stir well.
- Cover the pot and refrigerate the mixture for at least 240 minutes (4 hours), or overnight if you have the time.
- Before freezing the ice cream, whisk the mixture one last time.
- Once the ice cream is ready, freeze it for a few hours before serving.
Notes
Customize with sprinkles, chocolate sauce, or different cake mixes for a unique treat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 24g
- Sodium: 125mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg