Cake Batter Batter Batter from Cold Stone Creamery blends rich, creamy cake batter ice cream with chunks of moist cake and colorful sprinkles, all folded together to create a fun, vibrant dessert bursting with sweet, buttery flavors and a smooth, indulgent texture.
Equipments
- Ice cream maker
- Mixing bowls
- Spatula
- Measuring cups
- Measuring spoons
- Stand mixer or hand mixer
- Baking pan
- Whisk
- Freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup dry yellow cake mix
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup prepared yellow cake, cubed
- 1/4 cup rainbow sprinkles
Using dry yellow cake mix as a base ingredient is essential to achieve the authentic flavor profile of Cake Batter Batter Batter ice cream. Be sure to use high-quality heavy cream and whole milk to create a rich, creamy texture that mimics the original Cold Stone Creamery dessert. Cubing prepared yellow cake enables the ice cream to have moist, tender chunks that complement the smooth batter. Rainbow sprinkles add vibrant color and subtle sweetness, so using real sprinkles rather than imitation enhances the overall experience. Your homemade version of Cake Batter Batter Batter from Cold Stone Creamery will capture the fun, vibrant, and indulgent flavors that fans love.
Instructions
- In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, dry yellow cake mix, vanilla extract, and salt until sugar and cake mix dissolve completely.
- Cover mixture and refrigerate for at least 2 hours or until well chilled.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until thick and creamy.
- While ice cream is churning, use a stand mixer or hand mixer to prepare yellow cake batter; bake in a baking pan, then cool and cut into 1-inch cubes.
- Once ice cream is ready, fold in cake cubes and rainbow sprinkles gently with a spatula.
- Transfer the ice cream to a freezer-safe container; smooth the top with a spatula.
- Freeze for at least 4 hours or until firm before scooping and serving.
Substitution
Cake Batter Batter Batter from Cold Stone Creamery copycat menu captures the rich, creamy taste of cake batter ice cream combined with moist cake chunks and vibrant sprinkles. If you cannot find dry yellow cake mix, you can substitute with a homemade blend of flour, sugar, baking powder, and a small amount of salt to replicate the flavor. When folding in the cake cubes and sprinkles, use a spatula gently to prevent crushing the mix-ins and maintain texture. Your ice cream maker should be pre-chilled to achieve the best consistency in the creamy base. Store the finished ice cream in a freezer-safe container to keep it fresh and scoopable.
Tips
Make sure to fully dissolve the sugar and cake mix during whisking to avoid grainy texture in your ice cream. Chill the mixture thoroughly for at least 2 hours to improve the churning process and final creaminess. When folding in the cake cubes and sprinkles, be gentle to retain the cake's moistness and prevent breaking. Your ice cream must be frozen for a minimum of 4 hours to achieve the ideal scoopable consistency.
Nutritions
Cake Batter Batter Batter from Cold Stone Creamery contains high amounts of fat and sugar due to the heavy cream, whole milk, granulated sugar, and cake components, contributing to its rich and indulgent texture. Each serving provides a significant source of calories and carbohydrates, mainly from the cake mix, prepared cake cubes, and sprinkles, which add sweetness but limited nutritional value. The heavy cream and whole milk also supply dietary calcium and some protein, which support bone health, but the dessert should be enjoyed in moderation due to its saturated fat content. Your choice to enjoy this treat occasionally fits best within a balanced diet to manage caloric intake effectively.
Storage
Store your Cake Batter ice cream in an airtight, freezer-safe container to maintain its creamy texture and vibrant flavors. Keep it in the coldest part of your freezer, ideally at 0degF (-18degC) or below, to prevent ice crystals from forming and preserve moisture. For best quality, consume within 1 to 2 weeks to enjoy the cake chunks and sprinkles at their freshest.
Variation or Alternatives
For a chocolate twist, substitute the dry yellow cake mix with a chocolate cake mix and add mini chocolate chips to your batter before churning. Use almond milk or oat milk instead of whole milk to create a dairy-free option without compromising creaminess. You can fold in crushed candy bars or chocolate-covered pretzels in place of sprinkles for a crunchy texture contrast. Incorporate a teaspoon of almond extract alongside vanilla to add subtle nutty undertones that enhance the cake batter flavor.
Allergies
Cake Batter Batter Batter from Cold Stone Creamery may pose allergy risks due to its dairy content, including heavy cream and whole milk, which can affect those with lactose intolerance or milk allergies. The use of dry yellow cake mix and prepared yellow cake introduces gluten and eggs, common allergens that require careful consideration. Your enjoyment of this dessert should be balanced with awareness of potential reactions to dairy, gluten, eggs, and artificial colorings in rainbow sprinkles.
Why this recipe?
Cake Batter Batter Batter from Cold Stone Creamery is loved for its rich, creamy cake batter ice cream blended with sweet cake pieces, delivering a dessert that perfectly balances texture and flavor. The blend of moist cake crumbs and smooth ice cream creates an indulgent experience that satisfies cravings for both cake and ice cream simultaneously. Making your own copycat version allows you to customize ingredients to your taste and enjoy the freshness of homemade quality. Your kitchen can recreate this popular treat, offering a cost-effective and personalized alternative to store-bought options.