Gluten-Free Cake Batter Ice Cream

Prep: 15 minCook: 45 min8 servingsmediumAmerican
Cake Batter Ice Cream with Toasted Cake Mix

This homemade ice cream captures the nostalgic flavor of cake batter with a clever twist - toasted cake mix is incorporated directly into the custard base. The Duncan Hines Butter Recipe mix is first baked to develop deeper flavor, then whisked into a rich cream base. The result is a creamy, indulgent frozen dessert with delicate vanilla and butter notes reminiscent of licking the spoon while making birthday cake. Perfect for celebrations or when you want to recreate that beloved Cold Stone Creamery experience at home.

VegetarianGluten-FreeNut-Free

Ingredients

8 servings
  • 3 cups heavy cream
    half-and-half1:1lighterdairy-free

    Less rich texture

    Full guide →
  • 1 cup milk
  • ¾ cup sugar
    honey3/4:1/2natural

    Reduces sweetness slightly

    Full guide →
  • ¼ teaspoon salt
  • ½ cup Duncan Hines Butter Recipe Cake Mix

Instructions

  1. 1

    Spread cake mix on baking sheet and bake for about 5 minutes at 350°F

  2. 2

    Let cake mix cool completely

  3. 3

    Mix heavy cream, salt, and sugar in heavy stockpot

  4. 4

    Heat over medium heat until sugar dissolves

  5. 5

    Turn off burner and whisk in toasted cake mix

  6. 6

    Add remaining heavy cream and milk to pot and mix well

  7. 7

    Refrigerate mixture for at least 4 hours or overnight

  8. 8

    Whisk mixture well before freezing in ice cream maker

  9. 9

    Freeze ice cream for a few hours before serving

Tips

Tip 1

Toasting the cake mix removes raw flour taste and adds depth

Tip 2

The mixture will be slightly lumpy after adding cake mix - this is normal

Tip 3

For best texture, let the ice cream soften slightly before scooping

Good to Know

Storage

Store in freezer for up to 2 weeks in airtight container

Make Ahead

Base can be made 2 days ahead before churning

Serve With

Let soften 5-10 minutes at room temperature for easier scooping

Common Mistakes

Watch

Don't skip toasting cake mix to avoid raw flour taste

Watch

Chill base thoroughly or ice cream won't churn properly

Substitutions

Dairy-Free Swaps

heavy cream→
half-and-half1:1lighterdairy-free

Less rich texture

Full guide →

General Alternatives

Duncan Hines cake mix→
any yellow cake mix1:1

Works with most brands

sugar→
honey3/4:1/2natural

Reduces sweetness slightly

Full guide →
Find more substitutions →

FAQ

Can I use a different cake mix flavor?

Yes, vanilla, strawberry, or funfetti cake mix work well. Avoid chocolate as it may become bitter when toasted.

What if I don't have an ice cream maker?

Pour into shallow pan and freeze, stirring every 30 minutes for first 2 hours to break up ice crystals.

How long does homemade ice cream keep?

Best within first week but keeps up to 2 weeks. Cover surface with plastic wrap to prevent ice crystals.