Classic Cake Batter Ice Cream

Classic Cake Batter Ice Cream

I’ve seen a lot of birthday cake batter ice cream on the web, pintrest and in the grocery store the last few years. On my last trip to the US I stopped at Kilwins with my friends and tried their version of cake batter ice cream. Instead of being funfetti inspired it was classic birthday cake. Yellow cake with fudge icing.

Classic Cake Batter Ice Cream

I made a vanilla ice cream base with some yellow cake mix stirred in. I made a chocolate frosting to swirl in the batter. It seized from the cold and ended up more as chunks rather than a pretty swirl but it still came out the way I intended it to taste.

Classic Cake Batter Ice Cream

You could also stir in chocolate cake chunks to the batter. The Kilwins ice cream is a bright yellow color but I decided against food coloring since I already used some box cake mix.


Classic Cake Batter Ice Cream

Yield: 1 litre

Classic Cake Batter Ice Cream


Ice Cream Base

1 cup milk

1/2 cup sugar

2 egg yolks, beaten

1 tsp vanilla

2 cups whipping cream

3/4 cup yellow cake mix

Chocolate Frosting Swirl

2 sticks (224g) unsalted butter, at room temperature

3 1/2 cups icing sugar, sifted

1/2 cup cocoa powder

1/2 tsp salt

2 tsp vanilla

a few tablespoons of milk for consistency


  1. Make the ice cream base. Whisk together the sugar, egg yolks, vanilla, cream and cake mix in a saucepan. Cook until the mixture reaches 160 F on a thermometer. Remove from the heat. Cover and refrigerate for 2-3 hours until chilled.
  2. Churn according to your ice cream makers instructions.
  3. Make the frosting. Beat the butter for several minutes until light and creamy. Gradually beat in the icing sugar and cocoa powder. Add in the milk one tablespoon at a time until smooth and silky. Add in the vanilla.
  4. Once the ice cream is freshly churned stir in the frosting. Freeze until solid.


I used soy milk mixed with arrowroot and soy cream to make the base dairy free.

Adapted from All Recipes and Savory Sweet Life

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