I also found this blog from someone who is attempting to make the cake batter ice cream, may come in helpful for you:
After Coldstone Creamery stopped carrying their signature (well, signature as far as our household is concerned) cake batter ice cream, I started thinking about how I could make it at home. I first thought of adding a cake mix to the custard, and I found a recipe that does exactly that. I was skeptical because the dry mix is added while the ice cream is churning: it isn’t otherwise prepared. I was also concerned about the half-and-half that doesn’t play a part in the custard, either.
But one comment said it tasted just like the Coldstone Creamery version, so I took the plunge. I made the custard last night and refrigerated it overnight until I got home this evening, then I churned and froze it.
Not so great. The grainy texture didn’t bother me, but there was a chalky aftertaste from the mix and it didn’t taste like Coldstone Creamery. Perhaps I didn’t use enough mix, even though I used the full 2/3 cup and was not able to use the entirety of the custard: our machine isn’t quite big enough for that whole recipe.
I’m going to go back to standards for the custard part and follow the process outlined in Alton Brown’s I'm Just Here for More Food. Basically, combine milk, cream, vanilla, and any other flavorings in a heavy pan and scald over low heat. Set it aside and whisk eggs and add sugar to them. Then temper the hot dairy into the eggs. Put this all back into the pot and, over low heat, bring up to 170 degrees Fahrenheit, stirring often. Then cool, and chill in the refrigerator overnight.
That gets a nice vanilla ice cream. But how to add the cake batter? After my disappointment with the first recipe, I thought about leaving out the cake mix altogether and making the cake batter from scratch. But what is it that gives cake batter its flavor? It’s just got flour, eggs, sugar, butter, baking soda, and vanilla in it.
So I’m going to try again, but I’m going to mix up the cake batter according to the recipe. That means adding water, vegetable oil, and eggs, and beating with a mixer. I’ll try the 2/3 cup dry mix that was suggested in the recipe. 1 cup of flour weighs nearly 5 ounces (depending on how you pack it in the measuring cup), so 2/3 cup of the dry mix is about 3 1/3 ounces. The cake mix package is 10.25 oz, so 2/3 cup is almost exactly 1/3 of the mix.
That means my cake batter recipe looks like:
3 1/3 oz (2/3 cup) Duncan Hines French Vanilla cake mix
2/3 cup water
1 3/4 tablespoons vegetable oil
1 large egg
Now, when do I add it to the custard? I don’t want to leave the egg raw, so I need to get it into the mixture and up to 170 degrees. Perhaps I’ll add the beaten mixture at the tempering stage and then go on to make the custard.
I’ll report back on results when I’ve got them.
If this doesn’t work, I may try making a French vanilla pudding (maybe get a Jello mix but don’t mix it enough to cause the gelatin to set up) and using that instead of cake batter. It should at least be smoother….
Vanilla Cake Batter Ice Cream #125681
Custard with French Vanilla Cake mix flavour, can swirl fudge sauce or berries into the frozen mixture, before the final freezing in the refrigerator. This is simple and easy. If you like it smooth add dry mix at the start, if you like it clumpy add the dry mix 15 minutes after the freezing has begun..The texture is up to you and your family.See my tips at the end of instructions also.
1 cup whipping cream
4 large egg yolks
1 cup granulated sugar
1 large vanilla bean
4 cups half-and-half cream
2/3 cup French vanilla cake mix, dry
1 1/2 quarts Change size or US/metric
Change to: quarts US Metric
55 minutes 15 mins prep
1. In a large saucepot, over medium heat place in vanilla bean pod, whipping cream, dash salt, sugar, and egg yolks,and cook until a custard has formed and ribbons with the finger on the back of a spoon. This should be done on medium to low heat and slowly, as not to curdle or scorch.
2. Remove from heat, and strain into a large bowl or measuring cup.
3. Remove the vanilla pod and scrape out the seeds into the mixture. Rinse off the empty pod, and wipe dry. Place empty pod into your sugar bowl to flavour your coffee sugar or other uses.
4. Into the large bowl of cooked milk and eggs add the half and half cream and stir well.
5. Place covered into the fridge overnight to get cold. This is done so that when the mixture hits your ice cream maker bowl, a warm mixture will not liquidize the cold gel, and helps with the freezing process.
6. Pour the measured amount of dry cake mix into a small bowl, and whisk out or seive out any lumps. The amount here in this recipe is 2/3 of a cup dry mix. Some people like a little less some like more, this is the amount our family enjoys.
7. Pour the cold custard into the already running ice cream maker.
8. Sprinkle on the dry cake mix a few spoons at a time thru the feed tube. Continue until dry mix is incorporated in custard. This gives you smooth texture. Let your maker continue as manufacturers directions, takes usually 20 minutes or more. If you like some cake batter lumps in the icecream then put in as unwhisked dry mix later half way or ten minutes before the freezing is complete.
9. Also at the very end of the freezing when you are ready to remove, and before pouring into your freezer storage container you may add -- another 2 tablespoons dry mix and swirl thru with a spatula, if you like lumps of dry mix -- also fold in quartered strawberries and fold thru -- or even swirl in your favourite fudge sauce.
10. Pour into a covered storage container and place in your upright home freezer to freeze solid.
11. A tip that I do is to taste mixture half way through to see if I have enough flavour,if you like more then you can add another tablespoon or two dry mix. Also for every quart of ice cream you should have 1/2 cup dry mix for flavour incorporated.
12. When I make this with Lemon Supreme Cake Mix I always fold in the Strawberries, and some toasted coconut at the very end. Makes a nice Lemon Strawberry almost cheesecaky ice cream.
I just realized I haven't bought a vanilla bean yet. Where can I get one?
Emily - I'd suggest Penzeys spice store, if there's one in your area (I'm a Penzeys addict). If not, then maybe at your grocery store or a specialty type grocery? I don't know - I've never looked for one, actually.
Emily - I'd suggest Penzeys spice store, if there's one in your area (I'm a Penzeys addict). If not, then maybe at your grocery store or a specialty type grocery? I don't know - I've never looked for one, actually.
I've never heard of Penzey's! Although there is a spice shop down the street from me, and your post reminded me of it-- thanks!
After reviewing the recipe again tonight, I decided to go with something more simple the first time around. I am going to try a simple, plain-Jane vanilla tomorrow night!
We have an ice cream maker but it is packed up! We have never used it-- we got it last year for our wedding.
My mom used to make the best Orange Ice Cream. It has the orange soda in it with pinapple chunks (I don't like pinapple but it was good!). It is my favorite home made recipe!
Marriage: 7.17.2004
Mia Lynn: 9.2.2006
Elaina Grace: 9.24.2009
Emily - So how did the vanilla turn out? (Penzeys is a spice store around here - I know it originated in Milwaukee, don't know if there's one in your area though)
Camdynlyn - do you have that recipe? It sounds yummy!
Bumping this post to see if anyone has any new recipes to share!!!!! Has anyone ever heard of Green Tea Ice Cream? it is my favorite and I have tried lots of combinations but it has never come out right. I was wondering if anyone has ever tried to make it and had success.....or has tried it at all!
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Originally Posted by ButterflyJen
