Cake Batter Ice Cream (2024)

FAQs

Why is cake batter ice cream so good? ›

The cake batter ice cream at Cold Stone tastes like, well, frozen cake batter! It's the perfect base for any number of mix-ins. Some may describe it as a combination of butter and vanilla, which makes it taste like yellow cake mix before it has been baked.

SWEET CREAM ICE CREAM [Cream, Nonfat Milk, Sugar, Corn Syrup, Whey, contains less than 1% of: Guar Gum, Cellulose Gum, Carrageenan, Mono and Diglycerides, Polysorbate 80, Annatto (color)], CAKE BATTER MIX [Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), ...

There's something about cake batter ice cream that makes it the perfect base for just about every topping and mix-in that you can imagine. It goes well with fruit, chocolate, sprinkles, candy, literally everything.

Started off with a little ice cream in the cup, and we got to put the cake batter. cookie dough pieces in there, and then the cake batter base, put little sprinkles in there, and then top it off with a little more ice cream, give it a good old mix, and then there you go. We're ready to go.

There are things, like ice cream, that are 'birthday cake' flavored and things that are 'cake batter' flavored, and the difference is the 'birthday cake' flavor should have pieces of cake in them —in my experience usually white cake with those funfetti sprinkles in them.

Our flavorful Cake Batter Ice Cream combined with a luscious cream cheese swirl and rich gooey butter cake pieces. As delicious as the gooey butter cake made famous in St. Louis!

Whisk together cream, milk, cake mix, sugar, egg yolks, and vanilla in a saucepan until well blended. Cook, stirring frequently, over medium-low heat until mixture reaches 160 degrees F (70 degrees C). Pour into a heat-proof container and place in the refrigerator or freezer until chilled.

Cold Stone's ice cream is made on the premises every day, and is categorized as "super premium" by industry standards—meaning it contains 12% to 14% butterfat, which gives it a uniquely creamy texture that sets it apart.

It's also made using a low overrun, or a low amount of air churned into the ice cream, which means the product broadly fits the super-premium category. This creates a richer, smoother mouthfeel, which pairs beautifully with the ice cream's freshness.

Why is cold stone so expensive? Cold Stone Creamery's emphasis on using high-quality, fresh ingredients is one reason for its higher cost compared to other ice cream shops. This approach often leads to a higher cost, as quality ingredients are typically more expensive.

Who invented cake batter ice cream? ›

SCOTTSDALE, Ariz., May 12, 2021 /PRNewswire/ -- In 2003, a Cold Stone Creamery® franchisee came up with the idea for Cake Batter Ice Cream® and the rest is history.

Perfect for celebrating the small wins, this fan-favorite flavor combines Confetti Sprinkles with the sweet taste of Cake flavored Ice Cream.

Available at participating DQ^® restaurants.

Conversation. Our Batter Shakes take the cake! 😉 Try our latest treat with your classic Cake Batter 🍰 or the NEW Brownie Batter. 🍫 Use the SONIC App for contactless ordering & payment or place your order at the drive-in.

Serving Ice Cream Cake

In case you need to be reminded, don't forget the ice cream cake will melt! So, it's important to serve promptly after cutting unless your guests are craving soup. On that note, avoid leaving your ice cream cake near sources of heat like windows, stoves, or energetic kids.

I think part of the reason why people like eating batter is because they see it as just taking a small little taste instead of indulging in a whole slice of cake. Plus, it just has its own unique appeal and texture to it, kind of like cookie dough versus baked cookies.

Whisk together cream, milk, cake mix, sugar, egg yolks, and vanilla in a saucepan until well blended. Cook, stirring frequently, over medium-low heat until mixture reaches 160 degrees F (70 degrees C). Pour into a heat-proof container and place in the refrigerator or freezer until chilled.

It usually enhances sweet. So if you tasted 2 cakes, both with the same amount of sugar but one with vanilla and the other without, you would probably say the with vanilla cake had more sugar in it. It also is particularly good with eggy and dairy flavors. Think vanilla pudding or custard or egg nog.