Monday, March 9, 2009

Cake Batter Ice Cream

I don't know if you've ever been to Coldstone or Maggie Moo's, but if you have, it's possible that you've had their cake batter ice cream; possibly my favorite ice cream on earth. Mix some actual vanilla cake and sprinkles in there, and you will never go back to grocery store ice cream. I won't even let you. Friends don't let other friends buy grocery store ice cream.
I'm actually pretty surprised that cake batter wasn't the first ice cream I tried to make, but nonetheless, it's in my freezer here now, and that's all that matters.


P.S. I didn't really do any research on how to make cake batter ice cream before I did this, so I actually just halved a vanilla cake recipe, using pasteurized eggs, and added a very healthy amount to basic vanilla ice cream. Most recipes that I later found online just required adding cake mix, which is obviously easier, but very artificial.
at

17 comments:

  1. AnonymousMarch 9, 2009 at 7:02 PM

    cake batter. Cookingat10 is becoming Cookingat11 soon. I can see an ice cream machine being wrapped by my parents in the near future, if you know what im saying

    ReplyDelete
  2. Jess LMarch 9, 2009 at 8:04 PM

    Oh yeah cake batter ice cream YUM. My sister in law and I were talking not even an hour ago about how good it is.
    I'll have to try this for sure.

    If I wanted to make it chocolate how much should I use and what kind?

    ReplyDelete
  3. Angie M.March 9, 2009 at 10:04 PM

    I thought you might find this article interesting. For the record, I'm not trying to imply anything; just passing it on as I thought you might like to read it.

    ReplyDelete
  4. ArundathiMarch 10, 2009 at 12:42 AM

    cake batter in icecream? that sounds amazing!

    ReplyDelete
  5. RachelMarch 10, 2009 at 12:52 AM

    How do you know when to stop your ice cream maker? This is driving me crazy - I always overchurn it and it loses its smooth texture, or I underchurn it and it freezes into a block of ice...

    ReplyDelete
  6. AnonymousMarch 10, 2009 at 1:12 AM

    To quote Regina Schrambling from the article: "But this is not just me yelling at kids to get off my lawn"... No...It is Regina stealing the ball that came over her fence once too often, and putting out a dish of antifreeze for their pets to consume.
    I read a lot of food blogs, and the ones that espouse AUTHORITY versus "amazed opinion" give me a case of the trots. I prefer to read anyone's writing about food that has not lost their sense of wonder when they discover and share their experiences with new tastes, textures, and techniques.
    When writers sound world weary and jaded...well, hell, I can do CYNICAL without anyone's help. Age is not really a factor, insight is. I will read the comments of "cookingat10" or our host, Nick, any day over the convenience store mass market musings of Sandra Lee.

    ReplyDelete
  7. BetteMarch 10, 2009 at 1:05 PM

    By pasteurized eggs, I hope you mean shell eggs and not that liquid junk.

    ReplyDelete
  8. AnonymousMarch 11, 2009 at 7:31 PM

    Craig, one question: who's worse Regina Schrambling or Sandra Lee

    ReplyDelete
  9. VivienMarch 12, 2009 at 2:10 AM

    cake batter ice cream? what is that, meaning the flour is not cooked?

    ReplyDelete
  10. AnonymousMarch 12, 2009 at 8:00 AM

    Cookingat10, Regina Schrambling is worse in this situation. She has lost the sense of wonder that inspires one to reach further. Sandra is always reaching further, generally in the wrong direction.

    ReplyDelete
  11. KelleyMarch 12, 2009 at 9:14 AM

    I have a challenge for you... I know this kinda goes against your norm... but you understand the baking process so well and I dont' know what substitutes for what.

    So... 2 healthy ideas...

    a very healthy and very yummy banana bread

    a post on how to substitute healthy ingredients into baking and not mess up the final product.

    Thanks so much!! I think your website is awesome and I wish I was as smart as you about food!!

    ps- I used to work at Coldstone, and when we made cakebatter ice cream, we literally just put powdered cake mix into the ice cream. the end.

    ReplyDelete
  12. AnonymousMarch 12, 2009 at 4:47 PM

    Too bad this jazz won't hold up in the mail... YUM!!!

    ReplyDelete
  13. AmybearMarch 13, 2009 at 10:10 PM

    Yum. Cake batter ice cream is my favorite of Coldestones flavors. Great job in making some from scratch
    amybear.blogspot.com

    ReplyDelete
  14. AnonymousMarch 14, 2009 at 1:17 AM

    Ooooh...cake batter ice cream makes my heart flutter! My mix-ins are cake pieces, strawberries in syrup, and whipped cream- the whole shortcake thing.
    Love, love, love reading your blog! I wanted to give you the Kreativ Blogger award- come by my site to pick it up!
    http://canitasteitnow.blogspot.com/2009/03/family-get-togethers.html

    ReplyDelete
  15. DazyMay 29, 2009 at 12:27 AM

    Once me and my colleague had a chance to have Swiss premium ice creams, two scoops of Movenpick ice creams of our choice. They were simply soothing. This is something one can’t afford to miss. You scream, I scream for Ice Cream!!

    ReplyDelete
  16. Leia S.June 19, 2009 at 10:49 PM

    YOU've been to Maggie Moo's???
    Don't you live in Philadelphia?

    ReplyDelete
  17. AnneHDJune 26, 2011 at 8:30 AM

    What a brilliant yet simple idea! I'd love to try it too; what was you ratio of cake batter to custard (approximately)?

    ReplyDelete