Chocolate Cake Batter Ice Cream

Author cheri


  • 2 eggs
  • 1 cup whole milk well chilled
  • 3/4 cup granulated sugar
  • 2 cups heavy cream well chilled
  • 1 teaspoon pure vanilla extract
  • 2/3 cup Betty Crocker® Hershey’s Chocolate Cupcake mix
  • 1 container Betty Crocker® Hershey's Cookie Dough Frosting


  1. Place freezer bowl of ice cream maker into the freezer.
  2. Mix the cream and milk together and heat over medium-low heat. Beat the eggs in a separate bowl, until they turn lighter in color. Slowly add the sugar while whisking the eggs. When the cream/milk mix reaches about 140 degrees remove it from the heat. Slowly add small amounts of the cream milk mix until about a third of the mixture have been added. Then pour in the rest of the mix. Stir in cake mix, making sure there are no lumps. Let the mix cool.
  3. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes). During the last 5 minutes, pour in cookie sprinkles and drops of cookie dough frosting.
  4. Remove ice cream from freezer bowl and place into a separate container. Place ice cream into the freezer to further harden for several hours or overnight.
  5. Pipe dots of frosting on a baking sheet and freeze before adding into ice cream mix. Swirl the chocolate fudge sauce in the ice cream at the end for a decadent ice cream.
  6. Make base the night before and place in refrigerator until ready to make in the ice cream maker.