Cold Stone Cake Batter Ninja Creami (Copycat Recipe)
Description
A copycat of Cold Stone's famous Cake Batter ice cream, made at home in the Ninja Creami. Sweet, buttery, and loaded with birthday-cake flavor and rainbow sprinkles — just 8 ingredients.
Ingredients
- 3 tbsp yellow cake mix, dry, heat-treated
- 1 cup whole milk
- 1 cup heavy cream
- ⅓ cup granulated sugar
- 1 tbsp cream cheese, softened
- 1 tsp pure vanilla extract
- ¼ tsp almond extract, optional
- 2 tbsp rainbow sprinkles, for mix-in
Instructions
- Heat-treat the cake mix: Spread the cake mix on a microwave-safe plate and microwave in 30-second bursts, stirring between each, until it reaches 165°F (about 1–1.5 minutes). Let cool completely.
- Whisk the base: Whisk the softened cream cheese until smooth, then whisk in the sugar. Add the milk, heavy cream, vanilla, almond extract, and cooled cake mix. Whisk until completely smooth.
- Freeze: Pour into a Ninja Creami pint up to the max fill line. Cover and freeze on a level surface for 24 hours.
- Process: Run the LITE ICE CREAM cycle. If crumbly, add 1 tbsp milk and run RE-SPIN until creamy.
- Add mix-in: Dig a 1.5-inch hole in the center, add the sprinkles, and run the MIX-IN cycle.
- Serve: Scoop and serve, or freeze 15–20 minutes for a firmer texture.
Equipment
- Ninja Creami Ice Cream Machine
- Ninja Creami Pint Container
- Ninja Creami Pint Container Lid
Notes
- Heat-treating the cake mix is a required food-safety step — raw flour can carry bacteria.
- The tablespoon of cream cheese is what gives this its dense, Cold Stone-style texture.
- Nutrition is an estimate and varies by cake mix and sugar used.
Nutrition
Serving: 1ServingCalories: 381kcalCarbohydrates: 35gProtein: 4gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 78mgSodium: 132mgPotassium: 160mgFiber: 0.1gSugar: 31gVitamin A: 1022IUVitamin C: 0.4mgCalcium: 142mgIron: 0.3mg