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Cake Batter Ice Cream (Ninja Creami Recipe)

Ninja Creami Cake Batter Ice Cream

This is super smooth and creamy, scoopable and downright delicious!

This irresistibly smooth Cake Batter Ice Cream made in the Ninja Creami captures the nostalgic flavor of licking the cake batter bowl clean—making it the perfect treat for die-hard cake batter lovers!

This Cake Batter Ice Cream is top notch. It’s incredibly smooth and creamy, which is something I find can be challenging with homemade ice cream. It’s got that distinct cake batter flavor without the artificial taste that can come along with cake batter desserts. If you’re looking for a new flavor to try, give this one a try!

This recipe uses a combination of milk and heavy cream. When used together, the two have the highest content of milkfat, which makes for a delicious and creamy ice cream base.

I just have to say one more thing, I get the hype. The Ninja Creami is going to be putting in some work this summer as I explore the endless flavor possibilities!

Try my other delicious homemade ice cream recipes, too—like No-Churn Tiramisu Ice Cream or classic Strawberry Ice Cream. Can’t miss this fun rainbow Funfetti Ice Cream Cake, either!

Cake Batter Ice Cream (Ninja Creami Recipe)

Photo of Cake Batter Ice Cream (Ninja Creami Recipe)
  • 30 mins
  • 1 pint


· ½ cup yellow cake mix · ¼ teaspoon xanthan gum · ¾ cups (177ml) heavy whipping cream · ¾ cups (177ml) whole milk · 2 teaspoons (10ml) Pure vanilla extract · 2 tablespoons sprinkles (optional)


1. In a medium saucepan over medium-low, heat the cake mix until it reaches 160F. Stir continuously to prevent burning. Add the xanthan gum, whisking to combine into cake mix. 2. Combine the heavy cream and milk, add about ½ cup to the saucepan, whisking the dry ingredients until dissolved into the liquid. Add the remaining milk and cream. Cook another two minutes or so, ensuring the dry ingredient as dissolved. Remove from heat and whisk in the vanilla extract. 3. Strain the mixture through a sieve into the Ninja Creami pint container. Cool on the counter for about 20 minutes. Seal tightly and place in the freezer for 24 hours until frozen solid. 4. Remove frozen pint, for the first spin, press the ice cream button. Remove the outer bowl lid. If you want to add sprinkles, do so at this time. The ice cream will appear crumbly. Place it back in machine and press re-spin button. For a more soft-serve texture, you can spin for a third time, I recommend the mix-in setting. Serve immediately. Notes: Store leftover either in the Ninja Creami pint container or transfer to a freezer-safe container. Allow the leftovers

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