Can we make cake batter ice cream?

No. The preparation of this type of ice cream involves adding a dry cake mix to a pasteurized sweet cream base. The combination of ingredients does not undergo additional processing prior to freezing. Salmonella is occasionally present in flour and other ingredients that might be listed on the dry cake mix label. This bacteria might also be in other non-animal foods, such as barley, cereal powders, and yeast.

Dry cake mix is designed to be rehydrated and then cooked. Dry cake mix should not be viewed as a ready-to-eat food because it has not been preocessed to ensure that pathogens have been destroyed or reduced in numbers to an acceptable level. Ready-to-eat foods are typically processed to ensure that they are safe to eat without further cooking.

Therefore, do not add ingredients that are intended to be cooked to ready-to-eat food that will not be cooked or otherwise treated to eliminate microorganisms of public health concern. Procedures for similar products, such as "cookie dough" ice creams and "cake mix" milkshakes, could pose similar food safety risks if prepared with ingredients that are intended to be cooked.