Copycat Culver’s Frozen Custard Concrete Mixer Recipe – Thick, Creamy, and Loaded With Mix-Ins

Craving that ultra-thick, spoon-standing treat without the drive-thru? This copycat Culver’s Concrete Mixer gives you the same rich, velvety texture and bold mix-ins right at home. It’s simple to make with basic equipment, and you can customize every swirl and bite.

Whether you love crushed cookies, candies, or fruit, this version nails the creamy base and the “barely-movable” thickness. Make one big batch for sharing or personalize each cup with your favorite mix-ins.

Why This Recipe Works

• Egg yolks create true custard richness. The yolks add body and a silky mouthfeel you don’t get from regular ice cream.
• Low overrun equals dense texture. Minimal air incorporation keeps the custard thick, perfect for holding hefty mix-ins.
• Chilled base = smoother results. Resting the custard overnight helps it churn faster and creamier, reducing iciness.
• Flexible method. You can use an ice cream maker for best results or a no-churn method with a few tweaks.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine sea salt
• Mix-ins (about 1 to 1 1/2 cups total): crushed Oreos, peanut butter cups, chopped brownies, cookie dough bits, strawberries, caramel swirls, hot fudge, or salted nuts
• Optional for extra thickness: 2 tablespoons powdered milk or 1 tablespoon light corn syrup

Step-by-Step Instructions

1. Warm the dairy. In a medium saucepan, combine heavy cream, whole milk, and half the sugar (about 3/8 cup). Heat over medium until steaming and small bubbles form at the edges. Do not boil.
2. Whisk the yolks. In a separate bowl, whisk egg yolks with the remaining sugar and the salt until slightly thick and pale, 30–60 seconds.
3. Temper the eggs. Slowly ladle in about 1 cup of the hot dairy while whisking constantly. Return the tempered mixture to the saucepan.
4. Cook the custard. Stir constantly over medium-low heat with a rubber spatula, scraping the bottom and sides, until the custard thickens slightly and coats the back of the spatula (170–175°F). Do not let it boil.
5. Flavor and chill. Remove from heat. Stir in vanilla and powdered milk or corn syrup if using. Strain through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate at least 4 hours, preferably overnight.
6. Churn for density. Pour the chilled custard into your ice cream maker and churn until thick and soft-serve-like, usually 15–25 minutes. Aim for a dense, slow-moving texture rather than light and fluffy.
7. Mix it like a Concrete Mixer. Transfer the custard to a chilled bowl. Fold in your chosen mix-ins. For swirls (caramel or fudge), ribbon them in gently to keep streaks intact.
8. Firm it up. Scoop into cups and serve immediately for a softer mixer, or freeze 30–60 minutes for a firmer, stand-up spoon consistency.

Storage Instructions

• Short-term: Store in an airtight container, pressed with a layer of plastic wrap on the surface to prevent ice crystals.Freeze up to 1 week for best texture.
• Softening: Let the custard sit at room temperature 5–10 minutes before scooping if it’s too firm.
• Re-freezing leftovers: It’s fine to re-freeze, but expect a slightly icier texture. Stir in a spoonful of caramel or corn syrup before freezing to help maintain smoothness.

Benefits of This Recipe

• Customizable. Build your dream mixer with any combo of cookies, candy, fruit, or sauces.
• Restaurant-level thickness. The custard base delivers that heavy, dense, creamy texture you expect.
• Fewer ingredients, bigger payoff. Simple pantry staples create a professional result.
• Budget-friendly. Make multiple servings at home for less than a single store-bought treat.

Common Mistakes to Avoid

• Overheating the custard. Boiling can curdle the eggs. Keep it gentle and watch the temperature.
• Skipping the chill. Churning warm or lukewarm base leads to icy, thin custard.Cold base equals better texture.
• Adding mix-ins too early. Fold them in after churning. Adding during churning can pulverize them or clog the machine.
• Using low-fat milk. You’ll lose creaminess. Stick with heavy cream and whole milk for authentic thickness.
• Over-churning. Stop when it’s thick and slow-moving. Overdoing it can turn greasy or grainy.

Variations You Can Try

• Oreo Fudge: Crushed Oreos and hot fudge ribbons.
• Peanut Butter Cup Crunch: Chopped PB cups, peanut butter swirls, and salted peanuts.
• Brownie Caramel Swirl: Fudgy brownie cubes with caramel ribbons and a pinch of sea salt.
• Strawberry Shortcake: Fresh strawberries, vanilla wafer crumbs, and a touch of strawberry jam.
• Mint Chip Mash-Up: Mini chocolate chips, crushed mint candies, and a drop of peppermint extract.
• Mocha Almond: Espresso powder (1–2 teaspoons dissolved), chocolate chunks, and toasted almonds.

FAQ

Can I make this without an ice cream maker?

Yes. Chill the custard base overnight. Pour into a shallow metal pan and freeze, whisking every 30 minutes for 2–3 hours to break up ice crystals.

When thick and scoopable, fold in mix-ins. It won’t be quite as dense but will still be creamy.

Is it safe to use raw eggs?

The yolks are cooked to 170–175°F, which is considered safe for most people. If you prefer, use pasteurized shell eggs or pasteurized yolks for extra assurance.

How do I get that super-thick, spoon-standing consistency?

Keep the base high-fat, fully chill it, and churn until just shy of firm.

Then freeze the mixed custard for 30–60 minutes before serving. A tablespoon of light corn syrup or powdered milk also boosts body.

What’s the difference between ice cream and frozen custard?

Frozen custard includes egg yolks and is churned with less air, giving it a denser, silkier texture. Traditional ice cream usually has more air and can feel lighter.

What are the best mix-ins that don’t get soggy?

Sturdy options like Oreos, chocolate candies, PB cups, toasted nuts, brownie cubes, and cookie dough hold up well.

For fruit, use chopped frozen berries or well-drained fresh fruit to avoid watering down the custard.

Can I make it chocolate?

Absolutely. Whisk 1/2 cup Dutch-process cocoa into the warm dairy in step 1, and add 2–3 ounces melted dark chocolate after cooking the custard. Chill and proceed as directed.

How many servings does this make?

This recipe makes about 1 quart, or 4 generous Concrete Mixer–style servings.

Adjust mix-ins to taste.

Wrapping Up

This copycat Culver’s Frozen Custard Concrete Mixer hits all the right notes: thick, rich, and packed with your favorite mix-ins. With a simple custard base and a few smart techniques, you can serve a spoon-standing treat that tastes like it came from the counter. Keep the base cold, add bold mix-ins, and enjoy that signature creamy heft at home any night of the week.