No Churn Cake Batter Ice Cream

This No Churn Cake Batter Ice Cream is made with only 5 ingredients (no eggs) and can easily be made with equipment you have at home.

I have been waiting all summer to make ice cream! It’s kind of hard to do when you are participating in a health challenge the whole month of June and half of July, and I knew which flavor I wanted to make right away!

Cake Batter Ice Cream is my favorite flavor at Cold Stone. I actually used to work there – twice. The first time I was just the typical employee, scooping ice cream for customers, the second time I was a cake maker/decorator.

Anyway, we got to have one “like it” size ice cream each time we worked, and although there are a plethora of flavors and combos, my two favorites were cake batter with a brownie, or cake batter with cookie dough mixed in. Heaven I tell ya!

This ice cream is not an exact replica of Cold Stone, but it’s not bad either. It’s really thick and ridiculously decadent, plus it’s NO CHURN Cake Batter Ice Cream! I know several of you will be excited about that, because I know that although I have an ice cream maker, not everyone does, so you’re welcome! Now, I’m not a huge sprinkles fan, but I do love the way it looks in this ice cream. It makes it so festive!

I hope you get the chance to try this ice cream! Summer time is all about fun in the sun, play dates with friends, melty ice cream, and messy children! I wouldn’t have it any other way.

Continue to Content

No Churn Cake Batter Ice Cream

Print

Ingredients

• 1 pint (2 cups) heavy cream
• 1 (14 oz) sweetened condensed milk (I used fat free)
• 2 Tbsp butter, melted
• 1 cup yellow cake mix
• 1/4 cup rainbow sprinkles

Instructions

1. Heat treat the cake mix by spreading it out on a baking sheet and baking it in the oven at 350°F for about 5 minutes. After baking, let the cake mix cool completely. (This process kills any potential bacteria in the raw flour, but the cake mix will still be just as flavorful and versatile.)
2. Next, whip heavy cream to stiff peaks using the whisk attachment on a stand mixer or a hand mixer and a large bowl.
3. In a separate large bowl, whisk sweetened condensed milk, butter, and cake mix.
4. Fold the whipped cream into the cake batter mixture with a rubber spatula until no white streaks appear.
5. Gently fold in sprinkles.
6. Pour into a 2-quart container and cover. Freeze 6 hours or until firm; freezing overnight is good. Store in the freezer.

Nutrition Information:

Yield: 16
Amount Per Serving: Unsaturated Fat: 0g

Recipe re-written from The Comfort of Cooking