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No Churn Cake Batter Ice Cream
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Yield
16
servings
Author
Amber Brady
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
Whip heavy cream to stiff peaks using the whisk attachment on a stand mixer or a hand mixer and a large bowl.
In a separate large bowl, whisk sweetened condensed milk, butter, and cake mix.
Fold the whipped cream into the cake batter mixture with a rubber spatula until no white streaks appear.
Gently fold in sprinkles.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm; freezing overnight is good. Store in the freezer.
Notes
©
DESSERT NOW DINNER LATER
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