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No Churn Cake Batter Ice Cream

Servings 16 servings


  • 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


  • 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.


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