It’s not summer without ice cream. Whip up a batch of this cake batter ice cream without an ice cream maker. Filled with chunks of cake, sprinkles and all the cake batter flavor, this will quickly become a family favorite.
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This post (recipe, text and photos) has been updated since its orginal post date in 2014.
Sunday is National Ice Cream Day and July is officially National Ice Cream Month so it just felt right to share my new favorite ice cream recipe. This No Churn Cake Batter Ice Cream is packed with chunks of yellow cake, rainbow sprinkles and a cake batter flavored base.
The perfect treat to celebrate a birthday or simply a hot summer day.
Ingredients for Cake Batter Ice Cream
The ingredient list for this ice cream is pretty short and sweet. Here’s what you’re going to need:
Make the Cupcakes
Measure out half of the dry cake mix then combine with water, oil and eggs. Scoop into cupcake tins and bake according to the package directions.
Allow the cupcakes to cool. Once they are ready, either cut 3 cupcakes into small chunks or crumble them into a container. Put a lid on top and set them aside while you prep the ice cream base.
Make the No Churn Cake Batter Ice Cream Base
Add 1/2 cup cake mix, sweetened condensed milk, sprinkles and vanilla to a bowl. Stir well until everything is combined and there are no lumps from theh cake mix. Set aside.
Now comes the fun part. Add the heavy cream to a stand mixer if you have one. If not, use a hand mixer or you can do this by hand with a whisk. Whip the heavy until stiff peaks form.
Fold the whipped cream into the sweetened condensed milk mixure. Once it’s almost come together, add the cake pieces and gently fold.
Place the mixture into a freezer safe container and place in the freezer for at least 4 hours.
More Ice Cream Recipes to Try
No Churn Cake Batter Ice Cream
Ingredients
- 15.25 ounce box yellow cake mix, divided
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 large eggs
- 14 ounce can sweetened condensed milk
- 1/4 cup rainbow sprinkles
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Instructions
- Mix 1 3/4 cups cake mix with water, oil and eggs. Scoop into greased cupcake tin and bake according to box directions. Let cool. Once cool, crumble 3 cupcakes into small chunks and set aside.
- In a large bowl, whisk together sweetened condensed milk, sprinkles and vanilla. Set aside.
- In the bowl of a stand mixer, add heavy cream. Whip until stiff peaks form. You can also do this with a hand mixer or by hand with a whisk.
- Fold the whipped cream into the sweetened condensed milk mixture. Add cake pieces and carefully fold in. Place mixture in a freezer safe container and cover. Freeze for at least 4 hours.