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.
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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.
No Churn Cake Batter Ice Cream
Ingredients
- 2 cups (473 ml) heavy cream
- 14 oz (396 g) can sweetened condensed milk, (I used fat free)
- 2 Tbsp (28 g) butter, melted
- 1 cup (124 g) yellow cake mix, *cooked
- ¼ cup (72 g) rainbow sprinkles
Instructions
- *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.)
- Next, 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
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Sounds so decadent! Would it work the same with gluten-free cake mix?
I don’t see why not! It’s just for flavor. I say go for it!
What’s the purpose of the butter?
The butter just gives it added richness, but you can leave it out if you don’t want it in there.
Thanks for such an awesome recipe! I doubled the recipe and used a pink velvet cake mix. It came out so thick and creamy! My husband can’t stay out of the freezer!!!! Thanks again!!!!
That’s awesome! Thanks for sharing your review!
When it melts, it will not drip out the bottom!
To keep the ice cream from dripping out the bottom, put a small or cut up marshmallow in there, then scoop the ice cream!
That is a great tip! THANK YOU!
Hi I saw another cake batter ice-cream recipe and it says to bake the dry batter for 5 minutes because you’re not supposed to eat raw flour products. Do I need to do that or just mix in the batter straight from the box?
It never hurts to bake it first, to be safe.
This looks really good and my sister loves cake batter ice cream. This would be fun to try!
Thanks Carlee! It’s such a versatile recipe, you can add so many different things to make it however you want. 🙂
LOVE that this is no churn, and I love the flavor choice 🙂 Such a crowd pleaser!
Thanks! A popular flavor for sure!
I’ve been wanting to make ice cream all summer but I don’t have an ice cream maker so this is perfect for me! And seriously, what would I do without Wet-Nap wipes?! They’re a diaper bag staple for me!
The variations are endless! Don’t let not having an ice cream maker stop you!