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–+ servings
No Churn Cake Batter Ice Cream

No Churn Cake Batter Ice Cream

Author Amber Brady
Yields 16 servings

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