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No Churn Cake Batter Ice Cream

This super simple cake batter ice cream requires no mixer! All you need are five simple ingredients and a freezer safe container!
Course Desserts
Cuisine American
Prep Time 5 minutes
Freeze Time 4 hours
Total Time 4 hours 5 minutes
Servings 3 .5 cups
Calories 264kcal
Author Jesseca

Equipment

Ingredients

  • 1 can of sweetened condensed milk
  • 2 cups heavy cream
  • 3/4 cup yellow cake mix dry
  • 1 teaspoon vanilla extract optional
  • Sprinkles optional
US Customary - Metric

Instructions

  • Stir the sweetened condensed milk, dry cake mix, and vanilla in a large bowl. Set aside.
  • Whip the heavy cream in a chilled bowl until stiff peeks form, about 3 to 5 minutes.
  • Gently fold the whipped cream into the milk mixture, stirring until just combined.
  • Add sprinkles, if using, folding until just incorporated.
  • Pour into a large air tight container.
  • Freeze for 3 to 4 hours or overnight.

Notes

  • While this isn’t absolutely necessary, you can add even more flavor by stirring in a 1/4 teaspoon of butter and 1 teaspoon vanilla extract.
  • Another fun addition? Fold in baked cake pieces! Bake the cake and cool completely. Cut into small pieces. Freeze solid before folding in.
  • Spread canned frosting onto a baking tray lined with parchment. Freeze solid. Break into small pieces and sprinkle throughout the better before freezing.

Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 14g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 104mg | Sugar: 10g