This no-churn cake batter ice cream uses just five ingredients (no eggs) and can be made with common kitchen tools you already own.
I waited all summer to make ice cream. I was doing a health challenge through June and part of July, so I saved this flavor for when it was allowed. The first thing I knew I wanted was cake batter—my favorite Cold Stone flavor.
I even worked at Cold Stone twice: once scooping, and another time making and decorating cakes. Employees got a complimentary “like it” size on shift, and my go-to combinations were cake batter with a brownie or cake batter with cookie dough. Pure indulgence.
This recipe isn’t an exact Cold Stone replica, but it’s thick, rich, and delightfully decadent. Best of all, it’s no-churn, so you don’t need an ice cream machine. If you don’t own one, this is for you. I’m not a huge sprinkles person, but they make the ice cream look festive and fun.
Give this recipe a try this summer. It’s perfect for warm days, outdoor gatherings, and messy, happy kids. Enjoy every spoonful.
No Churn Cake Batter Ice Cream
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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
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1. Heat-treat the cake mix: spread it in a thin, even layer on a baking sheet and bake at 350°F (175°C) for about 5 minutes. Let it cool completely before using. This step reduces any risk from raw flour while keeping the cake flavor intact.
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2. Whip the heavy cream to stiff peaks using a hand mixer or stand mixer with the whisk attachment.
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3. In a separate large bowl, whisk together the sweetened condensed milk, melted butter, and the cooled cake mix until smooth.
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4. Fold the whipped cream into the cake batter mixture gently with a rubber spatula until there are no white streaks remaining.
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5. Fold in the sprinkles carefully so the colors don’t bleed.
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6. Transfer the mixture to a 2-quart container, cover, and freeze for at least 6 hours or until firm. Overnight freezing yields the best texture. Store covered in the freezer.
Notes
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