Cake Batter Ice Cream Recipe

LAST UPDATED: Feb 12, 2020 | PUBLISHED: May 10, 2016 | By: Julie Blanner

This no churn cake batter ice cream is the perfect summer treat. It’s so quick and easy to make, it just takes 10 minutes to whip up a batch and only 3 ingredients! Stir in sprinkles for a funfetti style creamy ice cream that kids and adults will all love!

Cake batter ice cream on an ice cream scoop

You know that I’ve been on a homemade ice cream kick lately and, well, Adalyn had a sleepover Friday night. The perfect excuse to make ice cream, right?

So, I decided to whip up a batch of my creamy peanut butter ice cream and test a little something new, by blending my homemade vanilla ice cream with a little yellow cake mix. It was delightful!

At the last minute, I decided to throw in a few sprinkles for a little extra fun. When it comes to kids, always add sprinkles. I envision us getting together with friends this summer and sharing a beautiful afternoon with homemade ice cream, just as we did as kids.

My mom would spend all day churning ice cream, adding ice, and adding salt. Today, we have almost instant gratification. Just a couple hours in the freezer or in my favorite KitchenAid ice cream bowl attachment and let it do the work. Either way, it’s time to enjoy some creamy cake batter ice cream. Cheers to summer!

This ice cream has a wonderful flavor to it, and if you like cleaning out your cake batter bowl with a spoon then this flavor is for you! It’s the best of both worlds: cake and ice cream, I really don’t think desserts get any better than this!

It’s perfect just served in a bowl with a spoon, but if you are feeling extra indulgent, why not a drizzle over a little chocolate sauce.

To Make This Cake Batter Ice Cream, You Will Need:

  • Heavy Cream – Heavy cream whips really well and will hold it’s shape for longer than other creams, so it’s best not to substitute this. If you are in a pinch you can use heavy whipping cream.
  • Sweetened Condensed Milk – Condensed milk adds sweetness to the ice cream and it also softens it to allow for easy scooping. To make your ice cream less sweet you can use low fat or fat free.
  • Yellow Cake Mix – Use your favorite cake mix brand to make this no churn ice cream really come alive!

How to Make This Cake Batter Ice Cream Recipe

  1. Whip – In a mixing bowl, whip heavy cream until stiff peaks form.
  2. Blend in sweetened condensed milk and cake mix until completely smooth/dissolved.
  3. Freeze – Pour into loaf pan, freeze 2+ hours and enjoy!

How Long Do You Need To Freeze The Ice Cream Before Serving?

This cake batter ice cream will only take about 10 minutes to make and then you need to freeze it for at least 2 hours before serving. Homemade ice cream can be kept in an airtight freezer safe container for up to 2 weeks, after that ice crystals will start to form.

Tips

  • Whip the heavy cream until stiff peaks form. This is easiest to do in a stand mixer with a whisk attachment. You can do it by hand but it will take a little while longer, athough it’s good for the arms!
  • I love this ice cream with yellow cake mix, but you can use funfetti or a white cake mix if that’s what you have. I’m pretty sure you could use different flavours with success too like chocolate or lemon. 
  • Be sure to mix the ingredients together really well so that everything is well combined with no lumps. I find a stand mixer to be the most effective, but you can mix by hand if you don’t have one.

More Homemade Ice Cream Recipes

Want more? Receive the best ideas directly to your inbox and connect on YoutubeInstagramFacebook, and Pinterest!

If you try this yummy cake batter ice cream recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!

Easy 3 ingredient cake batter ice cream recipe

Cake Batter Ice Cream

This no churn cake batter ice cream is the perfect summer treat. It's so quick and easy to make, it just takes 10 minutes to whip up a batch and only 3 ingredients!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Freezing time: 2 hours
Total Time: 10 minutes
Servings (hover to scale): 12 servings
Calories: 404kcal

Ingredients

  • 2 cups heavy cream
  • 1 can sweetened condensed milk
  • 1 cup yellow cake mix

Instructions

  • In a mixing bowl, whip heavy cream until stiff peaks form.
  • Blend in sweetened condensed milk and cake mix until completely smooth/dissolved.
  • Pour into loaf pan, freeze 2+ hours and enjoy!

Notes

  • Whip the heavy cream until stiff peaks form. This is easiest to do in a stand mixer with a whisk attachment. You can do it by hand but it will take a little while longer, athough it's good for the arms!
  • I love this ice cream with yellow cake mix, but you can use funfetti or a white cake mix if that's what you have. I'm pretty sure you could use different flavours with success too like chocolate or lemon. 
  • Be sure to mix the ingredients together really well so that everything is well combined with no lumps. I find a stand mixer to be the most effective, but you can mix by hand if you don't have one.

Nutrition

Calories: 404kcal | Carbohydrates: 55g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 375mg | Potassium: 173mg | Fiber: 1g | Sugar: 37g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Mention @JulieBlanner or tag #JulieBlanner
Disclosure