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!
Prep Time 10 minutes
Freezing time 2 hours
Total Time 10 minutes
Servings 12 servings
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1 cup yellow cake mix
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!
- 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.
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