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–+ servings
Homemade cake batter ice cream with rainbow sprinkles in a gold loaf pan.
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5 from 11 votes

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 Time10 minutes
Freezing time2 hours
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Julie Blanner

Ingredients

Optional

  • 1 cup sprinkles

Instructions

  • In the mixing bowl of a stand mixer, whip heavy cream until stiff peaks form. (You can use any type of mixer you have on hand.)
    Cake batter ice cream ingredients in a glass bowl of a stand mixer.
  • Blend in sweetened condensed milk and cake mix until completely smooth/dissolved.
    Cake batter ice cream in a glass bowl of a stand mixer.
  • Add optional sprinkles, or any of your favorite mix-ins.
    A close up of homemade cake batter ice cream, rainbow sprinkles being mixed into the batter.
  • Pour into loaf pan, freeze 2+ hours and enjoy!
    Homemade cake batter ice cream with rainbow sprinkles in a gold loaf pan.

Video

Notes

Tips: 

  • Freeze in small containers to expedite the freezing process.
  • Store in an airtight container in your freezer (you can seal a container with plastic wrap in a pinch). It will keep for about two weeks before the texture becomes grainy and ice crystals begin to form.

How to Heat Treat Cake Mix:

While this step is not required, it is an option for an added layer of safety. Preheat oven to 350 degrees F. Spread cake mix on a baking sheet. bake for 5 minutes and allow to cool.

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