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A hand is holding a waffle cone stacked with scoops of No Churn Cake Batter Ice Cream.

No Churn Cake Batter Ice Cream

This easy, creamy cake batter ice cream is prepared in minutes and is the perfect frozen summertime treat!

Course Dessert
Cuisine American
Keyword Ice Cream
Prep Time 10 minutes
Freezing time 2 hours
Servings 10
Calories 450 kcal
Author sherry brubaker

Ingredients

  • 2 cups heavy whipping cream
  • 1 1/2 cup Pilsbury Classic Yellow Moist Supreme Cake Mix
  • 1/2 cup milk
  • 14 oz. can of sweetened condensed milk
  • 1 tbsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup sprinkles optional

Instructions

  1. Bake the flour. Preheat the oven to 350 degrees. Pour the cake flour on to a baking sheet and bake for 5 minutes. It is important to cook the flour to prevent E.coli.

  2. Whip the heavy cream. Attach the whisk attachment to a stand mixer. Whip the heavy cream for about 10 minutes until stiff peaks form.

  3. Combine the ingredients. Use a rubber spatula and fold in the cake flour, milk, salt, vanilla extract, sprinkles, and sweetened condensed milk. Combine the ingredients well until there are no streaks of flour.

  4. Freeze the ice cream. Pour the ice cream into a loaf pan and place in the freezer for at least 2 hours. Serve with more sprinkles and your favorite kind of cone. Mangia!

Nutrition Facts
No Churn Cake Batter Ice Cream
Amount Per Serving
Calories 450 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 80mg27%
Sodium 361mg16%
Potassium 216mg6%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 41g46%
Protein 6g12%
Vitamin A 825IU17%
Vitamin C 1mg1%
Calcium 232mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.