No Churn Cake Batter Ice Cream – The easiest cake batter ice cream recipe ever! Made with just 6 simple ingredients, this ice cream has all of your favorite cake flavors in a delicious ice cream!
No Churn Cake Batter Ice Cream
Cake batter ice cream is a favorite of mine at a local ice cream shop! Something about combining the flavors of a vanilla cake with ice cream is absolutely perfect! For my own version, I wanted to base it off my vanilla ice cream recipe which is no churn so it is super easy to make. No ice cream maker required!
Make sure to leave yourself enough time before you plan on serving it, I like to make it a day ahead and let it freeze overnight so that no one ends up with a bowl of ice cream that didn’t set correctly. The only other major pitfall is just make sure that you are using sweetened condensed milk, not evaporated milk! Seriously, evaporated milk will not work and this is a common mistake people make when making homemade ice cream. Apart from that, this is such an easy recipe to make!
Make sure to check out my 40+ best ice cream recipes post for all of the very best ice cream recipes!
Common Questions About Making Cake Batter Ice Cream
What is cake batter ice cream?
Cake batter ice cream is a vanilla ice cream base that has chunks of vanilla cake, sprinkles, and vanilla frosting in it.
What does no churn mean?
No churn means that you don’t use a dedicated ice cream maker and that the recipe likely doesn’t contain eggs. It’s an easier process for a home cook to master and be able to make without getting special equipment.
Can I make the ice cream base chocolate instead of vanilla?
Want to make a chocolate ice cream base? You will need
- 4 ounces good quality chocolate (chopped)
- 1/4 cup cocoa powder
For step two of this recipe –
Heat the chopped chocolate in a small, microwave safe bowl until melted. Whisk in the sweetened condensed milk, cocoa powder, and vanilla until well combined and smooth. Add the chocolate mixture to the whipped cream and fold it together gently – you don’t want to deflate it!
If you go that route, I suggest trying chocolate cake instead of vanilla or chocolate frosting instead of vanilla frosting for it so that it is a chocolate cake batter ice cream.
What can I top cake batter ice cream with?
Some of my favorite ice cream toppings are –
- White chocolate sauce
- Fresh fruit
- Strawberry sauce
What other types of ice cream can I make?
There are so many different types of homemade ice cream to make! Some of my favorites include –
- Vanilla Bean Ice Cream
- Chocolate Ice Cream
- Cookies and Cream Ice Cream
- Coffee Ice Cream
- Mocha Ice Cream
- Rocky Road Ice Cream
- Moose Tracks Ice Cream
Ingredient Notes –
- Heavy cream whips into whipped cream which results in a light and fluffy ice cream. Heavy cream must be used– lower fat milks will not set properly.
- Vanilla enhances the flavor of the ice cream and adds a bit of additional sweetness.
- Sweetened condensed milk sweetens the ice cream and adds that rich creaminess we all love in ice cream.
- I’m adding chopped vanilla cake for even more “birthday cake” flavor. To make it easy, I’m using a store bought vanilla cake but if you have homemade cake on hand, that would work too! Day old cake works best in this recipe as fresh cake can be a bit soft.
- I’m using rainbow funfetti sprinkles in this recipe but feel free to use whatever you have on hand.
- Adding dollops of frosting to the ice cream enhances the birthday cake idea even more– I’m using a container of store-bought vanilla frosting. Homemade buttercream frostings tend to have a thicker consistency so I highly recommend using store bought frosting for the same texture.
Looking for more fun dessert recipes? Check these out!
- 2 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1 cup chopped vanilla cake *(see notes)
- 1/2 cup funfetti sprinkles
- 1/2 cup vanilla frosting *(see notes)
- Add the cold heavy cream and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until stiff peaks form - about 2-3 minutes.
- Next, add the sweetened condensed milk and gently fold into the whipped cream - you don't want to deflate the whipped cream so make sure to fold gently.
- Add half of the ice cream base to a 9x5 loaf pan. Top with half of the chopped cake and half of the sprinkles. Dollop half of the frosting over the ice cream base.
- Add the remaining ice cream base to the pan and top with the remaining cake, sprinkles, and frosting. Swirl the frosting into the ice cream base - just until they are barely mixed.
- Wrap the loaf pan tightly with plastic wrap and freeze overnight (at least 6 hours), or until it has completely set.
- Enjoy in a bowl or cone topped with additional sprinkles.
- Storage - Store the ice cream tightly wrapped in the freezer for up to two weeks.
* I’m adding chopped vanilla cake for even more “birthday cake” flavor. To make it easy, I'm using a store bought vanilla cake but if you have homemade cake on hand, that would work too! Day old cake works best in this recipe as fresh cake can be a bit soft.
* Adding dollops of frosting to the ice cream enhances the cake flavor even more– I'm using a container of store-bought vanilla frosting.
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