Cake Batter Ice Cream Recipe
Easy no churn cake batter ice cream - you can even make these into ice cream sandwiches!
Prep Time15 minutes mins
Freezing Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 261kcal
Cost: $8
- 2 cups (474ml) heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon cake batter extract
- ⅔ cup (120g) rainbow jimmies sprinkles
- 1 recipe Sprinkle Cookies (if making ice cream sandwiches)
Beat heavy whipping cream until stiff peaks form. Set aside.
Place the sweetened condensed milk in a large bowl. Stir in the cake batter extract. Fold in the whipped cream and the rainbow sprinkles.
Place ice cream mixture in an airtight container. (You can use both of the Cool Whip containers, it will fit.) Freeze for at least 4 hours or overnight.
For making ice cream sandwiches: sandwich ¼ cup of ice cream between two cookies. Serve immediately.
- You can substitute 2 (8-ounces each) containers of Cool Whip for the heavy whipping cream.
- Cake Batter Extract is found at most grocery stores (McCormick) or you can find it sometimes at craft stores or on amazon. If you can't find it, use a combination of vanilla and butter emulsion, but it won't be as cake batter flavored.
- You can use sugar cookies in place of the sprinkle cookies, or my cake batter cookies!
- I do not suggest making the ice cream sandwiches ahead and freezing them - the cookies get too hard. Make and serve immediately.
Serving: 1serving | Calories: 261kcal | Carbohydrates: 14g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 58mg | Sugar: 14g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 0.1mg