It's not summer without ice cream. Whip up a batch of this cake batter ice cream without an ice cream maker. Filled with chunks of cake, sprinkles and all the cake batter flavor, this will quickly become a family favorite.
Course Dessert
Cuisine American
Keyword cake batter ice cream
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Freeze Time 4 hourshours
Total Time 4 hourshours40 minutesminutes
Servings 6servings
Author Meghan Payne-Hensley
Ingredients
15.25ounce boxyellow cake mix, divided
1/2cupwater
1/4cupvegetable oil
2largeeggs
14 ounce cansweetened condensed milk
1/4cuprainbow sprinkles
1teaspoonvanilla extract
2cupsheavy cream
Instructions
Mix 1 3/4 cups cake mix with water, oil and eggs. Scoop into greased cupcake tin and bake according to box directions. Let cool. Once cool, crumble 3 cupcakes into small chunks and set aside.
In a large bowl, whisk together sweetened condensed milk, sprinkles and vanilla. Set aside.
In the bowl of a stand mixer, add heavy cream. Whip until stiff peaks form. You can also do this with a hand mixer or by hand with a whisk.
Fold the whipped cream into the sweetened condensed milk mixture. Add cake pieces and carefully fold in. Place mixture in a freezer safe container and cover. Freeze for at least 4 hours.