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Waffle cone filled with cake batter ice cream resting in a mason jar.

No Churn Cake Batter Ice Cream

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 minutes
Cook Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 40 minutes
Servings 6 servings
Author Meghan Payne-Hensley


  • 15.25 ounce box yellow cake mix, divided
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 14 ounce can sweetened condensed milk
  • 1/4 cup rainbow sprinkles
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream


  • 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.