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.
Servings 6 servings
- 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.