Loaded Cake Batter Ice Cream
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This loaded cake batter ice cream is made with a vanilla ice cream base swirled with cake batter and studded with colorful rainbow sprinkles. Plus–it’s no churn so no ice cream machine is required!
Loaded Cake Batter Ice Cream
Say hello to your new favorite ice cream: loaded cake batter ice cream AKA dreamy homemade vanilla cake batter ice cream loaded with rainbow sprinkles and homemade pieces of cake batter. This ice cream is no churn, so it comes together in a pinch (no fancy ice cream machine required!) and is perfect for celebrating a summer birthday or just because!
Ingredients for cake batter ice cream
Like most no churn ice cream recipes, this cake batter ice cream comes together easily with simple ingredients and minimal kitchen tools! You’ll make a homemade cake batter dough, but thanks to a store bought cake mix you won’t need a bunch of ingredients to bring this all together. Here’s your shopping list:
- Heavy cream
- Milk
- Butter
- Sweetened condensed milk
- Cake mix
- Vanilla extract
- Almond extract
- Rainbow sprinkles
- Salt
How to temper your cake mix
Listen, I have nothing against eating a little cake batter, but this ice cream a lot of raw cake mix in it and I feel like it’s my legal duty to make sure no one gets a stomachache from eating it. Luckily, it’s super easy to temper your cake mix so that you kill off any harmful bacteria. Simply spread your cake mix out on a baking sheet lined with parchment paper and cook at 350°F for 5 minutes, stirring the cake mix halfway through. This will heat treat your cake mix and make sure it’s safe to eat in your ice cream!
This is also why you’ll want to use a vanilla cake mix instead of grabbing a funfetti one! If you heat treat the sprinkles in the funfetti mix they’ll melt and then bleed into your ice cream. So, grab a vanilla mix and stir in your sprinkles instead!
Our tips for making dreamy homemade ice cream
Making no churn ice cream couldn’t be simpler, but there are a few tricks up our sleeves that make it foolproof every time.
- Only beat the heavy cream until soft peaks form: When you’re making the ice cream base only whip the the heavy cream until soft peaks form–you don’t want to put too much air in the cream or it can get too stiff and then the ice cream won’t scoop as smoothly!
- Don’t over mix the ice cream: Once you add in the sprinkles try not to mix your ice cream too much more or the sprinkles will bleed into the batter and start to dye the vanilla ice cream!
- Don’t skip the almond extract and salt: There are just hints of almond extract a little salt in this recipe but it makes all the different in taking your ice cream from one noted sweetness to something with a little depth!
- Let the ice cream freeze fully before scooping: I am a very impatient person so I understand wanting to dig in right away, but let the ice cream fully freeze before scooping or it becomes a big mess!
Happy ice cream eating, my friends!
XXX
Prep Time: 45 minutes
Freeze Time: 8 hours
Cook Time: 0 minutes
Total Time: 8 hours 45 minutes
Yield: 8 servings
Category: dessert
Method: no churn
Cuisine: american
Units:
Ingredients
for the cake batter pieces
- 3/4 cups white cake mix, tempered*
- 2 tablespoons milk
- 2 tablespoons butter, melted
- 2 tablespoons rainbow sprinkles
- pinch of salt
for the ice cream
- 3/4 cup white cake mix, tempered*
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
- 2 cups heavy cream
- 1/4 cup sprinkles
Instructions
- First, make the cake batter pieces. Combine 3/4 cup of the tempered cake mix, milk, melted butter, and salt in a medium sized bowl. Use a fork to stir together until it forms a wet dough (it will thicken as it sits!). Add the rainbow sprinkles and fold together to evenly distribute. Set aside while you make the ice cream.
- In a medium bowl combine 3/4 cup of the tempered cake mix, sweetened condensed milk, vanilla, almond and salt. Use a fork to stir together until fully mixed. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the heavy cream on low speed, gradually increasing to high, until soft peaks form and the whipped cream holds its shape, about 1 minute. Remove the bowl from the stand mixer and add the sweetened condensed milk mixture to the cream. Use a silicone spatula to gently fold until combined and no streaks of sweetened condensed milk remain. Last, fold in the sprinkles until evenly distributed.
- Spoon half of the ice cream mixture into a 1 pound loaf pan. Use a .5 ounce cookie scoop (a spoon also works!) to make small balls out of the cake batter pieces, dropping about half of them on top of the first half of the ice cream. Repeat the process, topping with the second half of the ice cream and the rest of the cake batter pieces. Use a butter knife to gently swirl everything together.
- Cover tightly with plastic wrap and place in the freezer to set for at least 8 hours before serving. When tightly covered, ice cream will keep in the freezer for up to 2 months.
Notes
- To temper the cake mix, line a baking sheet with parchment paper and preheat the oven to 325°F. Spread the cake mix out into an even layer. Place in the oven and bake for 2 minutes, take it out and use a rubber spatula to stir the mixture. Repeat this process for 15 minutes or until the mixture has reached 165°F. Remove frpm the oven and allow to cool before using.