Lindsay Ann Bakes: Easy Homemade Cake Batter Ice Cream: 4 ingredients, No-cook, No-egg, No-machine!

Monday, June 17, 2013

Easy Homemade Cake Batter Ice Cream: 4 ingredients, No-cook, No-egg, No-machine!

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Summer is here and it is almost my birthday!!! You know what that means... HOMEMADE CAKE BATTER ICE CREAM! You know those specialty ice cream shops with all the crazy flavors, that charge way too much, for way too little? Have you ever tried their cake batter ice cream? Well it is one of my absolute favorite ice creams ever! Sooo when I discovered you can just mix some store bought cake mix into (homemade or store bought) vanilla ice cream and re-create the dreamy, creamy cake batter flavored ice cream I was more excited than a kid in an... ice cream shop? ;) 



Cake Batter Ice Cream

Yield: 1 1/2 quarts

Ingredients
  • 2 cups heavy cream, chilled (or a 16oz tub of whipped topping, fat-free or lite)
  • 1 (14 ounce) can Sweetened Condensed Milk (I prefer fat-free, but regular and lite work too)
  • 2/3 cup white, yellow or funfetti dry cake mix
  • 1/3 cup rainbow sprinkles, plus extra for sprinkling on top

Directions

With an electric mixer, whip heavy cream on medium speed until stiff peaks form. In another bowl, stir together sweetened condensed milk, cake mix and rainbow sprinkles. Fold whipped cream mixture into condensed milk mixture until combine.

Pour ice cream mixture into a container, cover, and freeze for about 4-6 hours until firm, or over night. 

Remove from freezer and top with remaining sprinkles. Garnish with whipped cream and a cherry if desired. Store in covered freezer-safe container.

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