Can we all agree that the best part about this scorching hot summer is no churn ice cream recipes?? This summer, I’ve been hanging out in front of my AC with a glass of iced tea in one hand and this no churn cake batter ice cream in the other! This recipe is so simple to make. You’ll become hooked in no time.
What ingredients do I need for no churn cake batter ice cream?
Heavy whipping cream: Heavy cream is the base of this recipe. When you whip it and freeze it, it turns into the perfect ice cream consistency you know and love.
Sweetened condensed milk: This contributes sweetness to the ice cream and helps get a super creamy, scoopable texture.
Funfetti or yellow cake mix: Cake mix is all for flavor here! We add dry cake mix to this recipe to get the best cake batter flavor. Weird, I know, but you have to trust me on this one!
Salt & vanilla: Both of these help bring out the flavors in this ice cream. Never skip them!!
How to make no churn ice cream
No churn ice cream is actually very easy to make! All you need is a stand mixer or a handheld mixer.
Step 1: Whip your heavy whipping cream to stiff peaks, about 5-7 minutes. *Pro tip – Put your whisk attachment and mixing bowl in the freezer/fridge for 10 minutes before whipping your cream so that it stays extra cold. This will help you cream whip up easier.
Step 2: In a separate bowl, combine your cake mix, salt, vanilla, and sweetened condensed milk.
Step 3: Use a rubber spatula to gently fold the sweetened condensed milk mixture into the whipped cream.
Step 4: Place in a parchment-lined loaf pan and let freeze for at least 6 hours.
Why isn’t my whipped cream thickening?
If your whipped cream won’t seem to thicken, it likely isn’t cold enough. Not to worry, you can simply place your mixing bowl with the cream and your mixer attachment into the freezer for 10-15 minutes until it chills. Then, try whipping again. It should thicken up after that.
Other recipes you’ll love…
Boozy Brownie Kahlua Coffee Milkshake
The Best Bailey’s Irish Cream Brownies for Every Chocolate Lover
The Best Raspberry White Chocolate Scone Recipe
No Churn Cake Batter Ice Cream
Equipment
- 1 Stand or handheld mixer
- 1 Loaf pan
- 1 Rubber spatula
Ingredients
- 437 g Heavy whipping cream 2 cups
- 14 oz Can of sweetened condensed milk
- 97 g Funfetti or Yellow box cake mix, unprepared 3/4 cup
- 2 teaspoons Vanilla extract
- 1/4 teaspoon Salt
Instructions
- Line a loaf pan with parchment paper.
- In a large mixing bowl, use a whisk attachment to whip up the heavy cream to stiff peaks on medium-high speed. This should take about 5-7 minutes depending on your mixer. You'll know the cream is done when you can see ripples on the surface and the cream holds its shape on a spoon.
- In a separate medium bowl, combine the sweetened condensed milk, cake mix, salt, and vanilla extract.
- Pour the sweetened condensed milk mixture into the heavy cream in three parts. Use a rubber spatula to gently combine the mixtures before adding the next 1/3rd. Repeat until you've added all of the sweetened condensed milk mixture.
- Pour the ice cream into your prepared loaf pan. Freeze for at least 6 hours.
- Thaw for 10-15 minutes before consuming. Enjoy! 🙂
