No Churn Cake Batter Ice Cream
This no churn cake batter ice cream is made with 5 simple ingredients and only takes 10 minutes to bring together.
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! :)
Notes
Once your ice cream is frozen, be sure to wrap it with plastic wrap or transfer to an airtight container.