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A hand is holding a waffle cone stacked with scoops of No Churn Cake Batter Ice Cream.

No Churn Cake Batter Ice Cream

Sea Salt Savorings
This easy, creamy cake batter ice cream is prepared in minutes and is the perfect frozen summertime treat!
5 from 33 votes
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Prep Time 10 minutes
Freezing time 2 hours
Course Dessert
Cuisine American
Servings 10
Calories 450 kcal

Equipment

  • Stand mixer
  • Loaf pan
  • Rubber spatula

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 1/2 cup Pilsbury Classic Yellow Moist Supreme Cake Mix
  • 1/2 cup milk
  • 14 oz. can of sweetened condensed milk
  • 1 tbsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup sprinkles optional

Instructions
 

  • Bake the flour. Preheat the oven to 350 degrees. Pour the cake flour on to a baking sheet and bake for 5 minutes. It is important to cook the flour to prevent E.coli.
  • Whip the heavy cream. Attach the whisk attachment to a stand mixer. Whip the heavy cream for about 10 minutes until stiff peaks form.
  • Combine the ingredients. Use a rubber spatula and fold in the cake flour, milk, salt, vanilla extract, sprinkles, and sweetened condensed milk. Combine the ingredients well until there are no streaks of flour.
  • Freeze the ice cream. Pour the ice cream into a loaf pan and place in the freezer for at least 2 hours. Serve with more sprinkles and your favorite kind of cone. Mangia!

Nutrition

Calories: 450kcalCarbohydrates: 57gProtein: 6gFat: 23gSaturated Fat: 14gCholesterol: 80mgSodium: 361mgPotassium: 216mgFiber: 1gSugar: 41gVitamin A: 825IUVitamin C: 1mgCalcium: 232mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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