Best 5 No Churn Cake Batter Ice Cream Recipes
Indulge in the delightful world of no-churn cake batter ice cream, a culinary symphony of flavors that will transport your taste buds to a blissful realm. With its creamy texture, tantalizing cake batter swirls, and rich vanilla essence, this frozen treat promises an unforgettable experience. Embark on a culinary journey as we unveil the secrets behind crafting this homemade masterpiece, ensuring you create a confection that rivals the offerings of any ice cream parlor.
Let's cook with our recipes!
NO CHURN CAKE BATTER ICE CREAM
Cake batter ice cream is absolutely delicious and this no churn variety comes together in just minutes. Loaded with sprinkles it is the perfect ice cream for any celebration!
Provided by Brandy
Categories Dessert
Time 6h10m
Number Of Ingredients 7
Steps:
- Beat whipping cream with an electric mixer until stiff peaks form. Fold in condensed milk and food coloring. Stir in cake mix and chocolate covered sprinkles.
- Spoon into a loaf pan.
- Add whipped cream dollops all over the top. Cover with sprinkles.
- Freeze 6-8 hours.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
NO-CHURN CAKE BATTER ICE CREAM
Homemade cake batter ice cream is super easy to make--no ice cream machine required!
Provided by Chrysti Benner
Categories Desserts
Time 6h10m
Number Of Ingredients 4
Steps:
- In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form.
- Gently mix in the sweetened condensed milk and cake mix until well-combined. The mixture will start to thicken a bit due to the cake mix.
- Carefully fold in sprinkles, if desired. Transfer mixture to a freezer-safe container and top with additional sprinkles if desired.
- Freeze at least 6-8 hours before serving.
Nutrition Facts : Calories 326 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 140 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CAKE BATTER ICE CREAM
This no churn cake batter ice cream is the perfect summer treat. It's so quick and easy to make, it just takes 10 minutes to whip up a batch and only 3 ingredients!
Provided by Julie Blanner
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- In a mixing bowl, whip heavy cream until stiff peaks form.
- Blend in sweetened condensed milk and cake mix until completely smooth/dissolved.
- Pour into loaf pan, freeze 2+ hours and enjoy!
Nutrition Facts : Calories 404 kcal, Carbohydrate 55 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 66 mg, Sodium 375 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
NO CHURN CAKE BATTER ICE CREAM
Provided by Amber | Dessert Now Dinner Later
Number Of Ingredients 5
Steps:
- Whip heavy cream to stiff peaks using the whisk attachment on a stand mixer or a hand mixer and a large bowl.
- In a separate large bowl, whisk sweetened condensed milk, butter, and cake mix.
- Fold the whipped cream into the cake batter mixture with a rubber spatula until no white streaks appear.
- Gently fold in sprinkles.
- Pour into a 2-quart container and cover. Freeze 6 hours or until firm; freezing overnight is good. Store in the freezer.
Nutrition Facts : UnsaturatedFat 0 grams unsaturated fat
NO-CHURN KING CAKE ICE CREAM
Mardi Gras may come just once a year, but this ice cream keeps the party going year-round. No electric ice cream maker required -- it's a cool way to enjoy all the flavors of the iconic Mardi Gras treat. And of course, we included a hidden treasure.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
- Preheat the oven to 350 degrees F.
- Put the rolls on a baking sheet and brush the cut sides with the butter. Sprinkle 4 halves with 1 tablespoon of the purple sugar, 4 halves with 1 tablespoon of the gold sugar and the remaining 4 halves with 1 tablespoon of the green sugar. Bake until golden around the edges, about 10 minutes. Let cool completely, then cut into 1-inch cubes.
- Whisk together the condensed milk, vanilla, cinnamon and salt in a large bowl; set aside.
- Whip the cream in a large bowl with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Gently fold in the bread cubes and sour gummy kid. Pour into the chilled loaf pan and top with the remaining purple, gold and green sugar. Freeze, covered, until solid and scoopable, about 5 hours.
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will result in the best-tasting ice cream. Use real butter, cream, and sugar, and fresh vanilla extract. Fresh fruits, berries, or nuts are mandatory for best results.
- Chill your ingredients before using them: This will help the ice cream freeze more quickly and smoothly. Chill your bowl and beaters as well.
- Don't overbeat the ice cream: Overbeating can make the ice cream grainy. Beat the mixture just until it is smooth and combined.
- Freeze the ice cream for at least 4 hours before serving: This will give the ice cream time to set and firm up. Don't try to take shortcuts with freezing time because this won't have the same result.
- Store the ice cream in an airtight container in the freezer: This will help to prevent freezer burn.
- Eat the ice cream within 2 weeks: For the best flavor and texture, eat the ice cream within 2 weeks of making it.
Conclusion:
No-churn cake batter ice cream is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can have a creamy and flavorful ice cream that will satisfy your sweet tooth. So next time you're looking for a quick and easy dessert, give no-churn cake batter ice cream a try. You won't be disappointed!
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