Cake Batter Ice Cream
I love ice cream. Who doesn’t? It’s cool, refreshing, and a great summer treat. When my husband and I got married, I received an ice cream maker as a gift. Back then I loved to cook and bake, but I wasn’t up on all the gadgets, so I had registered for a basic, $25 Target model. I used it a few times and then it got put in a cabinet and I stopped using it. A few years ago I pulled it out, dusted it off and wanted to make ice cream. I think all those years of neglect had affected it badly, because no matter how long I froze the canister, it wouldn’t churn out great ice cream anymore. Sad and dejected, I placed it back in the cabinet from whence it came.
A few weeks ago I found myself perusing the aisles of Bed, Bath, and Beyond with a $50 store credit. What could I get? That store (along with stores like Sur la Table and Williams-Sonoma) is like a candy store for me: so much I want but I can only choose a few items (or none, depending on my budget). My eyes landed on a Cuisinart Ice Cream Maker. It was only $48. I had enough to upgrade. So I brought home my new toy and promptly froze the canister.
The only thing I had to decide now was what flavor to make. There are so many choices (and believe me, I’ll be trying them all). I decided to give a go at one of my favorite flavors.
Cake Batter Ice Cream. I love it. So much. My favorite cake batter frozen treat is actually gelato from a store near where we used to live in Arizona. The frozen yogurt shop down the street from us now has a pretty good one (which, of course, I add brownies to).
Get all my No Churn Ice Cream Recipes here.
Cake Batter Ice Cream
This easy cake batter ice cream uses extracts to flavor it!!
- 1 (14 ounce) can sweetened condensed milk (I like to use the fat-free kind)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon butter extract
- 2 (8 ounce) containers Cool Whip (regular, light, or fat-free), see note
- 2/3 cup sprinkles (rainbow jimmies)
- Place the sweetened condensed milk in a large bowl. Stir in the vanilla and butter extracts. Fold in the Cool Whip and the rainbow sprinkles.
- Place ice cream mixture in an airtight container. (You can use both of the Cool Whip containers, it will fit.) Freeze for at least 4 hours or overnight.