10
May 10

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!!

Ingredients:

  • 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)

Directions:

  1. 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.
  2. 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.