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.

Did you make this recipe?

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)


  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.
All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Congrats on your new ice cream machine! An egg-free recipe is a great beginning recipe; pretty soon, you’ll be making tempered egg ice creams in no time!

  2. i just got an ice cream maker so i’m looking for all sorts of recipes! i’m putting a post together so this will definetly be in it!!

  3. Oh, boy. You know what I like — ice cream! I keep my canister in the freezer too. It’s always ready. If you’re looking for recipes, I did a couple roudups w/lots of bloggers sharing their recipes (70 in all). Here’s the link:

    Thank you for linking yours at Joy of Desserts. 🙂

  4. I will have to try this! What a great idea!

  5. @Faith and Daisies

    Thank you! I hope you enjoy it.

  6. @Joy @ Joy Of Desserts

    Thanks! I’ll be sure to check it out. 🙂

  7. I love this! I’ve been craving homemade ice cream lately. Thanks for sharing on Sweet Tooth Friday. I hope to see you again this week.

  8. hey! just wanted to let you know that i featured this recipe in a post i did today about ice cream! Hope that’s ok by you! have a great day!

  9. @Amanda-The Sweet Details
    Thanks! I can’t wait to read it. 🙂

  10. These must can satisfy any sweet tooth.

Leave a Comment »