Cake Batter Ice Cream Recipe
Easy no churn cake batter ice cream - you can even make these into ice cream sandwiches!
Servings: 8 servings
Cost: $8
Ingredients
- 2 cups (474ml) heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon cake batter extract
- ⅔ cup (120g) rainbow jimmies sprinkles
- 1 recipe Sprinkle Cookies (if making ice cream sandwiches)
Instructions
- Beat heavy whipping cream until stiff peaks form. Set aside.
- Place the sweetened condensed milk in a large bowl. Stir in the cake batter extract. Fold in the whipped cream 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.
- For making ice cream sandwiches: sandwich ¼ cup of ice cream between two cookies. Serve immediately.
Video
Notes
- You can substitute 2 (8-ounces each) containers of Cool Whip for the heavy whipping cream.
- Cake Batter Extract is found at most grocery stores (McCormick) or you can find it sometimes at craft stores or on amazon. If you can't find it, use a combination of vanilla and butter emulsion, but it won't be as cake batter flavored.
- You can use sugar cookies in place of the sprinkle cookies, or my cake batter cookies!
- I do not suggest making the ice cream sandwiches ahead and freezing them - the cookies get too hard. Make and serve immediately.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 14g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 58mg | Sugar: 14g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 0.1mg
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