Cool and creamy, this no-churn cookie & cake batter ice cream is the perfect way to satisfy your sweet tooth and cool you down at the same time!
If you’re the kind of person who loves the taste of cake batter, and licks the bowl clean (no judgments here), then this ice cream is for you!
This no-churn cookie & cake batter ice cream is way too easy to make! No seriously, especially since it does NOT require an ice cream maker to make this frozen treat. In fact, because this recipe is so easy to make, you can get your kids involved.
I asked my son for his help in making this recipe because it doesn’t involve tricky steps or any fancy equipment. It really is a kid friendly recipe.
Ice cream is a staple summertime treat, but who really wants to be spending the time making it the traditional way? Well, maybe you do and that’s fine, however, I have provided a much simpler approach to making this frozen sweet treat.
It requires a few simple ingredients and minimal effort on your part to make this ice cream. The longest part of the whole process? Waiting for it to fully freeze before you can dig into it. Be patient, it’s worth it!
We are currently going through a major heat wave here in southern California. The temperatures have been in the triple digits and the humidity is getting the best of me. I figured, what better excuse than to make this frozen treat for my family; and boy were they happy I did.
This ice cream not only has the fun cake batter flavor, but the added bonus of chopped up golden Oreo pieces throughout. Such a delicious combo!
How to Make No-Churn Cookie & Cake Batter Ice Cream
In a bowl, you’ll start out by mixing the sweetened condensed milk with a teaspoon of vanilla extract. Next, add in the dry cake mix and sprinkles. Mix it completely.
Roughly chop up the Oreo’s with a knife and add to the cake batter mixture, reserving about 1/3 cup for sprinkling on top. I like having some smaller and bigger chunks throughout.
In a separate bowl, pour the heavy cream in and whip it up until it starts to form peaks. Do not over whip the cream; keep it light and fluffy.
Last, fold in one cup of the whipped cream into your cake batter mixture just to more easily incorporate everything. Carefully add in the rest of the whipped cream and mix everything up completely.
Pour ice cream mixture into a bread loaf pan or an 8 x 8″ pan. Top with remaining chopped Oreo cookie pieces. Cover with foil and freeze for at least 5 hours.
Enjoy this in a bowl or on a cone. Either way, it is cool, creamy, and will satisfy that sweet tooth.
How Long Can it be Stored For?
You can store this ice cream in an airtight container for up to two weeks, although, I do not think it will last that long!
No-Churn Cookie and Cake Batter Ice Cream
- 16 oz Heavy Cream
- 14 oz Sweetened Condensed Milk
- 1/2 cup Sprinkles
- 1 tsp Vanilla Extract
- 3/4 cup Funfetti Cake Mix, Dry
- 10 Golden Oreo Cookies
- In a medium sized bowl, mix together the sweetened condensed milk and vanilla extract.
- Next, add in the dry cake mix and sprinkles and mix well. Fold in the chopped cookie pieces. Optional: Reserve about 1/3 cup of cookie pieces for on top of ice cream.
- In a separate bowl, whip the heavy cream until it just starts to form peaks. Do not over whip. Make sure the whipped cream is still light and fluffy.
- Fold in one cup of the whipped cream into the cake batter mixture to incorporate it more easily. Add in remaining whipped cream, gently folding as you go. Mix thoroughly.
- Pour ice cream mixture into a bread loaf pan or an 8 x 8" pan. Top with the remaining 1/3 cup chopped Oreo cookie pieces. Cover with foil and freeze for at least 5 hours.
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