No-Churn Cookie and Cake Batter Ice Cream
This no-churn cookie & cake batter ice cream is the ultimate summer treat to beat the heat. It is super simple to make and oh-so creamy! Enjoy.
Prep Time: 15 minutes minutes
Freezing Time: 5 hours hours
Total Time: 5 hours hours 15 minutes minutes
Course: Dessert
Cuisine: American
Keyword: No-Churn Ice Cream
Servings: 8 servings
Calories: 516kcal
- 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.
Calories: 516kcal | Carbohydrates: 58g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 209mg | Potassium: 241mg | Fiber: 1g | Sugar: 48g | Vitamin A: 966IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 1mg