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–+ servings

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.
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Prep Time: 15 minutes
Freezing Time: 5 hours
Total Time: 5 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: No-Churn Ice Cream
Servings: 8 servings
Calories: 516kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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
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