This Cake Batter Ice Cream is packed with sprinkles and Golden Oreos. It’s rich, creamy, and fluffy, but it’s made without an ice cream maker!
Easy Cake Batter Ice Cream Recipe
I’m not usually a big ice cream eater. It’s fine, but I usually prefer cookies or bars for my empty calories. Until I made this. It’s the best ice cream I’ve ever had.
I made it for my husband because unlike me, he is a ridiculously huge ice cream lover. It’s his thing. He loves, loves, loves ice cream. We don’t tend to keep it in the house (his request) because he can’t trust himself around it.
However, he goes to the 24-hour Rite-Aid at 3am on ice cream runs at least four times a week. They have an in-store ice cream counter and he’s best friends with the graveyard shift employees. So I decided to give him an early Father’s Day present in the form of pink sprinkles and creamy, homemade ice cream. I just didn’t think I’d be the one falling in love with it.
It’s full of chopped Golden Oreos, sprinkles, and tastes like Funfetti Cake Batter. No cake mix involved. The flavoring secrets are a bit of almond extract, in conjunction with vanilla extract.
This is a no-cook recipe. It’s a major time saver to avoid standing around whisking eggs, cream, and sugar together, then having to wait for them to cool. The solution? A can of sweetened condensed milk. There are only two required ingredients to make it. Sweetened condensed milk and heavy cream.
Nor do you need an ice cream maker. I just recently got this Breville Smart Scoop Ice Cream Compressor from Sur La Table, but prior to that didn’t have one, and many of you may not have one either. This recipe can be made in an ice cream maker if you have one (details in the recipe card below), but it’s not necessary.
This ice cream is soft, fluffy, and light. Light in texture, not in calories. Between the sweetened condensed milk, heavy cream, half a bottle of sprinkles, and two dozen Oreos, it’s not exactly diet food. But so worth it.
The flavor resembles sweetened, frozen whipped cream. This is not a bad thing! If you like buttercream frosting, real whipped cream or Cool Whip, or sweetened condensed milk, this is the ice cream for you. Since I love all those things, it’s definitely the ice cream for me.
It’s ridiculously creamy and rich. It’s like no ice cream I’ve ever tried. Maybe that’s why I love it. There’s an abundance of cookies and sprinkles in every bite. The sprinkles stay a bit crunchy while the cookies soften just slightly after being soaked in the rich, luscious, cream bath.
Although I used almond and vanilla extract, Golden Oreos, and sprinkles, my wheels are already turning with ideas of chocolate, peanut butter, Nutella, Cookie Butter, and cookie dough.
Cake Batter Ice Cream Ingredients
For this Golden Oreo ice cream, you’ll need:
- Golden Oreos or vanilla-flavored sandwich cookies
- Sweetened condensed milk
- Vanilla extract
- Almond extract
- Heavy whipping cream
How to Make No-Churn Ice Cream
To make the cake batter ice cream, simply whip the heavy cream to stiff peaks. Then, fold in a mixture of sweetened condensed milk, along with the almond and vanilla extracts.
Note that fold means be gentle. Don’t stir like you’re mashing potatoes. Take your time so that you don’t deflate the puffiness. If you have an ice cream maker, the machine does this folding step for you.
Gently stir in cookies, sprinkles, and freeze it for at least 6 hours. I dare you not to lick the bowl!
Tips for the Best No-Churn Ice Cream
Normally real vanilla extract is the way to go when making homemade ice cream, but to create that classic, nostalgic, bakery-style cake batter taste, use clear imitation vanilla extract for this recipe. Clear imitation is found next to real vanilla in the grocery store, usually for about one-third of the price. Trust me, it really does make a difference in the flavor of this cake batter ice cream!
When buying the ingredients for this ice cream, double check that you’re getting sweetened condensed milk and not evaporated milk. They’re two totally different milk products! I just wanted to mention that since I’ve accidentally purchased one instead of the other countless times.
Lastly, the ice cream freezes solid, but after 5 minutes at room temperature it’s easily scoopable. It’s similar to storebought ice cream and doesn’t turn ridiculously rock hard, an issue that can plague homemade ice cream.
More Frozen Treats:
- Chocolate Cake Batter Milkshake — Drinking a whole chocolate cake batter milkshake sure beats the one or two measly licks of the batter that’s on the beaters after making a chocolate cake. This fast, easy, and very satisfying milkshake is perfect for anyone who loves cake batter and always wants one more taste!
- No-Churn Bourbon Salted Caramel Ice Cream — It’s ridiculously creamy and subtly flavored with bourbon, and ribbons of salted caramel are woven throughout. The crunchy Nutter Butter cookies add a pop of peanut butter flavor and lots of texture, while the chocolate chunks round out this rich, indulgent treat.
- Cookies and Cream Mocha Milkshake — Between the little bits of cookies which add texture, the mocha undertones, and the sweet creamy ice cream, my family went nuts for these milkshakes.
- Brownie Cookie Dough Ice Cream Sandwiches — Cookie dough ice cream is flanked between two rich and fudgy brownies, creating an enhanced and more decadent version of a classic ice cream sandwich.
- Copycat Wendy’s Frosty — This Copycat Wendy’s Frosty Recipe is low-fat and so easy to whip up! It tastes like a lighter chocolate milkshake, but it’s still super creamy and delicious.
Pin This Recipe
- 24 Golden Oreos or vanilla-flavored sandwich cookies, coarsely chopped
- one 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups heavy whipping cream*
- 3/4 cup sprinkles
To Make No-Churn Ice Cream:
- Chop the cookies; set aside.
- In a large bowl, add sweetened condensed milk, vanilla, almond extract, and stir to combine; set aside.
- To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power.
- Gently add about half the whipped cream to the sweetened condensed milk mixture, and fold the cream in gently. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. When you get the first half of the cream folded in and combined, add the remaining cream, and fold it until until mixture is smooth.
- Add the cookies, sprinkles, and gently fold them in to distribute evenly.
- Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plasticwrap. Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months.
If Using an Ice Cream Maker:
- If you are using an ice cream maker, steps 1, 2, 3 are the same. Skip steps 4 and 5. Instead, add 4 cups heavy cream to the sweetened condensed milk mixture, and stir to combine. Step 6 is the same. For step 7, follow processing directions on your ice cream maker, noting to chill the mixture if necessary before churning.
*If using an ice cream maker, use 4 cups (1 quart) heavy whipping cream.
Amount Per Serving: Calories: 478Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 60mgSodium: 180mgCarbohydrates: 54gFiber: 0gSugar: 40gProtein: 6g
Even More Funfetti Recipes:
Homemade Funfetti Cake with Vanilla Buttercream — This Funfetti Cake recipe is as close to store-bought Funfetti Cake Mix that I’ve been able to replicate at home!
Funfetti Cookie Dough Balls — The sweet, rich, sprinkle-filled dough satisfies cookie dough cravings, and it’s safe to eat raw.
Funfetti and Oreo Chocolate Chip Cookies — The cookies are loaded with Oreos, sprinkles, chocolate chips, and are adapted from my favorite recipe for chocolate chip cookies. They’re soft, moist, buttery, and thick enough to sink your teeth into.