No-Churn Cake Batter Ice Cream with Golden Oreos

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! 

two scoops of Cake Batter Ice Cream in a white bowl with a spoon

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.

Cake Batter Ice Cream in white bowl with a spoon

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.

golden oreo ice cream in white bowl with a spoon topped with sprinkles

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 
  • Sprinkles 

Cake Batter Ice Cream in a white bowl next to golden oreos

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! 

spoonfuls of golden oreo ice cream resting atop oreo cookies

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. 

close up of Cake Batter Ice Cream in white bowl

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.
No-Churn Cake Batter Ice Cream with Golden Oreos

No-Churn Cake Batter Ice Cream with Golden Oreos

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!
Yield: 2 quarts
Prep Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 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

Instructions

To Make No-Churn Ice Cream:

  1. Chop the cookies; set aside.
  2. In a large bowl, add sweetened condensed milk, vanilla, almond extract, and stir to combine; set aside.
  3. 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.
  4. 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.
  5. Add the cookies, sprinkles, and gently fold them in to distribute evenly.
  6. 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:

  1. 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.

Notes

*If using an ice cream maker, use 4 cups (1 quart) heavy whipping cream.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 478 Total Fat: 27g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 60mg Sodium: 180mg Carbohydrates: 54g Fiber: 0g Sugar: 40g Protein: 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.

158 comments on “No-Churn Cake Batter Ice Cream with Golden Oreos”

  1. Ooh, ooh! I made your ice cream this week!! I didn’t use sprinkles (the men in the house are unfortunately not fans…why?!) and I was a little unsure about it before I put it in the freezer, but once it firmed up?! It really is pretty magical. The almond flavoring balances so well with the imitation vanilla (I felt like an imposter buying that, by the way!). Definitely yummy. :)

    • I am so glad you made this and your men are crazy for not liking sprinkles, but hey, more for us who do, right :) Anyway, thanks for LMK you tried this and coming back to comment! I appreciate it, Dana!

  2. Oh my word! This does look like the best bowl of ice cream EVER! Too perfect :)

  3. Nice bowl ;) And this ice cream looks pretty darn good too! I just had my first golden oreo a few weeks ago. Very tasty!

  4. ahh summer, let us raise our spoons/cones to ice cream! have you tried making protein fluff ice cream with casein protein powder? love all ur recipes, lookin forward to what else you whip up ;)

  5. I tried this recipe both ways, and the no-ice cream- maker way was definitely better. The ice cream maker version did not have as much flavor, and it was not as fluffy after freezing. Nonetheless, excellent recipe! So much better than store bought, and with such simple ingredients. Thanks for sharing!

    • Wow, that’s great to know you tried it both ways and preferred the NON ice cream maker version! More power to all of us who don’t have one (or don’t want to lug it out) to simply make the non-ice cream maker version! Love it when the easier/simpler/cheaper ways or methods or things turn out to be the better one.

      I have another ice cream recipe coming up either this week or next. Can’t decide when I should post it. But it’s crazzzzzy good. Stay tuned :)

  6. Wow it looks divine!!! I’m tempted to sneak out to the store now and get the ingredients!!

  7. Just entered for your awesome giveaway with the cute little food processors (perfect for my tiny college apartment!!) & definitely making this for my not only ice cream obsessed but CAKE BATTER ice cream obsessed boyfriend! Can’t wait to get off work and get all of the ingredients! Love that you don’t need an ice cream maker! Definitely on my wish list but not on a college budget! :)

  8. I just saw this on pinterest, and although I don’t have golden oreos, I’m just going to make it with sprinkles. This pregnant lady will be very happy in 6 hours :)

    • It’s *so good*!!! Enjoy! Do you have any random Xmas cookies laying around? Chop those up and toss them in. Anything you have from graham crackers to old cookies to random candy bar bits leftover from Halloween…just throw it all in. It can’t hurt, can only help :) LMK what you think!

      • It is sooo good!!! I have to make sure to limit myself :) I ended up just doing sprinkles and I still loved it…just thinking of how I could add peppermint instead of vanilla/almond and maybe try that too! It’s so easy that any mix in would be fabulous!!! Thanks so much! None of your recipes have disappointed yet!

      • So glad you like it, even with just sprinkles! Try it with cookies sometime – you will be in heaven! Omg SUCH a huge difference! The texture, flavors, oh You HAVE to! :) And yes to peppermint this time of year, especially!

  9. Made this yesterday it is by far the most amazing ice cream I have ever had!!! I can’t believe how fast and easy it was to make either! Thank you Thank you Thank you for this awesome recipe!!!

  10. Beautiful photography! This ice cream recipe looks so fun and bright! We had to include it in our Feature Friday post for Ice Cream Recipes today! Would love for you to check it out! http://returntothetable.net/recipes/15-ice-cream-recipes/

  11. This lookes sooo amazing I decided to try making double receipe for my Grandaughters 19th birthday, and since my ive cream maker was out of commision it was perfect. It turned out that using 48 cookies made it so sweet we couldn’t eat it. Any ideas on how to tone it down a bit and save all those yummy ingredients? or is it destined for the garbage. (hope not) Thank you for all your great ideas!

    • I’ve never doubled it but yes, it IS sweet ice cream, but maybe doubling the cookies was just a little much. You could always mix a half scoop of this in with your normal vanilla ice cream, and eat as a combo and that will tone this down a bit for you. Or a sprinkle of salt sometimes can counteract sweetness.

  12. Hello Mrs. Averie!!

    I’m a 14 year old girl and an absolute HUGE fan of all your recipes!!! I can’t wait to try this out, but I have a few questions:

    1. Would it be alright to make this without the vanilla and almond extract? I’m currently out and my dad can’t wait for me to make this, so would it be alright if I omitted them? Would the absence of it greatly affect the taste?

    2. Is it ok to use the just the ordinary (dark/black) oreos instead of the golden ones?

    Thank you so much for the amazing recipes!!! 

  13. Thank you so much!!!! :D

  14. My hubby is a huge Oreo funfetti fan but he’s very lactose intolerant :/ I wanted to make this for his birthday which is actually on Christmas so it stands out from all the pumpkin and pecan desserts, and I was wondering if you think this could be made with coconut cream instead of the heavy cream (because you can’t buy heavy cream lactose free) and coconut condensed milk? I’m sure t would still taste great, I’m just worried about how it will freeze…Thank you!

    • I am worried as you said also, about how it will freeze. I feel like there is something in the dairy/lactose/milk proteins that is going to be necessary for it to set up fully and freeze properly but I bet if you googled recipes for coconut milk ice cream and sort of cross referenced those with what I did with the flavors, you can come up with something similar to mine.

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