Remember as a kid you would ask to lick the beater when someone would make a cake? Well, this ice cream is a childhood dream come true. This Cake Batter ice cream tastes exactly like funfetti cake batter, but it’s even better because it’s edible, unlike actual cake batter that can get you sick because of the raw eggs.
This ice cream is a no-churn ice cream which means you don’t need an ice cream maker. One of the things we love about this recipe is the sprinkles in it. Sprinkles always make a recipe more fun and it is visually appealing too.
It is always fun to have food that is colorful because it brings you back to childhood. In college we took a marketing class all our brand colors (color theory), they say that kids go for the more colorful cereal boxes rather than generic-looking ones. That is why they make some cereals colorful. We think it is the same with food as a kid (or your inner kid) you almost always go for the most colorful food item. We mean just take a look at this ice cream, look how cute it is. Don’t you just want to grab an ice cream cone and have a scoop?
Sorry, to go on about childhood foods it is just fascinating how food can take you back to being a kid.
Let get talking about this ice cream. This Cake Batter Ice Cream is super creamy, rich and full of cake flavor. This recipe is really simple to put together and it is a great Summer treat to cool off.
Ready to make some ice cream? Let’s do this.
Cake Batter Ice Cream
In a small bowl, add the condensed milk, melted butter, and cake batter extract. Whisk together and set aside.
We know what you are thinking, butter? That’s right. The butter in this recipe is going to make this ice cream rich and flavorful.
In a large bowl, we are going to add the cold heavy cream and be using a hand mixer, set on medium-high speed and beat heavy cream until soft peaks begin to form.
Why Cold Heavy Cream?
The reason the heavy cream needs to be cold is because it will help create the peaks we need for this ice cream. If you try to whip the heavy cream that is room temperature or warm it will be very difficult to get the soft peaks or even stiff peaks.
Once you have soft peaks start adding the condensed milk mixture. Using a spatula fold in until it’s all mixed together.
It’s now time to add the sprinkles. You can add however much you like. We added in a 1/4 cup of sprinkles to our ice cream mixture.
Using a spatula fold in the sprinkles and your ice cream mixture is ready for freezing.
Grab a freezer-safe container, we used a cake pan, but feel free to use whatever container you like. Since we are making a cake batter ice cream it only seems fitting to put it into a cake pan. We added more sprinkles on top of our ice cream mixture, but this is totally optional.
Cover and place in the freezer for 8 hours or more preferable overnight.
All there is left to do is wait until your ice cream becomes firm and ice cream-like texture.
You are now done. Grab a spoon or waffle cone and add a little more sprinkles and enjoy!
Cake Batter Ice Cream
- 2 Cups Heavy Cream, cold
- 1 14oz Sweetened Condensed Milk
- 2 Tbsp Butter, melted
- 2 Tbsp Cake Batter Flavoring
- 1/4 Cup Sprinkles More if you like to add more
- In a small bowl, mix together condensed milk, butter, and cake flavoring. Set aside.
- In a large bowl and using a hand mixer, beat heavy cream until soft peaks begin to form.
- Add the condensed milk mixture into the whipped heavy cream.
- Using a spatula fold together until combined.
- Add sprinkles and fold into mixture.
- Pour mixture into a freezer-safe container and cover.
- Let it freeze for 8 hours or overnight.
We hope you all enjoy it! If you make this Cake Batter Ice Cream recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more ice cream recipes? You can find them here.