No Churn Cake Batter Ice Cream Food
CAKE BATTER ICE CREAM
This no churn cake batter ice cream is the perfect summer treat. It's so quick and easy to make, it just takes 10 minutes to whip up a batch and only 3 ingredients!
Provided by Julie Blanner
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- In a mixing bowl, whip heavy cream until stiff peaks form.
- Blend in sweetened condensed milk and cake mix until completely smooth/dissolved.
- Pour into loaf pan, freeze 2+ hours and enjoy!
Nutrition Facts : Calories 404 kcal, Carbohydrate 55 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 66 mg, Sodium 375 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
NO CHURN CAKE BATTER ICE CREAM
Cake batter ice cream is absolutely delicious and this no churn variety comes together in just minutes. Loaded with sprinkles it is the perfect ice cream for any celebration!
Provided by Brandy
Categories Dessert
Time 6h10m
Number Of Ingredients 7
Steps:
- Beat whipping cream with an electric mixer until stiff peaks form. Fold in condensed milk and food coloring. Stir in cake mix and chocolate covered sprinkles.
- Spoon into a loaf pan.
- Add whipped cream dollops all over the top. Cover with sprinkles.
- Freeze 6-8 hours.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
NO-CHURN CAKE BATTER ICE CREAM
This easy cake batter-flavored ice cream won't disappoint! A sure hit for any birthday; it's a keeper!
Provided by Emygrant
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 6h10m
Yield 10
Number Of Ingredients 3
Steps:
- Beat cream with an electric mixer in a large bowl until stiff peaks form.
- Stir condensed milk and cake mix together in another bowl. Fold cake mix mixture into whipped cream. Pour mixture into a freezer-safe container, cover the container, and freeze until ice cream is set, 6 hours to overnight.
Nutrition Facts : Calories 358.2 calories, Carbohydrate 36 g, Cholesterol 78.5 mg, Fat 22.5 g, Protein 4.7 g, SaturatedFat 13.8 g, Sodium 171.7 mg, Sugar 29.2 g
NO-CHURN VANILLA ICE CREAM
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 12 servings (6 cups total)
Number Of Ingredients 7
Steps:
- For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
NO-CHURN CAKE BATTER ICE CREAM
Homemade cake batter ice cream is super easy to make--no ice cream machine required!
Provided by Chrysti Benner
Categories Desserts
Time 6h10m
Number Of Ingredients 4
Steps:
- In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form.
- Gently mix in the sweetened condensed milk and cake mix until well-combined. The mixture will start to thicken a bit due to the cake mix.
- Carefully fold in sprinkles, if desired. Transfer mixture to a freezer-safe container and top with additional sprinkles if desired.
- Freeze at least 6-8 hours before serving.
Nutrition Facts : Calories 326 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 140 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CAKE BATTER ICE CREAM
I made this recipe after falling in love with Coldstone and Carvel's Cake Batter Ice Cream. I recommend using Splenda instead of sugar since there is sugar in the cake mix. You can use 2 teaspoons of vanilla extract if you please. You can also use 3/4 cup of cake mix. THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART)
Provided by smstemp
Categories Frozen Desserts
Time 30m
Yield 10 1/2 cup servings
Number Of Ingredients 5
Steps:
- Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
- In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
- Stir in the heavy cream and vanilla to taste.
- Stir in cake mix, making sure there are no lumps.
- Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
- Remove ice cream from freezer bowl and place into a separate container.
- Place freezer bowl and the ice cream into the freezer to further harden.
Nutrition Facts : Calories 238.4, Fat 18.4, SaturatedFat 11.4, Cholesterol 67.7, Sodium 28.8, Carbohydrate 17.6, Sugar 16.3, Protein 1.7
NO CHURN CAKE BATTER ICE CREAM
Provided by Amber | Dessert Now Dinner Later
Number Of Ingredients 5
Steps:
- Whip heavy cream to stiff peaks using the whisk attachment on a stand mixer or a hand mixer and a large bowl.
- In a separate large bowl, whisk sweetened condensed milk, butter, and cake mix.
- Fold the whipped cream into the cake batter mixture with a rubber spatula until no white streaks appear.
- Gently fold in sprinkles.
- Pour into a 2-quart container and cover. Freeze 6 hours or until firm; freezing overnight is good. Store in the freezer.
Nutrition Facts : UnsaturatedFat 0 grams unsaturated fat
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