Monday, April 13, 2015

No Churn Cake Batter Ice Cream

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No Churn Cake Batter Ice Cream | HousewifeEclectic.com
Ice Cream is my absolute favorite summer treat. Milkshakes, soft serve or out of a carton, I will take it anyway it comes. I love most flavors although my favorite is  cake batter with sprinkles.

 I have always wanted to own an ice cream maker so I could whip up my own ice cream flavors, but the space an ice cream maker will take up in my pantry has always been the thing that has stopped me. The first time I made no churn ice cream I was thrilled to have found a way to make my own ice cream flavors without having to have the traditional ice cream making supplies.
No Churn Cake Batter Ice Cream | HousewifeEclectic.com

You will need: 


  • 2 Cups Heavy Whipping Cream 
  • 2 Tablespoons Melted Butter
  • 1 Cup Yellow cake Mix
  • 14 OZ Sweetened Condensed Milk
  • 1/4 Cup of Rainbow Sprinkles 

No Churn Cake Batter Ice Cream | HousewifeEclectic.com
In a bowl stir together the sweetened condensed milk, sprinkles, cake batter and butter until well combined. In a COLD mixing bowl whip the Heavy Whipping Cream until stiff peaks form.
No Churn Cake Batter Ice Cream | HousewifeEclectic.com
Fold the heavy cream into the other mixing bowl, a little bit at a time until the mixtures are well combined.
No Churn Cake Batter Ice Cream | HousewifeEclectic.com
Place all of the mixture in a loaf pan and then smooth out the top. Cover with tinfoil and put in the freezer for at least 8 hours, but overnight is better.
No Churn Cake Batter Ice Cream | HousewifeEclectic.com


No Churn Cake Batter Ice Cream | HousewifeEclectic.com
What is your favorite cold treat? 


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