In the summer, I live off of no-churn ice cream, and this Chocolate Cake Batter Ice Cream (No-Churn) does the trick! I don’t know about you all, but I do anything to avoid turning my oven on in the summer since it gets up to over 100 degrees. I don’t want to add any more heat to my home. Low and behold, no-churn ice cream for the win! You don’t need an ice cream machine, just a bowl and a bread loaf pan will work perfectly.
Ingredients for Chocolate Cake Batter Ice Cream
- ½ of the boxed chocolate cake batter powder (I used Devil’s Food Cake)
- 1 cup heavy whipping cream
- ½ (14 oz) can of sweetened condensed milk (7 oz total)
- 1 teaspoon vanilla extract
Instructions for Chocolate Cake Batter Ice Cream
- Heat Treat the Flour:
Start by adding the cake batter powder to a microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds. This step is crucial as it heat treats the flour, making it safe to consume in the ice cream. - Prepare the Cream Base:
In a large bowl, beat the heavy whipping cream until stiff peaks form. This will give your ice cream that creamy texture. - Combine Ingredients:
Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream. Be careful not to deflate the cream too much. - Incorporate the Cake Batter:
Fold in the heat-treated cake batter powder until the mixture is smooth and well combined. - Freeze:
Pour the mixture into a bread loaf pan, smoothing the top with a spatula. Cover with plastic wrap or a lid and freeze for at least 8 hours, or until completely frozen. - Serve and Enjoy:
Once the ice cream is fully frozen, scoop it into bowls or onto ice cream cones. Enjoy the rich, chocolatey goodness!
Why You'll Love This No-Churn Ice Cream
- Quick and Easy: With only 15 minutes of prep time, this recipe is perfect for those who want a homemade treat without spending hours in the kitchen.
- No Churn Required: No ice cream maker? No problem! This recipe requires only a few basic kitchen tools.
- Rich and Creamy: The combination of heavy whipping cream and sweetened condensed milk creates a smooth, velvety texture that rivals any store-bought ice cream.
This no-churn Chocolate Cake Batter Ice Cream is not only a crowd-pleaser but also a fun and creative way to enjoy the classic taste of chocolate cake in a cool, refreshing dessert. Perfect for summer gatherings, birthday parties, or just a sweet treat after dinner, this recipe is sure to become a favorite in your household. Give it a try and watch it disappear in no time!
If you love ice cream, try some of my other flavors:
Chocolate Cake Batter Ice Cream (No-Churn)
Equipment
- 1 bread loaf pan
Ingredients
- ½ of the boxed chocolate cake batter powder I used Devil’s Food Cake
- 1 cup heavy whipping cream
- ½ 14 oz can of sweetened condensed milk (7 oz total)
- 1 teaspoon vanilla extract
Instructions
- Add the cake batter powder to a microwave safe bowl, and microwave for 90 seconds, stirring every 30 seconds. Set aside. This is heat treating the flour so that the batter is safe to consume in the ice cream.
- In a large bowl, beat the whipped cream until stiff peaks form. Fold in the sweetened condensed milk and vanilla extract.
- Fold in the cake batter powder until smooth. Pour in a bread loaf pan, cover with aluminum foil or plastic wrap, and refrigerate for at least 8 hours.
- Once completely frozen, serve in a bowl or on an ice cream cone. Enjoy!
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