Chocolate Cake Batter Ice Cream (No-Churn)
This Chocolate Cake Batter Ice Cream (No-Churn) recipe incorporates cake batter powder, sweetened condensed milk, heavy whipping cream and vanilla extract to create the most delicious ice cream flavor. Easy to make and even easier to devour!
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!