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Copycat Cake Batter Ice Cream

Copycat cake batter ice cream is a no-churn frozen dessert made with whipped cream, sweetened condensed milk, and dry yellow cake mix for that classic buttery cake batter flavor. Fold in rainbow sprinkles, then freeze in a loaf pan until firm for easy, spoonable birthday-style nostalgia.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream Cold for best whipping.
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup yellow cake mix Dry, unprepared.
  • 1.5 tsp vanilla extract
  • 1 tsp butter extract
  • 0.25 tsp salt
Sprinkles
  • 0.5 cup rainbow sprinkles Fold in gently to keep color and texture.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Whip and mix the base
  1. Whip the heavy cream to stiff peaks using a stand mixer, about 3–5 minutes until the peaks stand straight with no collapse.
  2. Whisk the sweetened condensed milk, yellow cake mix, vanilla extract, butter extract, and salt together until the cake mix is fully incorporated and no dry pockets remain.
  3. Fold the condensed milk mixture gently into the whipped heavy cream until no streaks of white remain.
  4. Fold in the rainbow sprinkles just until evenly distributed, keeping the batter light.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and smooth the top for an even freeze.
  2. Freeze for at least 6 hours (or overnight) until firm, so it scoops cleanly straight from the freezer.

Notes

For the smoothest texture, whip to true stiff peaks before folding, and avoid overmixing after the cake batter base is combined. Store covered in the freezer for up to 2 weeks. Not recommended for freezing after it has been scooped and warmed. For a lighter option, use half-and-half instead of heavy cream (texture will be softer and less scoopable).