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Copycat Cake Batter Ice Cream

Copycat cake batter ice cream delivers a nostalgic birthday-cake batter flavor in a creamy no-churn frozen dessert. It’s pale golden, swirled with rainbow sprinkles, and set in a loaf pan until firm.
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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 Chill if possible so whipping reaches stiff peaks faster.
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup yellow cake mix (dry, unprepared) Use dry mix—do not add water.
  • 1.5 tsp vanilla extract
  • 1 tsp butter extract
  • 0.25 tsp salt
  • 0.5 cup rainbow sprinkles Fold gently to keep a mix of colors throughout.

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip and mix
  1. Whip the heavy cream to stiff peaks in a chilled bowl, watching for clear ridges that hold their shape when lifted. Stop once stiff peaks form so the texture stays airy.
  2. Whisk the sweetened condensed milk, yellow cake mix (dry, unprepared), vanilla extract, butter extract, and salt together until the cake mix is fully incorporated with no dry pockets remaining. Aim for a smooth, thick batter-like mixture.
  3. Fold the condensed milk mixture gently into the whipped heavy cream until the color is consistent and no large white streaks remain. Use a light hand to avoid deflating the whipped cream.
  4. Fold in the rainbow sprinkles until evenly distributed, keeping the mixture thick enough to scoop. Mix just until the sprinkles are suspended.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and level the top for even freezing. Cover and freeze to firm, at least 6 hours or overnight.

Notes

For the creamiest texture, whip the heavy cream to true stiff peaks and fold gently so you keep air in the base. Store covered in the freezer for up to 2 weeks; for best scoopability, let it sit at room temperature for 5 minutes before serving. Freezing is yes—freeze any leftovers in the same pan or a sealed container. For a more lactose-conscious option, use lactose-free sweetened condensed milk while keeping the rest the same.