No Churn Cake Batter Ice Cream
Servings: 12 servings
Ingredients
- 16 oz Cool Whip (or similar brand) or 2 cups heavy cream (whipped to stiff peaks)
- 1 can sweetened condensed milk extra for sweeter no churn ice cream
- 1 tsp vanilla extract
- 2 tbsp store-bought yellow cake mix up to 1/4 cup for more texture and sweetness
- 24 chopped vanilla sandwich cookies like Golden Oreos
- 1/2 cup sprinkles
Instructions
- Using a handheld mixer (or stand mixer with whisk attachment fixed), beat the Cool Whip (or similar Brand), sweetened condensed milk, vanilla extract, and cake mix until smooth and creamy. If you are using homemade whipped cream, gently fold in sweetened condensed milk, vanilla extract, and cake mix until thoroughly combined. Be gentle in the folding process as to not release too much air from the whipped cream.
- Fold in the sandwich cookies (reserving about 2 tbsps) and the sprinkles (reserving about 2 tbsps).
- Pour the mixture into a loaf pan, top with remaining cookies and sprinkles, cover tightly with plastic wrap and foil, and freeze for at least 4 hours (soft-serve) to 12 hours (for a harder ice cream consistency) before serving. No churn ice cream will keep in the freezer for about 2 months.